Zino Jacobs enjoys grilling and smoking ingredients over a live fire, as the smoky, wood-burning aromas reveal as you enter the trendily appointed Ember. This flame-licked focus is central, but veggies from their own kitchen garden also play a major role. Zino Jacobs is committed to a zero-waste ethos as his set menu illustrates. The food is unconventional, deftly crafted and underpinned by fresh, acidic notes. He might grill hispi cabbage and celeriac to accentuate the depth of Brasvar pork, which is flanked by a gravy enhanced with crushed hazelnuts, grilled almonds and smoked bacon. To further complete this fascinating experience, we recommend pairing your meal with one of the establishment’s non-alcoholic beverages…