A Taupō local, Phill refined his craft in Edinburgh under acclaimed chef Dominic Jack before returning home to create a restaurant that celebrates the flavours of Aotearoa. The restaurant offers two experiences, both with the owners’ focus on sustainability at heart. In an intimate very personal space, the set menu, changing regularly to reflect what’s in season, is aimed at discerning diners. A beautifully prepared blue cod with spelt risotto, butternut pumpkin and watercress highlights the quality of New Zealand seafood, while dessert is equally memorable. Recently the front room has become a daytime eatery, for relaxed eating centred around Roman pizza al taglio, soft-serve ice cream and the famous Embra sourdough loaves. With warm hospitality and thoughtful, produce-driven cooking, Embra delivers a dining experience that feels both special and unmistakably New Zealand.

embra.nz