Ingleside delivers a great modern European experience with a focus on wood fire cooking and fermentation. Service was excellent—we were welcomed with wet towels and a super helpful waiter who explained their techniques in detail.

We started with the Hokkaido scallops, cured in kombu with pickled green apple, finger lime, herb oil, and a fermented tomato dressing. Super fresh, bright, and well-balanced.

For mains, we had the Tajima MBS 6-7 Wagyu Picanha, marinated in shio koji and grilled over wood fire. It came with a slow-roasted banana shallot that added a nice earthy depth. The beef was tender, full of flavour, and cooked perfectly.

Ingleside is a great pick if you’re into bold, thoughtful food with smoky, fermented touches. Definitely worth checking out.