Tried Ingleside recently and really enjoyed the experience overall. The restaurant focuses heavily on fermentation and modern cooking techniques, but still manages to feel warm and approachable rather than overly formal.

⭐️ Highlight for me was definitely the Lamb Loin (4.5/5) with lacto-fermented blueberry bordelaise. The flavour combination sounded a bit strange at first, but it worked surprisingly well — tangy, slightly sweet, and really unique without overpowering the lamb. Probably not one for very picky eaters, but definitely worth trying if you enjoy more adventurous flavours.

Loved the ambience too — cosy, intimate, and thoughtfully designed. One cool detail was the shelves displaying their fermenting ingredients around the restaurant, which made the concept feel a lot more immersive.

Service was excellent throughout the night. Staff were friendly, attentive, and very knowledgeable about the dishes and ingredients without making things feel intimidating. Nice little touch at the end as well: they gave us chocolates to help with the lingering fermentation smell on our breath, and they were actually really good 😂

Overall, Ingleside feels like a very approachable modern fine dining spot that would work well for date nights, celebrations, or anyone looking to try something different from the usual dining experience. Would come back to explore more of the menu.