Ember and Oak — Fictional Telkana concept

From the coals

Three signatures, cooked the hard way.

No. 01

Beef short rib held over dying coals through the night, glazed with burnt honey and black garlic, carved at the table.

No. 02

Salmon crisped skin side down on the plancha, finished with brown butter, capers and charred lemon.

No. 03

Whatever the market gave us that morning, blistered in the wood oven and dressed with smoked olive oil.

Fire does not follow a recipe. You listen to it, you feed it, and it pays you back in flavour.

Chef Elias Brandt

The rhythm of an evening

Start at the bar. Let the kitchen set the pace. Share something from the fire, then leave room for one last course.

From the fire

Slow-cooked short rib, coal-roasted fish and vegetables shaped by the season.

At the table

Space for conversation, a considered drinks list and food that asks to be shared.

A fictional restaurant concept. Menu and prices are illustrative.