Our Story
Modern Dining, Local Flavour
The Beginning
The Oak & Ember started with a simple idea: create a place where locals could enjoy honest, well-crafted food in a warm, unpretentious setting. We opened our doors in 2019 and haven't looked back.
We believe in letting quality ingredients speak for themselves. Our chefs work closely with local farmers, butchers, and fishermen to bring you the best of what's in season.
Philosophy & Ingredients
How we cook
We believe in letting quality ingredients speak for themselves. Our chefs work closely with local farmers, butchers, and fishermen to bring you the best of what's in season.
Our menus change with the seasons. We source from trusted local suppliers and celebrate Irish produce wherever possible – from Connemara lamb to Howth fish, and Wicklow vegetables.
The Atmosphere
Whether you're here for a quick lunch, a leisurely dinner, or a special occasion, our space is designed to make you feel at home. Exposed brick, soft lighting, and the warmth of our open kitchen set the tone.
Whether you're here for a quick lunch, a leisurely dinner, or a special occasion, our space is designed to make you feel at home.
Meet the Team
The people behind the plates
David Murphy
Head Chef
Fifteen years in kitchens from Dublin to London. David leads our team with a focus on seasonal, honest cooking.
Emma Walsh
Sous Chef
Emma brings creativity and precision to every plate. A champion of Irish ingredients.
James O'Brien
Front of House
James ensures every guest feels welcome. Wine and service expertise you can trust.