The EMBER & OLIVE dining room in the evening, timber beams hung with string lights above rattan chairs and a curved marble bar

Seasonal · Open-fire · Mediterranean

Good food. Slow moments.

Seasonal cooking, open-fire flavours and Mediterranean inspiration.

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Benoni, Gauteng Tue–Sun · from 12:00

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Our approach

Made with intention.

We cook with the seasons, source thoughtfully, and let good ingredients speak for themselves.

Our menu follows what is best at the market that week, cooked simply over wood and coals, and brought to the table to share. Nothing is rushed, and nothing is there for show.

Green and black olives in white bowls with olive branches on a checked linen cloth
Pressed, poured and plated the same week.
  1. i.

    Seasonal

    A short menu that changes with the market, never longer than the kitchen can do well.

  2. ii.

    Cooked on fire

    Our wood-fired hearth does the heavy lifting: char, smoke and a little drama.

  3. iii.

    Local first

    Growers, fishmongers and farmers we know by name, within a few hours of the pass.

Signature dishes

What we’re known for.

Five plates that have earned their place. The rest of the menu moves with the season.

Charred octopus tentacle with lemon, herbs and sauces on a hand-painted plate

Charred Octopus

R195

Slow-braised, then finished over coals. Smoked paprika oil, chickpea purée, charred lemon.

Wild mushroom risotto with shaved parmesan and herbs in a white bowl

Wild Mushroom Risotto

R175

Carnaroli rice, foraged mushrooms, aged parmesan, thyme and a little truffle.

Sliced slow-roasted lamb, rosy in the centre with a dark crust, served on slate

Slow-Roasted Lamb

R285

Eight-hour shoulder, white beans, salsa verde and a rosemary jus.

Whole grilled sea bass with lemon on an antique silver platter

Ember-Grilled Sea Bass

R310

Whole fish over hot coals with charred fennel and lemon-caper butter.

Dark chocolate dessert with strawberries and dried blood orange slices

Dark Chocolate & Blood Orange

R120

Silky 70% chocolate, dried orange, sea salt and shortbread.

The full menu

Starters to dessert, and a wine list to match.

Plus what’s on the grill tonight.

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A long dining table dressed in linen with ceramic plates, wine glasses, bread and candles, in soft window light
The room

Come for dinner. Stay for the evening.

Linen, timber and low light. Tables set for lingering, a kitchen you can hear but never feel rushed by, and a bar that keeps the last glass unhurried.

Lunch from 12:00 Dinner until late Private tables for 8+
A chef in whites plating dishes along the pass in the kitchen
2019Est. Benoni
Our story

Rooted in good company.

EMBER & OLIVE began around a family table: long lunches, shared plates and someone always refilling the wine.

Chef Elena Marais opened the restaurant in 2019 with her brother Daniel, carrying the food of her grandmother’s kitchen — olive oil, lemon, good bread, fire — into a modern, seasonal menu. We keep the team small, the suppliers close and the cooking honest.

Whether it is a quick lunch or a four-hour dinner, the aim is the same: that you leave feeling looked after.

Growers & suppliers
40+
Wood-fired hearth
1
Seasonal menu changes
4
Elena Marais Chef & co-founder
Kind words

From our guests.

We don’t collect reviews for the wall, but we do read every one.

Beautiful food, thoughtful service and an atmosphere that makes you want to stay.
Nadia P.Birthday dinner · Saturday
Every course felt considered without feeling pretentious.
James & RefilweAnniversary · The grill menu
One of those places where dinner turns into an entire evening.
Marius V.Regular · Friday tables

4.9 average rating from guests, based on sample reviews for this concept.

Reservations

Your table is waiting.

Choose a day, a time and how many of you are coming. We’ll show what’s open and hold it for you.

Call011 555 0166 WhatsApp082 555 0166

Parties of 9 or more: please call us so we can plan the table properly.

Find a table

Tuesday to Sunday · Benoni

Guests
2 guests

Concept demo: availability shown here is simulated and no booking is made.

Visit us

Find us.

EMBER & OLIVE 123 Main Road Benoni, Gauteng 011 555 0166

Opening Hours

Benoni time
Tuesday–Thursday
12:00–22:00
Friday–Saturday
12:00–23:00
Sunday
12:00–18:00
Monday
Closed

Kitchen closes 90 minutes before closing time. Free parking on Main Road after 17:00.

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MAIN ROAD MAIN ROAD PARK BENONI EMBER & OLIVE N

EMBER & OLIVE123 Main Road, Benoni

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