09 Oct This Week’s Menu
The weeks are flying by in a busy blur, but I’ve still found time to play around with some brilliant new ingredients.
North Yorkshire salt aged short beef ribs have been confit’d for 10 hours in salt aged, roasted beef fat with fennel, garlic and black pepper. The sauce is made from the confit liquor, flavoured with smoked plum and sake. It’ll be ready and on as a special for you to try from Thursday.
I’ve also got sweetbreads arriving today. Not entirely sure where we’ll end up flavour wise yet, but they’ll become grown up, sticky little nuggets of comforting naughtiness, if you’re popping in, ask about them.
Last week I served a black sesame and a ginger and white miso treacle tart. The ginger and miso version was the clear favourite, so more of those are coming this week, served with lemon zest Chantilly, which works a treat with it.
Finally, just a heads up: I’m shaking up our set menu format. I want to deliver more impact, value and enjoyment, with less formality. More on that next week. Hope to see you this week 🙂
OYSTERS.
Our raw and roasted oyster selection looks like this:
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy, lemon verbena // 4 each
SMALL PLATES.
Venison tartare 16// Duck hash 15 // Roasted squash 14 // Bone Marrow 18 //White crab Kyiv 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu 23 // Crispy lobster claws 16 // Lobster tail 30
LARGE PLATES.
Côte de boeuf (750g) 75 // Porterhouse pork chop (600g) 37 // Halibut 37 // Half a duck 46 // Roasted artichokes, hazelnuts 24 // Lobster 46
BOOK NOW (https://www.emba.bar/bookings/)
Our set menu this week:
This week’s line up:
Confit onions
Crab, kaffir
Venison, blackberry
Artichokes, hazelnut
Halibut, smoked garlic
Duck, burnt honey
Milk bomb
85 per person
Add the wine pairing for 55 per person