Fire, flavour and finesse – step inside Ember, Southport’s bold new dining room
When Fire Baby first opened in Southport, it was a small taste of what was to come. The custom-built venue was always envisaged as a choose-your-own-adventure destination of flame, flavour and mood. At the front, the buzzing ground-floor pizza bar delivers casual energy with steamy slices, frosty beers and the convivial hum of a neighbourhood pit stop. But follow the gentle pull of charcoal and spice deeper into the venue, and a new chapter reveals itself. This is Ember – a refined, atmospheric dining room where fire is not just technique, but philosophy.
Fire Baby was never destined to be a one-trick pony. After winning over local pizza-lovers and setting the foundations, the team has unveiled the eagerly anticipated next stage, Ember.
Ember feels worlds away from the lively upstairs bar. Striking red-brick walls glow under low, architectural lighting. The unmistakable aroma of hardwood, smoke and flame-licked fare lingers in the air, setting the tone for the feast that is set to unfold. Tables are dressed simply but with intention. Black chairs, polished glassware, flickering candlelight. It’s moody and intimate – a place built for lingering conversations and memorable meals.
At the helm of Ember’s open-fire kitchen is executive chef Bradley Davids, whose South African roots and global culinary journey keep fire at the heart of his craft, alongside head chef Lee De Vry, known for his refined, produce-driven approach. Together, they bring a balance of instinct, technique and flame-led creativity to every dish.
Here, flame is the hero. The menu leans into charcoal, blister, ember-kissed crusts and deep, savoury richness. Seafood sizzles over fire, with char-grilled prawns bathed in bisque, celery and coconut, Pacific oysters with champagne mignonette, and ocean trout sashimi with tamarind and shallot all featuring prominently. Larger plates continue the theme with finesse – charred Murray cod brightened with spring onion and dill, crispy half-chicken layered with smoked sauce and labneh, and fall-apart barbecue lamb ribs that strike the perfect balance between sticky and smoky. Fans of premium cuts will find plenty to swoon over, with a considered selection spanning Tajima wagyu Denver, O’Connors rump cap, Little Joe striploin and Cape Grim short rib, all dressed with Ember’s signature chimichurri.
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The sides aren’t to be forgotten, with the likes of duck-fat potatoes with smoked salt, charred seasonal greens, and a truffle, verjus and mushroom risotto deliver comfort with sophistication. And when the time comes, dessert leans playful without losing its polish – the vanilla creme brulee with popcorn ice-cream is fast becoming the venue’s signature finale.
A curated wine list, standout cocktails and warm service round out the Ember experience, positioning the venue as the precinct’s elevated heart.
With its moody interior, fire-focused menu and polished energy, Ember proves that within the bold personality of Fire Baby lies a quieter, deeper kind of magic – a place where flame meets finesse.
Head to The Directory for opening times.