A Greek hearth, rebuilt in a Fitzroy warehouse
Modern Mediterranean cooking on Gertrude Street — Port Phillip Bay seafood, Victorian produce, and an olive-wood grill lit at 10am daily.
Elena Marchetti
Chef and owner, since 2011
Elena grew up cooking over coals in her grandmother's courtyard outside Thessaloniki, then spent fifteen years in kitchens across Europe learning why it worked. She opened Ember & Olive in 2011 with one grill, eight tables and a conviction that fire does most of the work if you let it.
She still cooks the tasting menu at the fire counter three nights a week, twelve seats at a time.
“You cannot rush a fire and you cannot hurry a table. Both take as long as they take.”
Four things, in order
When two of these disagree, the one with the lower number wins. That is the only rule the kitchen has in writing.
Fire first
The olive-wood grill is lit at 10am and does not go out until the last table leaves. Almost everything on the menu passes over it.
Victorian produce
Ninety-two per cent of what we cook is grown, caught or raised in Victoria. The rest is olive oil, and we are honest about where that comes from.
Whole ingredients
We break down whole fish and whole animals. What does not go on a plate goes into stock, and what is left goes to compost.
A table for everyone
Allergies and dietary needs are a conversation, not an inconvenience. Tell us and we will cook around it.
Along the way
- 2025
- Two hats — Good Food Guide
- 2024
- Best Regional Produce — Victorian Restaurant Awards
- 2023
- Sustainability commendation — Sustainable Restaurant Association
- 2019
- Chef of the Year — Elena Marchetti
Sourcing
Seafood comes off boats in Port Phillip Bay and Lakes Entrance, usually landed the same morning. Lamb is from Gippsland, chicken from Milawa, vegetables from growers we have used since the first year.
Where we cannot buy Victorian, we say so on the menu. That is the whole policy.