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FOOD & DRINK

Embla Is the New Wine Bar From the Town Mouse Team

One of our favourite places now has a sister CBD wine bar.
By Tom Clift
December 18, 2015
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Embla Is the New Wine Bar From the Town Mouse Team

One of our favourite places now has a sister CBD wine bar.
By Tom Clift
December 18, 2015
  shares

Wine lovers are getting a new hangout in the centre of the city, with the team behind Carlton favourite The Town Mouse cutting the ribbon on a brand new bar. Located in a two-storey building on Russell Street near the corner of Little Collins, Embla will serve up hearty, wood oven-cooked food alongside predominantly Australian wines. Originally slated to open in July, the bar finally opened to the public last night.

According to Good Food, the menu will consist of wine-friendly dishes such as spiced lamb neck with chunky romesco, and whole rainbow trout with wild purslane and horseradish, along with plates loaded with terrines, charcuterie and cheeses. To that end, the open kitchen boasts a large wood-fired oven and grill. On the wine front, venue partners Dave Verheul and Christian McCabe have teamed with French natural wine producer Eric Narioo, with the intent of giving local drops the attention they deserve.

The interior of the two-storey space was designed by New Zealand architect Allistar Cox. For the time being, only the ground level is operational, with a decor that features timber beams, brick walls and dark granite floors. There are two bars, one of which runs alongside the kitchen, and the venue seats around 60 people in total.

The upstairs will be home to an additional restaurant space with a separate kitchen, along with a walk-in wine room — although it's not due to be completed for over a year. There are, however, hopes to begin serving coffee-and-pastry breakfasts from as early as February.

Embla is located at 122 Russell Street, Melbourne. Their opening hours are noon until late Monday to Friday, and 4pm until late Saturday and Sunday. For more information visit their website.

Via Good Food.

Published on December 18, 2015 by Tom Clift

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