Full Embla menu and prices for 2026 -- every dish currently listed on embla.com.au, with prices in Australian dollars. Chef Dave Verheul's wood-fired kitchen at 122 Russell Street, Melbourne CBD, serves seasonal Modern Australian share plates from A$10, with mains from A$26 and a single shared pasta at A$32. The natural wine list, curated with Eric Narioo and Patrick Sullivan, is one of the most respected in Melbourne. Below: the full priced menu, a quick-answer section, ordering tips, and frequently asked questions.
Signature items
The four most-asked things about Embla's current menu -- answered at a glance, with current prices in AUD.
Vegetarian pastilla of foraged wild weeds and sheep's cheese.
House-fermented cucumbers -- an Embla constant across seasonal menu changes.
From the wood grill, served with green sauce.
Hand-made campanelle with zucchini, pine nut and parmesan.
Ranked by current price. Embla is a share-plates venue -- ordering two or three smaller dishes is the normal way to eat here. Starters and small plates are the most accessible entry points.
All five Embla menu categories.
Every dish on the current menu with its price and category -- useful for planning a shared dinner.
| Dish | Price (AUD) | Category |
|---|---|---|
| Polenta sourdough, cultured butter | A$14 | Starter |
| Soured cucumbers, feta, dill | A$16 | Small plate |
| Duck liver parfait, almond, rye | A$26 | Small plate |
| Lion's mane mushroom tart | A$26 | Small plate |
| Raw tuna, radicchio, rhubarb | A$29 | Small plate |
| Zucchini campanelle pasta | A$32 | Pasta |
| Grilled whole calamari, berbere | A$42 | Main |
| Berkshire pork loin, navy beans | A$42 | Main |
| Grilled whole gurnard, saffron | A$58 | Main |
| Black Angus scotch fillet (350g) | A$85 | Main |
| Persimmon, yoghurt, elderflower honey | A$20 | Dessert |
| Hazelnut financier, fermented pear | A$20 | Dessert |
Prices in AUD. Verified from embla.com.au June 2026. Menu is seasonal -- confirm before visiting.
Embla is designed for sharing. A typical dinner is two or three small plates plus a main per person, with a starter or two for the table. Budget roughly A$60--A$100 per head for food before drinks.
Embla is perennially popular -- walk-ins exist but a booking is strongly recommended for dinner, especially Wednesday to Saturday. Contact via ask@embla.com.au or phone +61 3 9654 5923.
Embla's natural wine list is vast and curated -- the staff know it intimately. Give them a style or budget direction and let them pick. Many bottles are producers rarely available elsewhere.
Counter and bar seats are often available for walk-ins. The full menu is available at the bar, making it a good option for solo diners or spontaneous visits.
Embla's menu is seasonal and ingredient-led. Dishes on the website today may not be available next visit. Check embla.com.au/menu before going, or ask staff what's current on arrival.
A 15% surcharge is added to all bills on Victorian public holidays. Factor this into your budget when visiting on Melbourne Cup Day, Easter, or other public holidays.
Embla opened on Russell Street in 2016, the second Melbourne venue for chef Dave Verheul and hospitality operator Christian McCabe. The name comes from Norse mythology -- Embla was the first woman, formed from an ash tree -- a nod to the wood-fired oven at the kitchen's heart.
The food philosophy is produce-first and technique-second: flame and ferment bring out what is already there rather than overlaying complexity. The wine list, co-curated with French natural-wine expert Eric Narioo and Australian winemaker Patrick Sullivan, ranges from obscure small-production Australian bottles to European natural wines rarely distributed outside the maker's circle.
In 2019 Verheul opened Lesa directly above Embla -- a 12-seat chef's table with a longer tasting format. In 2023 Embla gained international attention when it hosted former US President Barack Obama and racing driver Lewis Hamilton.
Embla is at 122 Russell Street in Melbourne's CBD, a short walk from Flinders Street Station and Federation Square. The venue is open for lunch Wednesday to Saturday from midday, and for dinner Monday to Sunday from 5 pm. Sunday dinner service is not offered -- Sunday runs noon to 5 pm only.
The bar area is first-come at any time during opening hours; the dining room is bookable. Contact: ask@embla.com.au or +61 3 9654 5923.
If you are planning a special-occasion dinner or exploring the fine-dining end of the menu spectrum, these pages on Menupedia are useful comparisons.
Quick answers to the most common questions about Embla's menu, prices, hours, and wine list.
Embla is at 122 Russell Street, Melbourne CBD (VIC 3000), Australia. It is a short walk from Flinders Street Station and Federation Square. Phone: +61 3 9654 5923. Bookings are strongly recommended as the venue is perennially popular.
Embla is open Monday and Tuesday from 3 pm, Wednesday through Saturday from midday (full menu from noon to 3 pm and 5 pm until late), and Sunday noon to 5 pm (set lunch). A limited snacks and supper menu is available at other times. The venue is closed Sunday dinner. Hours may vary on public holidays -- always confirm directly.
Embla is a share-plates restaurant. Starters run A$10–A$14, small plates A$16–A$29, pasta A$32, and mains A$26–A$85 (the Black Angus scotch fillet is the top end). A comfortable dinner with a few plates and a couple of glasses of wine per person typically costs A$80–A$120 per head. A 15% surcharge applies on public holidays.
Dave Verheul is the executive chef and co-owner of Embla. He opened the venue in 2016 with hospitality operator Christian McCabe. Verheul's cooking centres on the wood-fired oven and open grill, with a strong emphasis on fermentation. In 2019 he also opened Lesa, a chef's-table restaurant above Embla.
Embla serves Modern Australian share plates with a strong focus on wood-fire cookery and fermentation. The menu changes seasonally and features flame-grilled proteins (whole fish, pork loin, scotch fillet), house-fermented items (soured cucumbers, fermented pear sorbet), vegetable-forward small plates and hand-made pasta. The style is described as 'uncomplicated dishes done well' -- produce-led, without excessive complexity.
Embla's wine list is one of Melbourne's most celebrated, curated collaboratively by French natural wine expert Eric Narioo and Australian winemaker Patrick Sullivan. The list ranges from Spanish cava to Mornington Peninsula pours that rarely leave the maker's circle, blending local and international minimal-intervention and natural wines. It is not defined by a single region or style -- the focus is on quality and the pleasure of discovery.
Yes. Embla's seasonal menu includes several vegetarian and vegan dishes. Current vegetarian options include the polenta sourdough with cultured butter (A$14), wild weeds & sheep's cheese pastilla (A$10), soured cucumbers with feta (A$16), lion's mane mushroom tart (A$26), zucchini campanelle pasta (A$32), and both desserts. The Sicilian aubergine with hemp seed and green olive XO (A$26) is vegan. Menu changes seasonally -- confirm with the venue for current availability.
Both. Embla operates as a wine bar and kitchen -- you can drop in for a glass of natural wine and snacks at the bar, or book a full dinner. The open kitchen and wood-fired grill are central to the dining experience, but the venue has always maintained the informal hospitality of a neighbourhood wine bar. It was opened with the philosophy that wine is like live music: you don't need to know the theory to enjoy it.
Embla is featured on the World's 50 Best Discovery list, a curated guide to exceptional dining worldwide. It has appeared in Broadsheet Melbourne's Hot List and is widely cited as one of Melbourne's most essential dining rooms. In 2023 it was visited by former US President Barack Obama and racing driver Lewis Hamilton. Chef Dave Verheul also operates Lesa above Embla, a 12-seat chef's-table restaurant that holds two hats in the Good Food Guide.
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