Since 2009
Our Story
By the Numbers
Our Story
Food Rooted in
Honesty
Ember & Oak opened its doors in 2009 with one goal — to serve food that feels like home, but tastes like a celebration. Founded by chef Marcus Hale after years in award-winning kitchens, the restaurant quickly became a beloved institution in Sahiwal.
We source every ingredient within 100 miles of our kitchen. Our menu changes with the seasons, meaning every visit brings something new. We believe food is community, and our dining room is proof of that.
From intimate dinners for two to full celebrations, we pour the same love and care into every plate — whether it is a simple soup or our signature aged ribeye.
Explore Our MenuWhat We Stand For
Our Values
01
Seasonality
Every menu is dictated by what nature provides. We never compromise by using out-of-season produce.
02
Locality
Every ingredient travels less than 100 miles to reach our kitchen. Freshness and sustainability are non-negotiable.
03
Craftsmanship
Every dish is the result of years of refinement. We never stop learning, never stop improving.
The People Behind the Food
Meet the Team
Marcus Hale
Head Chef & Founder
Trained in Lyon and London, Marcus brings 20 years of fine-dining passion to every plate he designs.
Sara Okonkwo
Pastry Chef
Sara's desserts are the talk of the neighbourhood — her dark chocolate fondant alone is worth the visit.
James Whitfield
Sommelier
James pairs each dish with wines sourced from small independent vineyards across Europe and South Asia.