Opened in 2022 by Chef-Proprietor Jim Löfdahl, EMBLA stands at the forefront of a New Nordic fine-dining culinary movement in Hong Kong focused on local, natural and seasonal produce. Serving refined Nordic cuisine with a fresh twist, EMBLA is Chef Löfdahl’s latest creative endeavour that serves to share his passion and heritage with his guests through a multi-sensory menu.
EMBLA celebrates the turn of the season with a new 5 and 6-course spring lunch set and dinner degustation menu featuring seasonal Nordic-inspired dishes. Weekday lunch is priced at HK$688+10% for 5 courses and HK$888+ 10% for 6 courses, weekend lunch is priced at HK$888+10% for 6 courses and HK$1,088 for 7 courses. New Spring dinner menu is priced at HK$1,288+10% for the 5 course Embla Experience, HK$1,788+10% for the Full EMBLA Experience, and HK$888 for the add-on wine pairing.
EMBLA’S NORDIC SPRING DINNER MENU 2023
Crafted through the art of Nordic cuisine, highlights from EMBLA’s new spring dinner menu 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 tartare with 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.
A new seasonal main course will feature wild turbot, served with butter poached razor clams, thyme velouté, potato and parsley; as well as “Wagyu “A5” striploin, served with pickled burdock, trout roe, charred eggplant purée perfumed with oyster & sesame vinaigrette.
To conclude for dessert, guests will be able to enjoy a refreshing sea buckthorn sorbet with orange cake, meringue, preserved orange and tuille.
5 Course Embla Experience
HK$1,288 + 10% per guest
Cured yellow tail, spring radish, vendace roe from Kalix, rosenkvitten & lemon verbena
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Green asparagus, morel mushroom, green pea purée, toasted pistachios & fermented white asparagus sauce
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Sour milk bread “Rye, spelt, barley, oats” & home made butter
CHOOSE 1 MAIN COURSE:
Skrei from Lofoten, baby leeks, razor clams, Sandefjord sauce & pike roe
OR
Wagyu “A5” striploin, pickled burdock, trout roe, charred eggplant purée perfumed with oyster & sesame vinaigrette
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Sea buckthorn sorbet, orange cake, meringue, preserved orange & tuile
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Inspiration of “Fika” with complimentary coffee or tea
8 Course Embla Experience
HK$1,788 + 10% per guest
Danish pancake “æbleskiver”, apple wood smoked trout & borage
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Cured yellow tail, spring radish, vendace roe from Kalix, rosenkvitten & lemon verbena
—
Roe deer tartare, ättika emulsion, semi dried carrots, deep fried lichens, browned butter & parsley
Sour milk bread “Rye, spelt, barley, oats” & home made butter
—
Green asparagus, morel mushroom, green pea purée, toasted pistachios & fermented white asparagus sauce
—
Skrei from Lofoten, baby leeks, razor clams, Sandefjord sauce & pike roe
—
Wagyu “A5” striploin, pickled burdock, trout roe, charred eggplant purée perfumed with oyster & sesame vinaigrette
—
Sea buckthorn sorbet, orange cake, meringue, preserved orange & tuile
—
Inspiration of “Fika” with complimentary coffee or tea
For reservations for lunch / dinner at Embla, please visit SevenRooms HERE.