Embra

Embra A contemporary restaurant in Taupo, NZ.
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Petite fours, a new addition on our menu to finish your meal. Served on Didi Quirky Pottery Taupo new pumice bowls 👌They...
22/07/2026

Petite fours, a new addition on our menu to finish your meal. Served on Didi Quirky Pottery Taupo new pumice bowls 👌

They perfectly encapsulate our culinary journey. A little bit of Kiwi nostalgia, a touch of Scottish warmth, with classic French ex*****on

- Raspberry jelly and meringue (Think pavlova)
- whisky caramel chocolate ( 🏴󠁧󠁢󠁳󠁣󠁴󠁿🫡)
- lolly cake nougat ( 🇳🇿 x 🇫🇷 )



How good are Ben Chapman chocolate bonbons looking!!!

Asking the important questions ➡️ cheese, dessert or both! On our current menu we have the option of- Apple, caramel and...
17/07/2026

Asking the important questions ➡️ cheese, dessert or both!

On our current menu we have the option of

- Apple, caramel and rye

- fresh goats cheese with kumara, pear & pancetta tart tatin, wild thyme honey

📸 Olivia Moore | NZ food photographer + recipe creator

Current cheese course⏬️valhal_nz soft Goat cheese with kumara, pear & pancetta tart tatin, wild thyme honey. 📸Olivia Moo...
10/07/2026

Current cheese course⏬️

valhal_nz soft Goat cheese with kumara, pear & pancetta tart tatin, wild thyme honey.

📸Olivia Moore | NZ food photographer + recipe creator
🧀 New Zealand Cheese Ltd
🍯 Megan Corbett
🍠🍐Chef's Garden - Taupo

Ready to be rolled

All rolled up ready for cooking

Apple, caramel and rye. Apple - mousse, caramelised puree, roasted diceRye - ice cream, sable base, tuile, puffedCaramel...
07/07/2026

Apple, caramel and rye.

Apple - mousse, caramelised puree, roasted dice
Rye - ice cream, sable base, tuile, puffed
Caramel - glaze, filling insert

As always made in collaboration with our remote executive pastry chef Maxine SugarFlour Cuisine Magazine

Being a small restaurant which might not necessarily be able to afford a full time on site pastry chef we are so lucky to have Maxine willing to spend her time helping us develop all things sweet at Embra



📸 Olivia Moore | NZ food photographer + recipe creator

Pork Main course, with no fewer than 7 different winter vegetables! And a side of crackling, because why not 😃 Make sur...
03/07/2026

Pork Main course, with no fewer than 7 different winter vegetables! And a side of crackling, because why not 😃 Make sure you Swipe for a breakdown of this dish! ➡️

Pork loin, black pudding, winter vegetables, chestnut jus. The winter truffle supplement goes amazingly with this dish, Swipe to see 👀

Did you know the 60% of pork in NZ is imported and that number jumps to 85% for things like bacon and ham?! The country rioted when we imported butter but we accept this?

Our pork proudly comes from Woodys Free Range Woody's Free Range Farm in Levin specializes in raising heritage pig breeds, specifically Berkshire and Large Black.

The purée on the plate is made with all of the different vegetable trimmings, perfectly blending all the flavours together

Another layer of complexity added with Dave Whalley black winter truffles 😍

We love our new petit four plates from Didi Quirky Pottery!!! Shaped over pumice Didi foraged from lake Taupo, each on...
02/07/2026

We love our new petit four plates from Didi Quirky Pottery!!! Shaped over pumice Didi foraged from lake Taupo, each one is unique. We thought using them for our petit fours was the perfect way for every guest to enjoy the beauty of our lake from the warmth of the restaurant.

Steamed Blue Cod, Spelt risotto, butternut, watercress. The blue cod is wrapped in thin strips of butternut and a waterc...
01/07/2026

Steamed Blue Cod, Spelt risotto, butternut, watercress.

The blue cod is wrapped in thin strips of butternut and a watercress & fish mousse. It is then gently steamed, torched, and rested on a bed of a beautifully nutty spelt risotto.

📸 Olivia Moore | NZ food photographer + recipe creator

Perfectly Matched with a great Cuisine Magazine recommended Albariño from Gisborne Albariño Brothers

Spelt risotto with truffle is one of life's greatest pleasures!!! Dave Whalley

Dave Whalley

2nd course on the current menu!Salt baked onion soubise, smoked Mt Cook Alpine Salmon , potato, capers. Served on the si...
30/06/2026

2nd course on the current menu!

Salt baked onion soubise, smoked Mt Cook Alpine Salmon , potato, capers. Served on the side - potato crisps seasoned with smoked salmon skin salt.

Salt-baking traps moisture and heat to make the onion intensely sweet, tender, and perfectly seasoned, while keeping its outer shell intact to use as a serving bowl.

Best enjoyed with a glass of Millton Vineyards & Winery Opou Chardonnay.

A special collab dinner with our friend Marie from Marie LEGOUX to celebrate Bastille day 🇫🇷 on Tuesday 14th JulyA celeb...
25/06/2026

A special collab dinner with our friend Marie from Marie LEGOUX to celebrate Bastille day 🇫🇷 on Tuesday 14th July

A celebration of French cuisine and wine pairing curated by Nora

Swipe for the menu 🐌 🍷 🧀

Spaces are very limited book online at www.embra.nz NOW

Poultry terrine presse, beetroot, cranberry, ginger.Poultry - turkey, quail, duck, chicken layered and pressed. Beetroot...
24/06/2026

Poultry terrine presse, beetroot, cranberry, ginger.

Poultry - turkey, quail, duck, chicken layered and pressed.

Beetroot - pickled golden, red puree

Cranberry - dried, gel

Ginger - loaf toasted

📸 Olivia Moore | NZ food photographer + recipe creator



Truffle season ! Dave Whalley

After 24 hours pressing in the fridge to lock everything in place. Its originally filled to the top of the mold!

Address

97A Kaimanawa Street
Taupo
3330

Opening Hours

Tuesday 5:30pm - 11pm
Wednesday 5:30pm - 11pm
Thursday 5:30pm - 11pm
Friday 5:30pm - 11pm
Saturday 5:30pm - 11pm

Telephone

+6479298633

Website

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