FIRE & FINESSE

If the mark of a great restaurant lies in equal parts atmosphere, execution and flavour — then Ember Byron Bay has hit the trifecta.

Byron Bay may be known for its laid-back coastal energy, but step inside Ember and the scene shifts — to something moodier, sexier, more sophisticated.

Recently refurbished and reimagined, this elevated steakhouse perched above Jonson Street blends the spirit of New York dining with Byron’s trademark ease.

Soft lighting, dark timber accents and warm red hues create a space that feels grown-up and intimate. It’s stylish without being pretentious — the kind of place where you can sip a martini before dinner, share a Wagyu tomahawk with friends, or linger on the balcony, the salty breeze weaving through the gum trees.

At the helm are hospitality veterans Troy Lister and Stuart Duthie, whose shared vision has transformed Ember into Byron’s undisputed home of steak and wine. “We wanted to create something refined yet welcoming,” says Lister. “A space that feels special, but never exclusive.”

That balance defines everything Ember does. The recent renovation marks a turning point in its story — a physical expression of a brand that continues to evolve, offering a seamless blend of casual comfort and refined service. The refreshed interiors invite both intimacy and energy, perfect for celebrations, date nights or those evenings that call for something a little extraordinary.

The menu, meanwhile, celebrates Australian produce at its best. Premium beef from the country’s top producers takes centre stage — expertly handled by a team that understands restraint and precision. Their secret weapon? The Josper charcoal oven — a Spanish-designed hybrid grill that locks in moisture and imparts that unmistakable smoky sweetness. It’s at the very heart of Ember’s kitchen and the reason every steak arrives with a perfect caramelised crust and buttery interior. From grain-fed Wagyu to grass-fed sirloin, each cut is treated with care and respect. But steak is only part of the story. Ember’s kitchen team brings the same attention to its sides — from honey-glazed, wood-fired carrots with rosemary to crisp greens finished with lemon oil. “Every element is there for a reason,” says Lister. “It’s food that’s honest, consistent and unforgettable.”

Wine plays an equally starring role. Ember’s ever-evolving list features both Australian and international producers, chosen for quality and personality rather than prestige. The in-house sommeliers work closely with the kitchen to create bespoke pairings — from classic Wagyu-and-red-wine matches to spontaneous by-the-glass recommendations. It’s an approach that feels intimate and unpretentious, turning wine into part of the theatre of the meal.

“It’s about creating moments,” says Duthie. “When the right wine meets the right dish, that’s when the magic happens.”

Behind the scenes, the leadership team — Stefano, Gemma and Alex — bring depth, consistency and warmth to service. There’s a sense of camaraderie here; a team that truly enjoys what they do. “We’re proud of the atmosphere we’ve built,” says Lister. “Professional but relaxed. Our guests can feel that.”

And they can. Whether it’s locals dropping by for a midweek dinner, couples celebrating a milestone, or friends gathering for an indulgent night out, Ember manages to feel both buzzy and intimate — as comfortable as it is elevated.

The transformation is more than aesthetic. Ember has become the beating heart of Byron’s dining scene — a restaurant that takes its craft seriously but never forgets the joy of good food shared in good company. “We’ve always believed in what we’re doing,” says Duthie. “But now, with a stronger identity and the right team behind us, we feel like we’re just getting started.”

For all its polish, Ember remains grounded in the essence of great hospitality — passion, people, and that unmistakable aroma of steak meeting flame.

EMBER Byron Bay

Mercato on Byron, Jonson Street, Byron Bay

emberbyronbay.com.au