Ingleside

Fresh, balanced, and full of thoughtful details. The scallop, sourdough with fermented butter, and dry-aged channel rockfish were all excellent. Loved the kitchen's use of fermentation and aging throughout the menu. Great concept, great service. We'll be back!

Service was great, each dish was patiently explained to us. The quality of the ingredients used is really good, this lamb was buttery and because of the fermentation almost had a slightly cheesy taste to it in a good way. It wasn’t gamey at all! Loved how the pea puree cut through the heaviness of the meat. Would come back to try their other dishes in the future!

Really fantastic service, staff patiently explained the dishes served. We had sourdough bread with fermented miso butter, the wagyu picanha and the iberico presa. The quality of the food was fantastic, the staff were lovely and the overall atmosphere of the place was really great. Particularly enjoyed the meats

Definitely get the wagyu picanha, one of the best steaks I have gotten. the marinade was really flavourful, the steak was cooked perfectly medium rare, and it was so tender and juicy. You could really taste how well-seasoned and well-executed it was. Paired with banana shallot, cuts the heaviness of the steak too.

From start to finish, this was an outstanding steak experience. From the wine selection to the dining team. The picanha and preso were clear highlights, perfectly medium rare and salted. What impressed me most was the depth of flavour across every dish,even something as simple as the miso butter served with the sourdough appetiser was rich, balanced, and memorable. I’m not joking when I say that it was the best butter I’ve ever had. If they would sell just the butter I would get it. The evening was made even better by the attentive and thoughtful service, which tied the whole experience together very well. Definitely hope to go again when in Singapore.

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.