NEW SPRING LUNCH, DINNER & WEEKEND LUNCH MENUS AT EMBLA
The new spring dining experience at EMBLA is crafted through the art of Nordic cuisine, with lunch, dinner, and weekend tasting lunch menus available in either the “Short” or “Full” EMBLA menu formats. New additions to the EMBLA menus, showcased alongside popular signature favourites over the past year, include smoked eel with pickled herring “Gubbröra” eggs, “Knäckebröd” Nordic crispy bread, Gustav dill vodka from Finland, and a supplemental option of Imperial Ossetra caviar; and “æbleskiver”, a spherically shaped Danish pancake with applewood smoked trout; and a spring radish rose with cured yellowtail, vendace (smallest fish within the salmon family) roe from Kalix, “rosenkvitten” quince fruit, and lemon verbena.
The crowd-favourite bread course is EMBLA’s famous sour milk bread, made with Filmjölk, a fermented milk product from Sweden, served together with house-cultured butter that is first fermented with Filmjölk before churning and seasoning with sea salt. Other long-standing signature dishes include Roe deer tartarewith emulsion of ättika, a vinegar made with oxidized alcohol, semi-dried carrots, deep-fried lichens (a type of moss), and browned butter and parsley; and celeriac fondant served with preserved truffles, Lapsang Souchong smoked tea scented with pea soy (soy sauce made with yellow peas, otherwise known as “liura”) and fermented onion bouillon.
New seasonal main courses will feature “skrei”, a migrating cod from Norway served with baby leeks, razor clams, “sandefjord” Norwegian butter sauce and smoked pike perch roe; as well as “lamb I dill” milk-fed lamb saddle served with fossilized salsify, hay ash and dill sauce. To conclude for dessert, guests will be able to enjoy a refreshing sea buckthorn sorbet with orange cake, meringue, preserved orange and tuille.
The Spring Lunch Menu is priced starting from HK$688 for Short Embla Experience and HK$888 for Full Embla Experience, Spring Dinner Menu starts at HK$1,588 for Short and HK$1,788 for Full, and finally, Weekend & Public Holiday Spring Lunch Menu is priced from HK$988 for Short and HK$1,188 for Full. All prices are subject to a 10% service charge. Click HERE to view the full spring menus and prices, including for optional wine pairings.
“I’m proud to add a few of the most forward-thinking beverage producers from Scandinavia to our wine list this season. Hopped ciders and sparkling fruit co-ferments from Decideret and famously esoteric distillates from the mad scientists at Empirical spirits, both from Copenhagen, will be followed by the unique and delicious hybrid based wines from an organic Swedish winery Kullabergs and an award-winning Stevnskirsebær sour cherry wine from the storied Frederiksdal estate in southern Denmark,” says Yulia Ezhikova, Head Sommelier at EMBLA.
EMBLA SPRING DINNER MENU EXPERIENCE
Smoked eel, pickled herring “Gubbröra”, eggs, dill, chives, caviar & crisp bread ( Supplementary $850 )
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Danish pancake “æbleskiver”, apple wood smoked trout & borage
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Cured yellow tail, spring radish, vendace roe from Kalix, rosenkvitten & lemon verbena
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Roe deer tartare, ättika emulsion, semi dried carrots, deep fried lichens, browned butter & parsley
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Sour milk bread “Rye, spelt, barley, oats” & homemade butter
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Celeriac fondant, preserved truffles, smoked tea scented with pea soy & fermented onion bouillon
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Skrei from Lofoten, baby leeks, razor clams, Sandefjord sauce & pike roe
or
“Lamm i dill”, grilled milk-fed lamb saddle, sweetbreads, fossilised salsify, ash & dill sauce
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Sea buckthorn sorbet, orange cake, meringue, preserved orange & tuile
Inspiration of “Fika” with complimentary coffee or tea
SHORT EMBLA EXPERIENCE
$1588
FULL EMBLA EXPERIENCE
$1788
WINE PAIRING
$1088 or $1188
NORDIC PAIRING
$1288 or $1488