Went to Ingleside for their dry aged meats and woodfire cooking and it did not disappoint. The Tajima Wagyu Picanha was beautifully prepared, marinated in shio koji and finished over a wood fire.

The sides were just as impressive. The sourdough with homemade miso butter was super unique and full of flavour, and the scallops were fresh and delicately done.

Ended with a deconstructed lemon meringue tart that was not too sweet, which is a big win by Asian standards. The buttery crust and tangy lemon curd made it a perfect finish.