Ingleside

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.

Had the pleasure of trying out Ingleside last week, and we got a few items to share between me and my partner.

The sourdough and miso butter was a simple yet delicious pairing, with the umami of miso cutting through the richness of the butter!

We also tried the rockfish and steak. It was my first time trying rockfish, and it was delectable as well. The aging help to bring out more complex flavours in the rockfish and is definitely a must try!

Lastly, we also got the deconstructed lemon tart, which was balanced with just the right amount of tartness. Me and my partner wolfed it down so quickly!

Definitely a restaurant to go for special occasions, or if you just want to have some great food!

I ordered the Lampino Ibérico Chuletero and the Tajima MBS 6–7 Wagyu Picanha, both cooked medium rare, and a sourdough.

The clear highlight of the meal was the Wagyu picanha. It had an incredibly deep, intense beef flavour and quite literally melted in the mouth.

While the Ibérico chuletero wasn’t as soft as the Wagyu, it was still extremely flavourful and is definitely worth ordering. It came with several well-thought-out accompaniments like mushrooms, and a Marsala sauce—which balanced the richness of the meat beautifully. Personally, I loved the pork and would definitely order a second serving too.

The sourdough was enjoyable on its own, with the seasonal fermented butter served alongside it.

Lastly, we really appreciated the staff taking the time to walk us through their dry-ageing and fermentation processes.

FIVE OUT OF FIVE STARS

Items we got: Lampino Iberico Chuletero, Tajima MBS 6-7 Wagyu Picanha, lemon ginger spritz and 1 sourdough

We ordered medium rare for both meats. The highlight was definitely the Wagyu – it had a really, really deep and intense beef flavour and also quite literally melted in your mouth.

The Iberico was not as soft as the Wagyu but still really flavourful and a definiterecommend. It was served with a lot of supporting elements (charred corn, a marsala sauce and mushrooms) that also perfectly balanced the Iberico's rich flavours and made it less heavy and "jelat".

Quite liked the sourdough, but the star has to be the seasonal fermented butter that came with it – they really need to start selling it in a jar!

The ginger lemon spritz came in a glass rimmed with salt and was refreshing! Perhaps a minor nitpick would be that I wish the ginger flavour could be a bit stronger, but anyone ordering it would definitely like it nonetheless.

Lastly, really appreciated the staff's tour of the dry-ageing and fermentation processes that Ingleside clearly is proud of. Also thought that the concept of using wood as just another ingredient was really unique.

Definitely would be coming back again during special occasions!

A great dinner place with even better food. Would highly recommend for anyone looking for a good night out. Good wine and drinks selection and elegant meat dishes.

The wagyu tartare was delicious especially with the bone marrow, and eaten with their sourdough. Pleasantly surprised at the texture, especially as someone who rarely eats raw.