Embla Melbourne CBD Bar

Embla is a restaurant, wine bar and live music venue in the heart of Melbourne’s CBD. The dark, rustic interior has been designed by Kiwi architect Allistar Cox and features exposed brick work, timber floors and communal tables. Christian McCabe’s goal was to create an uncomplicated approach to food and wine with partner Dave Verheul at Embla; it’s also about providing great value for money.

Guests can enjoy a range of dishes on the menu including pizzas, salads and small plates while listening to live music every night from 4pm-11pm. You’ll find a relaxed, informal and uncomplicated approach to food and wine. Embla bar offers an assortment of wines by the glass or bottle, cocktails on tap, hot drinks and snacks.

The menu changes seasonally but there are always some favourites like their famous pork-belly tacos. Dave Verheul from MoVida has created dishes such as their popular lamb burger with pomegranate tzatziki. Other standouts include the crispy squid with Sriracha mayonnaise and chilli salt or the zucchini fritters with basil pesto dip. The team at Embla believe you don’t need to know anything about a band to enjoy going to a bar.

It’s also a Melbourne wine bars lover’s paradise. With a focus on natural wines, this quirky little laneway bar offers a unique selection of wines from all over the world. Whether you’re looking for a French classic or an Australian underdog, Embla has something for everyone. And if wine isn’t your thing, don’t worry – they’ve got you covered with cocktails, beer and cider as well.

The Melbourne-based restaurant menu takes its cues from the cuisines of southern France and Italy. The focus is on fresh, seasonal produce that’s prepared simply and with care. Embla’s menu features dishes like Savoy Jacquère, Provencal rosé, Basket Range pinot noir, sourdough bread and veal tartare. embla is the perfect spot for an intimate dinner or special occasion. Reservations are recommended.

It’s housed in a beautiful heritage building with an open and relaxed atmosphere. The menu features lamb neck cooked in the wood oven and served with romesco sauce; rainbow trout served whole with horseradish and foraged purslane–a mildly sour succulent similar to pigface.

Embla Bar shares many similarities to Lesa Bar, including obscure Norse names that relate to fire, as well as their woody fit-out–stripped back and opposite of pretentious. Their wine list is also dominated by natural wines from around the world, while their food menu worships at the altar of fire, char and smoke backed by a fermenting program.