Hardwood

Smoke

Ember

Open FIRE!

Meat grilling over the pit with smoke rising through the bars

Since 2014

Ember is a tribute to hardwood, salt and the patience to wait.

We buy whole animals from farms we have driven to, break them down in the room behind the bar, and cook them over wood cut in the Volta. Nothing is finished in an oven. Nothing is rushed. The board changes when the butchery says it should.

Our signature cuts

Chef's Picks

A thick bone-in ribeye with deep crosshatched grill marks

Tomahawk Ribeye

GHS 480

Sliced smoked brisket showing its smoke ring on a wooden board

Twelve-Hour Brisket

GHS 260

Glazed pork ribs resting under a low light

Baby Back Ribs

GHS 240

A barbecue platter of smoked meats laid out with sides

Smoked brisket and half a chicken on a carving board

Skewers and sausages turning over charcoal

A rib roast carved and served with potatoes

The kitchen pass at service, lit from above

One fire, one butcher, and a board that changes when the animal says so.

Ember started as a drum grill behind a bar on Cantonments Road with four cuts and a queue. Ten years on, the pit is bricked in, the ageing room is upstairs, and the rule has not moved: we buy the whole animal, we cook it over wood, and we put the price on the board.

12

Hours a brisket sits over the wood

34

Cuts broken down in-house each week

86

Seats between the room and the terrace

94%

Guests who book a second table

More about us

What's Cooking

See the board

Roast

Over the bars, close to the flame, turned by hand until the fat renders.

Ribs cooking slowly on a smoking barbecue

Prime

The cuts we buy whole and break down ourselves, aged four weeks upstairs.

A raw seasoned steak laid on dark slate with rosemary and pepper

Braised

Shoulder and shin, down in stock overnight until a spoon goes through.

Assorted meats cooking over an open charcoal fire at night

Smoke

Twelve hours at 110°C on Volta hardwood. Nothing about it is quick.

Real Talk From Real Diners

Ama Owusu-Brempong, a guest, photographed against a dark ground

“

I have eaten a lot of brisket and most of it is dry by the time it reaches the table. This was not. We sat by the pit, the room smelled of woodsmoke all evening, and nobody hurried us out at ten.