Ingleside

Fantastic dinner. Wagyu picanha was perfectly cooked to medium rare. Scallops were fresh and tender, and the rockfish was delicate and flavourful. 10/10 atmosphere!

Quiet and cosy place with good ambiance and quality food.

Good vibes and food, service was amazing and overall a great dining experience!

Lamb loin and wagyu picanha, with a sourdough starter along with ginger lemon spritz was what I went with. Highly recommended!

The Wahyu Picanha and Lamb Loin were perfectly cooked, paired wonderfully with the tangy sourdough and refreshing Lemon Ginger Spritz. A fantastic dining experience with high-quality ingredients and flavors.

The Starter: Sourdough & Seasonal Fermented Butter. I started with the sourdough, which featured a beautifully rustic, charred crust and a chewy, airy crumb. The absolute star, however, was the seasonal fermented butter. The restaurant's dedicated fermentation lab really shows off here—the butter carried a distinct, complex tang and a savory depth that elevated a simple slice of bread into something highly addictive.
For the main, I had the Tajima Wagyu Picanha, and it was nothing short of spectacular. Picanha can sometimes be a tricky cut to perfect, but the execution here was flawless. The secret weapon is their house-made shio koji marinade. The koji enzymes worked brilliantly to tenderize the beef while drawing out a rich, earthy umami profile that paired seamlessly with the kiss of the wood-fire smoke.

Had a great time at Ingleside. Food was fantastic and service was beyond expectations. They even gave us complimentary chocolates at the of our dining experience. Would definitely come back again.

Shoutout to Mateo for giving us a mini tour and explaining the history and process of the restaurant.

Sourdough Bread - 8/10
Wagyu Tartare - 6/10
Iberico Presa - 8/10
Wagyu Picanha - 9/10
Smoked Chocolate Brownie - 8/10
Lemon Ginger Spritz - 7/10