Our Story

Behind the unmarked door

How a quiet corner of Lantern Street became the city’s favourite place to lose track of time.

Since 2016

It started with a single barrel

Founders Elias Crane and Dahlia Moreau met behind a hotel bar and bonded over a shared frustration: drinks were getting faster, not better.

They wanted to build the opposite — a room where time slowed down, where a cocktail took as long as it needed to and tasted like someone cared. They found a forgotten storeroom on Lantern Street, restored its original brick, and lit it almost entirely by candle.

Ten years on, Noir & Ember is still independent, still candlelit, and still pouring drinks made entirely from scratch.

2016
Established
60+
Cocktails Created
14
Spirits Distilled For Us
4.9★
Guest Rating
The People

Meet the mixologists

A small, obsessive team who treat the bar like a kitchen and every guest like a regular.

Elias Crane

Co-Founder · Head Bartender

Twenty years behind the stick and the mind behind our barrel-aged programme. Elias believes the best cocktail is the one you didn’t know you wanted.

Dahlia Moreau

Co-Founder · Beverage Director

Our flavour architect. Dahlia forages, infuses and ferments her way through the seasons to keep the menu alive and unexpected.

Theo Nakamura

Lead Bartender

Precision and showmanship in equal measure. Theo runs our Saturday service and can tell your mood from how you order an Old Fashioned.

Our Philosophy

Hospitality you can taste

Everything we do comes back to one idea: a drink is a gift. It should feel considered from the first sip to the last drop of melted ice.

  • Fresh-pressed juice and house syrups made daily — never from a bottle.
  • Spirits sourced from small distillers, several made exclusively for us.
  • Hand-cut clear ice, because dilution is a recipe, not an accident.
  • A no-phone-photography-flash policy to protect the room’s mood.
  • Zero-proof cocktails treated with the exact same craft as the spirited ones.
The Space

A room built for lingering

Forty covers across velvet booths, a marble back-bar and a curtained mezzanine for private moments.

The original 1920s brick remains exposed, washed in warm light from antique brass fixtures. A six-seat chef’s-counter at the bar lets you watch the craft up close, while the mezzanine offers a quiet escape for two — or for a private party of twelve.

Plan Your Visit
Come Say Hello

Pull up a stool

Whether it’s a quiet nightcap or a celebration, there’s always a seat with your name on it.