The food we choose to cook is the food we love to eat. Lots of big flavours, plenty of fat, fire and comforting familiarity.
We’re ingredient led — which means our dishes depend on what’s fresh, seasonal, and available. Sometimes that means we run out. What we publish is a guide, not a guarantee. When it’s gone, it’s gone.
We’re giving our salt aged Yorkshire ducks some more love this week. As a special, there’s a half bird glazed in burnt honey, mandarin and soy. The leg is confit’d in duck fat with anise, mandarin peel and black pepper; the breast is pan roasted, brushed with the same glaze and finished with a touch...
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.
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...
“The menu mixes small and large plates that would lend themselves to sharing – but for the menu’s ‘greatest hits’, the set tasting option will serve you well.”