Fine Dining at Ember & Oak — Reserve a Table
Our signature restaurant runs a five-course tasting menu built on Northern Rivers produce — 40 seats, one kitchen, zero shortcuts.
Two sittings Thursday to Sunday, walk-ins at the bar only. Book the 6 pm sitting for the river sunset, 8:30 for the slower night.
A tasting menu worth the drive
Ember & Oak is the quiet room away from the gaming floor — forty seats, open kitchen, and a five-course tasting menu that changes with the Tweed's seasons. Think local prawns, Bangalow pork, Davidson plum — produce from within an hour's drive, mostly.
Chef's counter seats six if you like watching the pass. Wine list leans Australian with a proper by-the-glass program — the sommelier pairings add $55 and they're worth it.
Seasonal tasting menu
The menu rewrites itself every season — what you had in winter won't be there in summer.
Dietaries handled properly
Vegetarian, vegan, gluten-free — the kitchen builds you a real menu, not a sad plate.
Chef's counter seats
Six stools at the pass — book them if you like dinner with commentary.
Rates & packages
Transparent pricing, no hidden extras. Full rate list lives on our prices page.
Tasting + Pairings
Five courses with matched wines — the sommelier's picks, not the safe ones.
Check availabilityChef's Counter
Counter seat, extended menu, pairings and the kitchen talking you through it.
Check availabilityHow booking Fine Dining Reservation works
From first enquiry to checkout — here's exactly what happens.
Choose a sitting
6 pm catches the sunset, 8:30 pm is the longer, slower table.
Note the dietaries
Tell us at booking, not at the table — the kitchen prep starts hours ahead.
Confirm the booking
We hold tables for 15 minutes past the booking — running late? Call.
Settle in
First pour on the house if it's an occasion — say so when you book.
Five courses, two hours
The pace is deliberate. Trust the menu — it's tighter than any à la carte.
Nightcap upstairs
The terrace bar keeps the good whisky — the night doesn't have to end at dessert.
Fine Dining Reservation in pictures
The kitchen behind the menu
A small kitchen that shops local and cooks honest — meet the people writing the menu each season.
Daniel Reyes
Head Chef
Ex-hatted Sydney kitchens, now cooking Northern Rivers produce his own way.
Grace Liu
Sommelier
Built the 150-bottle list — ask her for the weird pairing, that's where she shines.
Ollie Bennett
Restaurant Manager
Front of house — pacing, occasions, the table you actually wanted.
Forty seats, two sittings, Thursday to Sunday
The 6 pm sunset sitting goes first — send the date and we'll confirm your table within the hour.
Tables held for 15 minutes past booking time. 48-hour cancellation on groups of five or more.