Ember

In the heart of Auckland City Centre, Ember brings a contemporary polish to seasonal New Zealand cooking. Led by Chef James Kenny and Head Chef Aaron Hyett, the kitchen favours local produce handled with precision, served in a way that feels unbuttoned and convivial. It is the sort of place where craft is quiet, plates arrive with purpose, and the rhythm of the room encourages conversation to take the lead.

The menu leans into generous flavours and clean technique. Small plates might begin with pear parcels layered with goat cheese, house honey and hazelnuts, or a simple bowl of house olives. Larger courses follow suit: the “lasagne” of wild mushroom comes cloaked in truffle cream with spinach, while chicken supreme meets a lively sriracha butter sauce and tender leeks. Sides keep things crisp and bright, from fries tossed with garlic and parsley to autumnal leaves dressed in sherry vinaigrette.

Ember’s dining room is comfortable and embracing, a warm setting designed for both impromptu suppers and special gatherings. To finish, think roasted vanilla panna cotta with rhubarb and an oat tuile, or sticky toffee madeleines alongside Duck Island vanilla ice cream.

Settle in, share a few plates, and let the evening glow. Make a date at Ember and watch the sparks fly.