![]() ![]() “ I’m proud to add a few of the most forward-thinking beverage producers from Scandinavia to our wine list this season. Click HERE to view the full spring menus and prices, including for optional wine pairings. All prices are subject to a 10% service charge. ![]() 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. To conclude for dessert, guests will be able to enjoy a refreshing sea buckthorn sorbet with orange cake, meringue, preserved orange and tuille. 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. ![]() 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. 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. 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. NEW SPRING LUNCH, DINNER & WEEKEND LUNCH MENUS AT EMBLA ![]() With spring just around the corner, EMBLA celebrates the turn of the season with a series of new spring menus featuring seasonal Nordic-inspired dishes, and an upcoming four-hands collaboration between Chef Löfdahl and Chef Fillip Gemzell of one MICHELIN-starred and MICHELIN Green Star restaurant ÄNG from southwestern Sweden on 21 st – 22 nd March. 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. > Opened in 2022 by Chef-Proprietor Jim Löfdahl, EMBLA stands at the forefront of a New Nordic culinary movement in Hong Kong focused on local, natural and seasonal produce. EMBLA, CONTEMPORARY NORDIC FINE DINING BY CHEF JIM LÖFDAHL, LAUNCHES NEW SPRING MENU & ANNOUNCES COLLABORATION WITH ONE MICHELIN STARRED AND MICHELIN GREEN STAR RECIPIENT, RESTAURANT ÄNG ON 21-22 MARCHįor high-resolution images and menus, please click HERE or download from below ![]()
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