We often have space for walk-ins — a counter seat or table inside or a deckchair on the terrace — but if you want to be sure, best to book ahead so you’re not left disappointed.
emba is a new gastrobar by chef Elizabeth Cottam. Hang out with us overlooking the water in Leeds city centre whether you fancy a drink, a snack, a comforting plate of something, or full set menu with paired wines.
The food we choose to cook is the food we love to eat. Lots of big flavours, plenty of fat, fire and comforting familiarity.
Our beer and wine selection is constantly updated to keep things fresh and interesting. We offer over ten craft beers and ales on tap, with many more available in the fridge. Our wine selection features excellent choices across a wide range, ensuring there's something for everyone. We serve classic cocktails alongside some of our own creative recipes.
We often have space for walk-ins — a counter seat or table inside or a deckchair on the terrace — but if you want to be sure, best to book ahead so you’re not left disappointed.
We’re just as serious about our drinks as we are our food. Our menus change often — sometimes daily — and the same goes for what’s behind the bar.
We’ve always got a rotating selection of craft beers on tap, offering a wide and contrasting mix. Our wine list follows the same philosophy — we love discovering new bottles and sharing a constantly evolving selection with you.
Our cocktails are led by the kitchen and the seasons, using flavours and ingredients that echo what’s happening on the plate.
When I started dreaming up emba, I knew it had to be more than just a place to eat and drink. I wanted it to feel like a home-from-home for the people who believe in what we’re doing. That’s where our Founder Memberships come in.
The format I’ve created ensures that great cooking and bold flavours show up in every kind of dish. If you opt for the tasting menu, you’ll get slightly more refined versions — but across the board, the focus is flavour and satisfaction. Presentation will be much simpler that what I’ve served before.
This past year has been one of the toughest of my career. Like so many others in hospitality, I’ve had to take a long, honest look at the road ahead. I asked myself: do I still want to do this? Do I have the energy to keep going in this industry that’s changed so much? And if I do, what would that look like?
