48-hour braise · anchovy · salsa verde
Hearth Lamb Shoulder
$46
Our signature fire dish — slow-roasted over applewood until falling apart.
Open-fire cookingVictorian growersLate reservationsChef's counter seatsCollingwood after darkSeasonal tasting menuOpen-fire cookingVictorian growersLate reservationsChef's counter seatsCollingwood after darkSeasonal tasting menu
Collingwood supper club · Melbourne
Fire-kissed plates. Rye-finished flavours. Nights that linger.
Ember & Rye is a wood-fire dining room where seasonal Victorian produce meets open-hearth technique — reservations, walk-ins and private suppers welcome.
Walk-ins welcome at the bar
48Seat dining room
14Private supper room
120+Natural wines
DailyMenu changes
Signature
From the hearth
Four dishes that define our fire.
Daily catch · fennel · burnt lemon
Market Fish from the Planxa
Market
Line-caught fish finished on the plancha with ember-roasted seasonal sides.
Smoked butter · chive · rye crunch
Charred Leek & Rye Crumb
$24
A Collingwood favourite — sweet leeks, fire char and our house rye crumble.
Sea salt · orange blossom · ember tuile
Dark Chocolate & Olive Oil
$18
Bittersweet chocolate set with olive oil and a whisper of smoke.
Hearth Lamb Shoulder
Our signature fire dish — slow-roasted over applewood until falling apart.
Market Fish from the Planxa
Line-caught fish finished on the plancha with ember-roasted seasonal sides.
Charred Leek & Rye Crumb
A Collingwood favourite — sweet leeks, fire char and our house rye crumble.
Dark Chocolate & Olive Oil
Bittersweet chocolate set with olive oil and a whisper of smoke.
Dine
Experiences
How to join us at the hearth.
Wed – Sat · 5pm – late
Dinner at the Hearth
Shared plates, wood-fired mains and a menu that shifts with the market.
Five courses · $115 pp
Chef's Tasting
A fire-led journey through the kitchen with optional natural wine pairing.
Up to 14 guests
Private Supper Room
Intimate room for celebrations with a bespoke menu and dedicated sommelier.
12pm – 4pm
Sunday Long Lunch
Relaxed fire cooking, spritz and vinyl — no reservations required at the bar.
“The hearth is the heartbeat — every plate carries a little smoke, a little patience, and whatever the market gave us that morning.”
Team
The room
People behind the fire.
01
Marco Vellini
Executive Chef
Former fire-kitchen lead — obsessed with smoke, seasonality and the perfect ember.
02
Sasha Nguyen
Head Sommelier
Curates 120+ natural wines with a focus on small Australian and European growers.
03
Elliot Crane
General Manager
Runs the room with supper-club warmth — every guest feels like a regular.
Reservations
Your table at the hearth awaits.
Reservation confirmations sent within 2 hours during service.