Simple, seasonal, wood-fired Italian food made for sharing, with a distinctly Australian twist
The Murray River region is about to turn up the heat. Opening November 20, Embr is a bold wood-fired Italian restaurant at the heart of the new Wildergreen precinct, set to ignite the local dining scene.
A roaring wood-fired oven takes centre stage, where dough is stretched by hand, flames dance, and smoky aromas fill the air. The menu celebrates honest, seasonal Italian cooking from foldable Neapolitan-style pizzas and handmade pastas to fire-roasted meats, fish, and vibrant antipasti, all designed to share.
Native Australian ingredients such as Davidson plum, wattleseed, pepperberry, and lemon myrtle are woven throughout, adding brightness, depth, and a sense of the familiar made new.
Helmed by Sardinian-born Chef Daniel Girau, Embr reflects a lifetime in kitchens. From his grandparents’ farm to his family’s restaurant in Rome, and through Michelin-starred and renowned kitchens across Europe and Australia, Girau has honed a style that balances bold creativity with timeless technique.
Embr’s menu blends European methods with a distinctly Australian twist with the woodfired oven at its core. Girau says, “At Embr, fire is at the heart of everything we do. It shapes the flavour, pace, and personality of the dishes, highlighting the smoky depth of our wood-fired oven while bringing simplicity, honesty, and a touch of theatre to every dish.”
Start as you mean to go on, with plates made for sharing. Menu highlights include creamy burrata with chargrilled nectarine, crisp Amatriciana supplì, and delicate crudo di pesce with finger lime, each dish sets the tone for a feast worth lingering over.
Hero pizzas like the classic Margherita, bold Diavola with bush honey, and the indulgent Norcia with fennel sausage, and truffle cream take centre stage. Handmade pastas follow suit, featuring Pulled Lamb Mafaldine with Cannonau reduction and Nonna Caterina’s Malloreddus, a Sardinian gnocchetti with sausage and a rich Campidanese sauce. Each dish is crafted with heart, fire, and a nod to tradition.
Must-try mains include a fire-roasted one-kilogram fiorentina steak for two, crispy skin porchetta, and plant-based cauliflower steak with romesco to prove the oven’s versatility. To round out the feast, classic desserts like limoncello tiramisu, vegan chocolate mousse with hazelnut praline and refreshing lemon myrtle panna cotta.
The drinks menu mirrors the energy of the kitchen, featuring zesty spritzes, seasonal cocktails, and a curated selection of Italian and Australian wines, all designed to keep the good times flowing.
From the team behind Moama Bowling Club and the region’s first fine dining venue Junction Moama, Embr continues the club’s commitment to connection, craft, and community in the regional hub.
Paul Barnes, Moama Bowling Club CEO says, “With Embr leading the way, Wildergreen becomes more than a precinct – it’s a destination for dining, connection, and everyday good times.”
Embr will officially open its doors November 20, 2025. For more details and to make a booking, visit: https://www.embr.com.au
