23 Sep On the menu this week-9
We’re in danger of turning into a lobster house at this rate — however much we order in, they always gets snapped up by the first tables of the day.
If you don’t want to miss out, drop us an email at least two days ahead and we’ll pre-order one for you.
Our whole lobsters come in at around 600g. We poach the tail in chicken fat and butter, tempura the claws, and finish it with chicken skin crumbs, lobster aioli and our mandarin chilli hot sauce.
OYSTERS.
Our raw and roasted oyster selection looks like this:
RAW // Fermented mandarin, chilli, pandan // Classic // Shandy, lemon verbena // 4 each
ROASTED // Chicken fat, Aleppo pepper // Beef fat, mushroom, horseradish // Seaweed butter, herbs // 5 each
SMALL PLATES.
Venison tartare 16// Duck hash 15 // Roasted squash 14 // Bone Marrow 14 //White crab Kyiv 18 // Brown crab kaffir soufflé 16 //Scallops, yuzu 23 // Crispy lobster claws 16 // Lobster tail 30
LARGE PLATES.
Côte de boeuf 75 // Porterhouse pork chop 37 // Halibut 37 // Confit duck leg 28 // Roasted artichokes, hazelnuts 24 // Lobster 46
SUNDAY SOCIALS.
Sundays at emba are about slowing down and catch up with your people. Think scallops, lobster and prawns to start then côte de boeuf, a pork chop, perhaps a duck leg in there for the main event, with a couple of bottles of great wine and a naughty selection of puddings to finish. Our food is built for gathering family and friends around a big table and doing exactly what Sundays were made for. We serve right through until 3.30pm.
We went duck mad last week, with three new duck dishes making their way onto the menu. The duck hash, made from ‘leftovers’ and served with caramelised celeriac puree and burnt honey sauce is another new favourite.
Our set menu this week:
Confit onions
Crab, kaffir
Venison tartare
Artichokes, hazelnut
Halibut, smoked garlic
Duck, burnt honey
Milk bomb