Chef's Picks

Our house burger: a flame-grilled 5oz beef patty with cheddar, red onion, pickles and Ember sauce on a toasted sesame bun. The one that started it all.

A crispy buttermilk chicken fillet tossed in buffalo sauce, with cool herb ranch, tomato, cucumber and green leaf lettuce on a toasted sesame bun.

Hand-breaded buttermilk chicken tenders, fried until craggy and golden, served on warm flatbread with cheddar, shredded lettuce and a drizzle of herb ranch.

The sides bundle: loaded fries with ranch and buffalo sauce, a basket of onion rings and two regular drinks. Built for sharing.

A slice of baked vanilla cheesecake on a graham cracker crust, topped with raspberries, blueberries and a dusting of sugar.

Chocolate ice cream, a shot of cold brew and malted milk, spun thick and topped with whipped cream. Also made as straight chocolate or salted caramel.