WOOD-FIRED KITCHEN — DHAKA
Everything touches fire. Eleven tables, one oven, no shortcuts.
A short menu that changes with the market, cooked over hardwood — the way it was done before it was a trend.
THE MENU — PRINTED THIS MORNING
Seven chapters. Twenty-six dishes. One fire.
Small things, straight from the coals.
The plate to order
smoked yogurt, chili oil, warm flatbread
Whole into the coals until it collapses — the skin does the seasoning.
৳450
Crispy Okra
lime salt, tamarind pulp
Burnt Tomato Soup
wood-fired tomatoes, cream, torn basil
Beef Pepper Fry
short rib trim, curry leaf, cracked pepper
The floor runs 480°C. Bread goes in and stops arguing.
The plate to order
blistered, brushed with smoked ghee
Slapped on the 480° floor. Back out in thirty seconds, blistered.
৳180
Garlic Butter Naan
confit garlic, coriander
Bone Marrow & Toast
roasted split bone, burnt lemon, sourdough
Oven Tomatoes on Curd
whipped curd, chili honey
Whatever the 4 am boat brought up from Cox's Bazar.
The plate to order
whole fish, green chili relish, charred lemon
Whatever the board names today — this is how it gets treated.
৳1,250
Smoked Prawn Skewers
river prawns, jaggery glaze
Grilled Pomfret
turmeric, mustard oil, banana leaf
Crab Fat Rice
claypot, crispy shallots
Slow first. Fire last.
The plate to order
48-hour braise, charcoal butter, greens
Two days of patience, four minutes of violence.
৳1,450
Lamb Chops
mint vinegar, smoked salt
Smoked Duck Rice
claypot rice, crispy shallots, cured egg
Chicken Al Carbon
half bird, burnt citrus, green sauce
Vegetables treated like the main event.
The plate to order
peanut sauce, soft herbs
A whole head, buried in embers until it gives in.
৳620
Mushroom & Cauliflower
grilled cauliflower, mushroom broth
Charred Corn Bhorta
lime, mustard, green chili
The oven's last act, as it cools.
The plate to order
torched cream, sea salt
Torched at the counter, in front of you.
৳420
Charcoal Ice Cream
coconut ash, caramel
Wood-Roasted Pineapple
ember caramel, lime leaf cream
Drinks that met the fire too.
The plate to order
table-smoked under glass, our signature
Smoked under glass at the table. Lifted when you say.
৳750
Burnt Orange Negroni
charred peel, properly bitter
Tamarind Cooler
zero-proof, fresh mint
Salted Lassi
clay cup, toasted cumin
FOR THE WHOLE TABLE
Seven courses, decided by the fire and the market that morning. Everyone at the table takes it, or no one does — that's the only rule.
৳4,800pairings +৳1,600
Book the tasting0°C
oven floor at service
0
tables, six counter seats
0
menus printed since January
0 am
the fish arrives from Cox's Bazar
THE KITCHEN
“The oven decides when it's ready. My job is to listen.”
Chef Rafi spent nine years in kitchens that chased stars. Ember chases heat instead — one oven, hardwood only, a menu that changes when the market does.
★★★★★
“The short rib alone is worth the booking war.”
★★★★★
“Eleven tables and somehow the best seat is every one of them.”
★★★★★
“Smoke, fire, and no shortcuts. Exactly as promised.”
Twenty-two seats, six at the counter. We hold tables for ten minutes — after that, the fire waits for no one.
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