Suited And Ember
Suited And Ember

A Menu Forged by Fire and Felt

From the primal char of our wood-fired kitchen to the focused intensity of our card room, every dish is designed to fuel both dinner and the game. Australian hardwoods shape the smoke, and our late-night Hold'em Menu keeps players at the table.

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Wood-fired lamb shoulder with charred rosemary and smoked garlic jus on a dark plate

Our menu is built around the elemental power of wood fire. Every dish carries the subtle smokiness of Australian hardwoods, from the char on our steaks to the blister on our vegetables. It is food that demands attention, much like a hand of Texas Hold'em. Ironbark and red gum burn hot and clean, giving each plate a distinctive edge that cannot be replicated.

But dining here is not just about the main event. Our Hold'em Menu is designed for the late-night player, offering share plates and handhelds that keep you sharp without leaving the table. It is a menu that respects both the meal and the game, served directly to the poker room so the cards never have to wait.

Plated wood-fired lamb shoulder with charred rosemary and smoked garlic jus
Wood-Fired Mains

From the Fire

  • Ember-Roasted Lamb Shoulder

    Slow-roasted over ironbark for eight hours, served with charred rosemary and smoked garlic jus. Lamb sourced from regional NSW.

  • Charred Wagyu Striploin

    Marbled MB7+ wagyu seared over open flame, finished with burnt butter and native pepper from Tasmania.

  • Smoked Pork Ribs

    Glazed with bush honey and smoked paprika, smoked for six hours over red gum until fall-off-the-bone tender.

Fresh From the Coast

From the Sea

  • Charred Octopus

    Tender octopus with smoked paprika, lemon, and olive oil. Sourced from South Australia.

  • Wood-Roasted Barramundi

    Whole barramundi roasted in paperbark, served with native greens. Barramundi from the Northern Territory.

  • Seared Scallops

    Hand-dived scallops with burnt butter and finger lime. Scallops from Tasmania.

Whole wood-roasted barramundi on native greens with lemon and finger lime
For the Table

To Share

  • Ember Board

    A selection of charcuterie, wood-fired bread, and pickled vegetables, including house-made terrines.

  • Charred Vegetable Platter

    Seasonal vegetables roasted over coals with whipped ricotta. Vegetables sourced from local farms.

  • Smoked Chicken Wings

    Crispy wings with bush honey and chili glaze. A popular choice at poker tables.

Alongside

Sides

  • Wood-Fired Potatoes

    Crispy potatoes with rosemary and sea salt.

  • Charred Greens

    Seasonal greens with garlic and lemon.

  • Smoked Mac and Cheese

    Creamy mac with smoked cheddar and breadcrumbs.

To Finish

Sweet

  • Burnt Honey Panna Cotta

    Silky panna cotta with burnt honey and native berries.

  • Charred Pineapple

    Grilled pineapple with rum caramel and coconut sorbet.

  • Dark Chocolate Tart

    Rich chocolate tart with smoked salt and crème fraîche.

The Bar

Cellar & Cocktails

Cellar

  • Shiraz

    Bold and peppery, built for the fire.

  • Cabernet Sauvignon

    Structured and dark, with firm tannins.

  • Chardonnay

    Textured and bright, with gentle oak.

  • Pinot Noir

    Silky and aromatic, a lighter counterpoint.

Cocktails

  • Copper Chip

    Bourbon, smoked honey, and bitters.

  • Felt Sour

    Whiskey, lemon, and egg white.

  • Ember Spritz

    Non-alcoholic, with charred citrus and soda.

  • Smoked Old Fashioned

    Rye, demerara, and a whisper of red gum smoke.

Late-Night Table Service

The Hold'em Menu

When the cards are in the air, you should not have to leave the table for a great meal. Our Hold'em Menu is served directly to the poker room, featuring share plates, sliders, and more—all designed to be eaten with one hand while you hold your cards with the other. Available during all poker events and Hold'em nights.

Share Plates

Ember Board, Charred Vegetable Platter, Smoked Chicken Wings.

Sliders & Handhelds

Wagyu beef sliders, pulled pork sliders, crispy chicken sliders, served with house-made pickles.

Fries & Grilled Bites

Truffle fries, sweet potato fries, grilled haloumi skewers.

Desserts & Coffee

Mini burnt honey panna cotta, affogato, espresso.

Cocktails

Copper Chip, Felt Sour, plus a selection of beers and non-alcoholic options.

Poker table with sliders, fries, and a copper cocktail in a dimly lit room

From the Fire to Your Table

We source our produce from local Australian farms and fisheries, ensuring the freshest ingredients for our wood-fired kitchen. Our meats are pasture-raised, our seafood is sustainably caught, and our vegetables are seasonal. Regional partners in NSW, Tasmania, and the Northern Territory shape the menu throughout the year.

The wood fire is central to our cooking. We use a blend of ironbark and red gum, which burns hot and clean, imparting a distinctive smokiness that cannot be replicated. Every dish is cooked to order, ensuring it arrives at your table—or poker table—at its peak.

Dietary Accommodations

We are happy to accommodate most dietary requirements, including vegetarian, vegan, gluten-free, and nut-free. Please inform our staff when booking or upon arrival, and we will guide you through suitable options. The kitchen can modify many dishes to suit your needs.

  • Vegetarian
  • Vegan
  • Gluten-Free
  • Nut-Free
  • Dairy-Free

Ready to Pull Up a Chair?

Whether you are here for a leisurely dinner or a late-night Hold'em session, our menu is designed to elevate your experience. Book a table in the restaurant or join us for an upcoming poker event. Reservations can be made online or by phone at +61 479 864 231.

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