Emba Gastrobar

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Filthy delicious Sunday vibes. Yorkshire puddings stuffed with slow roasted oxtail, black garlic and charred onion gravy...
16/11/2025

Filthy delicious Sunday vibes.

Yorkshire puddings stuffed with slow roasted oxtail, black garlic and charred onion gravy, caramelised celeriac, beef fat onions and horseradish.

Obviously perfect with an aged côte du bœuf, miso butter hispi and our roasted confit garlic potatoes.

Bone marrow roasted with parsley, crispy chicken skin, sea salt and charred sourdough dunked in melted marrow butter. It...
06/11/2025

Bone marrow roasted with parsley, crispy chicken skin, sea salt and charred sourdough dunked in melted marrow butter. It’s pretty filthy, in the best possible way. A regular on our small plates, because we can not bear to take it off.

We’re also a bit obsessed with this new red — the 2020 Totem. Blackcurrant, elderberry, sage, cracked pepper. They’re great together.

The weeks are flying by in a busy blur, but we’ve still found time to play around with some brilliant new ingredients. N...
08/10/2025

The weeks are flying by in a busy blur, but we’ve still found time to play around with some brilliant new ingredients.

New on the menu is North Yorkshire dry aged short ribs that 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. I

t’ll be ready for you to try from Thursday.

Last week we 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:

Hope to see y’all this week :)

This week’s menu includes a few new dishes that shout autumn.Our venison tartare is dressed with bone marrow, blackberry...
03/10/2025

This week’s menu includes a few new dishes that shout autumn.

Our venison tartare is dressed with bone marrow, blackberry, and liquorice and is finished with egg yolk and horseradish. We serve it with burnt buttered toast.

This comes as a small plate and features on our set menu this week.

You can reserve a table for this weekend online.

THIS WEEK. We’re loving our salt aged Yorkshire ducks some more again this week. As a special, there’s a half bird glaze...
30/09/2025

THIS WEEK. We’re loving our salt aged Yorkshire ducks some more again 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 of smoked salt. It comes with a rich duck sauce and a dipping mandarin hoisin.

The duck hash on the small plates is made with duck hearts, black garlic, Madeira and thyme. It comes with a caramelised celeriac puree and duck fried brioche toast.

In dessert world I’ve baked black sesame and some mandarin into a treacle tart. It’s got the nostalgia and comfort of the classic, but the sesame brings a roasted, almost peanut butter depth. We’re serving it with a dark cherry sorbet alongside.

Wine wise, the Litmus orange (and orange wine is disguise) is a crazy combo with our mandarin duck vibes. You need to try them together, a taste sensation.

How is it game season already? We’re looking forward to this new dish next week. Roasted red leg partridge with chicken ...
05/09/2025

How is it game season already? We’re looking forward to this new dish next week. Roasted red leg partridge with chicken wing, autumn spices and burnt butter sauce. Just one of our new, big flavour dishes for the change weather and season.



Our Hebridean wild halibut needs a sauce that brings the flavour but is gentle enough to let the delicate and creamy fis...
04/09/2025

Our Hebridean wild halibut needs a sauce that brings the flavour but is gentle enough to let the delicate and creamy fish do its thing. We’ve gone with a smoked confit garlic sauce, made with a rich skate wing stock and emulsified with oil for a slinky finish. It’s defo bringing flavour but not too much. In the menu until it’s gone 😊



People often ask us how we come up with the dishes we serve at emba.The truth is, we don’t sit down with a blank page an...
08/08/2025

People often ask us how we come up with the dishes we serve at emba.

The truth is, we don’t sit down with a blank page and decide what we feel like cooking. Every dish begins with the ingredients. And we don’t just mean that in the usual “we use great local produce” kind of way, we mean that what ends up on your plate is shaped entirely by what our growers, farmers and fishermen are getting their hands on right now.

That’s why the menu changes often — sometimes even daily. It’s about focussing on what’s at its absolute best. Using the best of something often means it’s in limited supply. Because it’s special.
We don’t design a menu and then go shopping. We build everything around flavour and quality.

Once an ingredient is in the kitchen, the challenge is to use as much of it as possible, to respect it, to make That’s why the menu changes often — sometimes even daily. It’s about focussing on what’s at its absolute best. Using the best of something often means it’s in limited supply. Because it’s special.

Introducing this week’s premium wines by the glass.Etna Rosso – smoky, lifted and volcanic, with red fruit and herbal bi...
05/08/2025

Introducing this week’s premium wines by the glass.

Etna Rosso – smoky, lifted and volcanic, with red fruit and herbal bite.
Sorel Blend – masquerading as a blend, but pure
Sorrel ‘Sauvignon’ – not your usual SB. No grass, no gooseberry. Think mineral, textured, citrus-salted elegance.

We’re pouring some damn good stuff. Come try them.

Giant North Atlantic prawns. 45-day aged tomahawk steak. BBQ flames. Cool corners. The day is looking good. 😊 ...
02/08/2025

Giant North Atlantic prawns. 45-day aged tomahawk steak. BBQ flames. Cool corners.

The day is looking good. 😊

We’ve just added two skin-contact belters to the list — and neither fits the stereotype. These aren’t murky, funky, sour...
09/07/2025

We’ve just added two skin-contact belters to the list — and neither fits the stereotype. These aren’t murky, funky, sour curveballs. They’re clean, structured, and packed with the kind of character that makes great wines genuinely great.

First up: Tillingham’s Pet Nat from the Sussex coast. It’s got that wild, fun character and sparkle, but it’s tight, crisp and full of citrus, orchard fruit.

Then there’s the Roussanne Marsanne blend from California’s cooler pockets. Creamy, textural, but with a precision edge. It’s plush and mineral, with just enough funk to keep your palate on its toes.

Both are brilliant with food. Both are wild in all the right ways. Both are exactly what you drink to drink in this gorgeous weather.

OrangeWineRevolution


Address

1 Lockside
Leeds
LS14EY

Opening Hours

Wednesday 6:30pm - 8pm
Thursday 6:30pm - 8pm
Friday 12pm - 2pm
6pm - 8:30pm
Saturday 12pm - 2pm
6:30pm - 8:30pm
Sunday 1pm - 3:30pm

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