An Evening,Considered.
Seasonal ingredients, instinctive cooking, and a dining room designed around the ritual of gathering.
Food With a Sense of Place.
At Ember & Ivory, our philosophy is rooted in the landscape. We source ingredients from local purveyors, farmers, and foragers to create dishes that speak to the season and the soil. Our approach blends primitive fire techniques with refined modern execution.
A Seasonal Journey.
Cured Hamachi
Green strawberry · cucumber · elderflower
Charred Celeriac
Brown butter · smoked hazelnut · apple
Roasted Duck
Black garlic · plum · winter greens
Aged Wagyu
Bone marrow · charred onion · red wine
Dark Chocolate
Miso caramel · cocoa · sea salt
From the Land.From the Sea.From the Season.
We partner directly with regional farms and independent growers to source our daily produce.
Our menu adapts constantly, reflecting exactly what the soil offers at any given moment.
In-house fermentation programs preserve the fleeting harvests for deep, complex flavors.
Wild ingredients gathered carefully from the surrounding forests and coastlines.
Cooking Is a Way of Listening.
Elias Moreau's path to the kitchen began not with ambition, but with curiosity — a childhood spent foraging the hillsides of Provence, learning the language of seasons before he could read a recipe. After years in the most demanding kitchens of Paris, Copenhagen, and Kyoto, he returned to London with a singular conviction: that a great meal is not performed, but felt.
A Path Through Kitchens.
Apprenticed under Laurent Voisin at Maison Soleil. Learned the discipline of classical French technique.
Joined the fermentation lab at a pioneering Nordic restaurant. Discovered that restraint is its own form of boldness.
Spent a year studying kaiseki and the philosophy of ichigo ichie — one time, one meeting.
Opened a private supper club in Shoreditch. Word spread quietly. Every seat was earned.
A permanent home for a philosophy shaped by twenty years of listening — to ingredients, to guests, to the seasons.
The Room
Low light. Natural stone. Walnut, linen and a table made for lingering.
A Table of Your Own.
For celebrations, corporate gatherings, and intimate evenings that call for something beyond the ordinary. A dedicated space, a bespoke menu, and the full attention of our kitchen.
The Cellar & The Bar.
Domaine de la Romanée-Conti 2014
Pinot Noir, Burgundy, France
Château Margaux 2010
Bordeaux Blend, Margaux, France
Tenuta San Guido Sassicaia 2016
Super Tuscan, Bolgheri, Italy
Opus One 2018
Cabernet Sauvignon, Napa Valley, USA
Penfolds Grange 2015
Shiraz, South Australia
"Every course felt like a conversation between the kitchen and the room."
—"I've dined in many cities, but this was the first time I felt the room itself was part of the meal."
—"Unhurried, intentional, and deeply personal. An evening I will not forget."
—Before the First Course.
Welcome
Greeted at the door and guided to your table. A warm towel, a moment to arrive.
Aperitif
A handcrafted cocktail or glass of Champagne to set the tone for the evening.
Dinner
A multi-course journey through the season's finest ingredients, guided by Chef Moreau.
Dessert
A closing composition — sweet, savoury, and always unexpected.
Farewell
A final sweet, a handwritten note, and an invitation to return.
Journal
Your Table Is Waiting.
Join us for an evening shaped around the seasons.
Find Us
Ember & Ivory
18 Mercer Lane
London
Notes From the Kitchen
Occasional stories, seasonal announcements and invitations.