Snacks
Off the coals, before the wine list opens.
Two or three bites while you settle in — usually whatever just came off the grill.
The idea
A kitchen built around one question.
Embercourt began with a simple provocation: what if the whole menu was decided by the tide, not the calendar? No printed card survives more than a few weeks here — the fish market writes the first draft every morning, and the wood fire finishes the argument.
Chef Rohan Kale runs the pass around a single charcoal grill, three feet from the first row of tables. Nothing leaves the kitchen without touching it first — not the bread, not the vegetables, not the dessert that closes the evening.
— The kitchen, Embercourt
