01/01/2026
In the heart of the "silly season," here in Sorrento you’ll find Craig Shearer exactly where he belongs, in the thick of it.
For the Founder and Director of the Kickon Group, this summer isn't just about the usual revolving door of friends and reloaded cheese boards at his local holiday home. It’s a victory lap after a monumental year of expansion, capped off by the opening of Sorrento’s new dining destination: EMBER.
On Level 1 of the The Continental Sorrento, Ember has officially stepped into the space formerly home to Audrey’s. While Craig and his team hold deep respect for the room's history, the evolution is striking. Gone is the formal fine-dining rigidity, in its place is a vibrant, fire-led "sister venue" to their popular Fitzroy North hit, Cinder.
The vibe? It’s what Craig calls "approachable luxury." It’s designed to be a "choose your own adventure" space, equally suited for a landmark family celebration or a spontaneous weeknight visit for a perfectly charred steak and a glass of red.
The name EMBER isn't just aesthetic it’s a nod to the kitchen’s heartbeat, the Josper Grill. This high-tech charcoal oven allows the chefs to cook over open flames, imparting a distinct smoky depth to everything it touches.
"We felt there was something missing in dining options," Craig says. "A place that really focused on that premium quality of meat and fire-led service. People kept asking for it, so we did it."
Under the guidance of Group Executive Chef Jake Furst, Ember’s menu is a masterclass in sourcing. While there is a heavy lean toward Victorian producers, the team scours the country for the best—meaning your steak might come from a boutique breeder in Queensland if the quality is unbeatable.
The Dry-Aged Program: The centerpiece of the menu, featuring premium cuts aged to perfection for concentrated flavor.
Pressed Seafood: A fresh, coastal contrast to the richness of the grill.
Chef’s Selection: For the ultimate experience, Craig suggests "bringing it on." Think shared seafood starters, caviar bumps, wood-fired scallops, and oysters, followed by a parade of signature steaks and seasonal sides.
The dash to open Ember by December was the final hurdle in a "crazy" year for the Kickon Group. Since February, the team has:
Transformed the Terminus Hotel in North Fitzroy.
Opened two venues in a single month (October/November) across Queensland and Flemington.
Launched at The Continental Sorrento, CeeCee’s (formerly The Atrium) alongside Ember to offer a more casual, European-style café energy to the precinct.
For Craig, Sorrento is more than a business location; it’s his "happy place." A long-time holidaymaker on the Peninsula, he balances the high-pressure opening with quality time on the Bay.
"It’s always been a special place for my family," he shares. "We love the community here, and we’re just happy to be part of the scene, doing our best to give locals and visitors alike a place they want to return to again and again."
Sorrento News Tip:
If you’re planning to visit during the holiday rush, book ahead. To ensure the new team hits their stride without compromising quality, Ember is currently limiting booking numbers.
Craig Shearer
