About
The UK Bluefin tuna belly from last week was such a hit, we’ve kept it on – now also featured on our set menu. We’re serving it with a rich wild mushroom, white pepper and ginger sauce – super aromatic and the perfect match for that buttery belly.
We’re hoping for some good news tomorrow about getting our hands on some UK Bluefin tuna belly. If it comes in, we’ll be serving it BBQ’d with white peppercorn sauce on the large plates.
People often ask me how I come up with the dishes we serve at emba.
The truth is, I don’t sit down with a blank page and decide what I feel like cooking. Every dish begins with the ingredients.
Three months in. Still new. Still very much a work in progress.
But today, we got some wildly amazing news — Emba has just been listed in the Michelin Guide.
We’re officially part of the Michelin family.
This week. The Basque, Cantabrian, lightly smoked anchovies with thick spread, confit garlic butter and lemon zest is BACK 🙂 The Prawn Star is still getting lathered in chicken fat and fermented chilli and mandarin hot sauce (burnt butter for those pescatarians out there). Our locally sourced Annabel...
WE LOVE BEER. Not just drinking it (though we’re very good at that), but the creativity and contrast of the world of craft ales. We’re into all of it. Some beers go beautifully with food — especially oysters. We love beer with oysters as much as we love their fancy friend Champagne. You’ll also find...
Putting this wine list together has been one of the real joys of opening emba. What we’ve curated is a collection of unusual expressions of familiar grapes, alongside bottles from lesser-known regions doing something genuinely special.