Set your tastebuds ablaze at flame-forward eatery Embers at The Charming Squire
Do your nostrils pick up the scent of ironbark smoke wafting its way along Grey Street? If so, we strongly suggest you follow your nose to the source – Embers at The Charming Squire. This newly open eatery is harnessing the power of flame and smoke to perfectly cook hand-selected ingredients, presenting them in a way that’s best described as sophisticated (and salivation-inducing) simplicity. Think you can handle the heat? Read on to learn more about this scorching stunner …
Fire and smoke has been a constant of cooking ever since humanity first managed to make sparks flourish. Even though it’s always been an essential element behind the culinary arts, flames seem to be having a moment right now in Brisbane’s dining scene. Fire pits, flame grills, rotisseries and smokers are becoming more and more ubiquitous beyond the steakhouses they’re commonly glimpsed, and the kinds of dishes these apparatuses are creating go far beyond the carnivorous staple. Chalk it up to a desire for a simpler, more fundamental style of cooking, perhaps. Either way, at Embers – the brand-new blaze-powered eatery from Mantle Group – harnesses the raw potency of fire and smoke and wields it in tandem with an ethos of farm-to-table provenance. The venue, which might be familiar to some as the upscale dining area attached to QPAC-adjacent brewpub The Charming Squire, has been given a life of its own, emerging as a sophisticated stand-alone restaurant with a penchant for pyrotechnics. The 177-seat restaurant is saturated in warm tones courtesy of ample timber panelling and brown leather, with semi-circle booths and tables giving diners glimpses at the animated kitchen, itself shielded by a wall of logs. Small details such as fresh greenery, sage leather-bound menus and napery showcase Mantle Group’s intention of establishing Embers as an elevated epicurean experience.
The offering at Embers at The Charming Squire is overseen by the dynamic duo of head chef German Gonzalez and food and beverage manager Darren Khan. Top-quality produce from equally esteemed suppliers (think Longreach Organic Lamb, Tamborine Cheese and Blue Dog Farm) forms the nexus of the restaurant’s offering, with ocean and paddock equally represented. Using a custom wood-fired grill and rotisserie set up, German lovingly roasts, smokes and grills this assortment of ingredients over ironbark coals, bringing rich flavours out of protein, vegetables and sweets. Highlights from the Embers menu include premium aged grain-fed rib fillet slow-roasted for 24 hours, flame-seared South Australian hiramasa kingfish, roasted Fraser Coast jumbo prawns, charcoal chicken with pickles, lemon, fattoush salad and cabernet jus, and coffee-cured and smoked duck breast with celeriac remoulade. A post-theatre offering and a five-course tasting menu is available for those looking to have the decision making taken out of their hands, and don’t be afraid to enquire about the beverage list. The beverage offering features a balanced 100-bottle wine list (filled with bold, full-bodied Australian reds and a host of new-world wines), fire-and-smoke-inspired cocktails (the Embers Manhattan – made with beef-fat wash, rye whisky, rosso vermouth and chocolate bitters – is a stand-out choice), and a stellar selection of thirst-quenching James Squire beers.
Embers at The Charming Squire is open to the public. Head to the Stumble Guide for menu, booking and contact info.
Images shot by Dean Swindell and supplied by Embers at The Charming Squire
The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.