FAQ
Questions, answered
Booking, private dining, dietary needs and the wine list — what Hobart diners ask before they book.
Before you book
What people ask us
The practical things, from table bookings to the private dining room.
How do I book a table?
Book online any time, or call us on 03 5550 4471 and we'll find you a table.
What are your opening hours?
We serve dinner Wednesday to Sunday from 5.30pm, and weekend lunch Saturday and Sunday from 12pm.
Where is Salt & Ember?
We're on Hunter Street, on the Hobart waterfront.
What kind of food do you cook?
Tasmanian produce cooked over an open flame — wood-roasted Bruny Island oysters, flathead with burnt butter and capers, dry-aged Cape Grim sirloin — built around what the season gives us.
What's included in the chef's tasting menu?
Our chef's tasting menu is $120 a head, a sequence of dishes cooked over the fire that changes with what's fresh that week.
Can you cater for dietary requirements?
Tell us when you book and we'll talk through the menu with you.
Do you have a private dining room?
Yes — our private dining room seats 12, set apart from the main room for dinners, celebrations and work events.
How many guests can the private room hold?
The private dining room holds 12 guests.
What's on the wine list?
A long list of natural wine, chosen to sit alongside food cooked over flame.
Have you been recognised by the Good Food Guide?
Yes — we hold one hat in the Good Food Guide 2025.
Hobart Waterfront
Ready for dinner?
Dinner Wednesday to Sunday, weekend lunch Saturday and Sunday, on Hunter Street.