Doors open
Converted warehouse space into a 48-seat fire kitchen on Smith Street.
Open-fire cookingVictorian growersLate reservationsChef's counter seatsCollingwood after darkSeasonal tasting menuOpen-fire cookingVictorian growersLate reservationsChef's counter seatsCollingwood after darkSeasonal tasting menu
Our story
Built around fire, growers and Collingwood nights.
Ember & Rye opened on Smith Street with one belief: the best flavour comes from fire, patience and producers you can name.
We built our kitchen around a custom applewood hearth — every menu starts with what's burning and what's in from the market.
The dining room seats 48; our private supper room holds 14. Both run on the same philosophy: generous plates, natural wine and service that feels like home.
48Seat dining room
14Private supper room
120+Natural wines
DailyMenu changes
Timeline
From warehouse hearth to Collingwood institution.
Supper room
Added private dining for celebrations and chef-led tasting menus.
Natural wine focus
Expanded to 120+ bottles with a dedicated sommelier program.
Sunday lunch
Launched long lunch service with walk-in bar seating.
Fire first
Everything passes through our wood hearth — flavour you cannot replicate on a stove.
Grower-led
Menus built around Victorian farmers, fishers and small-batch producers we know by name.
Unhurried warmth
Attentive service without stiffness — supper club energy, not fine-dining formality.
