Wood-fired dining on the Hobart waterfront
The wood fire at Salt & Ember, Hunter Street
A wood-fired expression of Tasmania
We cook Tasmanian produce over flame, pour from a long natural wine list, and set a table for the Hobart waterfront every week.
Our story
Built around the fire
Why we cook the way we do.
Salt & Ember sits on the Hunter Street waterfront, where the fire is lit before the doors open and never goes out until the last plate leaves the pass. Everything we cook — Bruny Island oysters, flathead, dry-aged Cape Grim sirloin — meets flame first, because that's the simplest way to taste Tasmania.
We set a long list of natural wine beside it, and keep a private dining room for twelve for the nights that call for something quieter. In 2025 the Good Food Guide gave us one hat. We'd rather you came and judged the flathead yourself.
- Tasmanian produce, cooked over flame
- Long list of natural wine
- Private dining room for 12
- Good Food Guide one hat, 2025
Why Salt & Ember
What we put on the fire
Three things that shape every service.
Cooked over flame
Every dish passes over the wood fire, from Bruny Island oysters to the dry-aged Cape Grim sirloin.
A long natural list
Our wine list runs deep into natural and low-intervention makers, chosen to sit beside the smoke.
Tasmanian produce
We build the menu around what the island grows and catches, season by season.
Private dining for 12
A dedicated room for twelve guests, set apart from the main dining room.
Book ahead
Reserve your table tonight
Dinner Wednesday to Sunday from 5.30pm, weekend lunch from midday. Hunter Street, Hobart.
