One thing about Ingleside that gets my attention is the extensive use of fermentation and aging on the ingredients, plus wood-fired cooking to create that really rustic vibe. When I saw the nice variety of food in the menu, such as different kinds of seafood, the meats and rarer ones like octopus and duck, I knew I have to come here.
The food here is full of exciting flavours that complement each other so well, with the additional soft notes of sweetness from the fermentation or aging. The texture is so on the point too.
The place has this rustic feel with furnishings of brown earthy tones, the blazing fire at the wood-fired stove, its crackling and occasional whiffs of aroma of burning meat and wood. The smooth jazz music adds a touch of class and romance to the classy place. It feels like an exclusive upmarket den to indulge in specially crafted treats.
The service here is absolutely wonderful, making the dining experience an awesome one.
Tuna Tartare Tartelette, with well-balanced flavours of maitake shoyu, yuzu, sesame, French caviar, has this deep sweetness laced with warm savoury notes. This is so good.
Mung bean miso butter is the star here with its richness and deep savoury taste profile.
Hokkaido Scallop Crudo, with a medley of refreshing, tangy flavours from the kombu, fingerlime, pickled apple, lacto fermented tomato dressing and pentas, speaks of the taste of ocean tempered with gentle waves of excitement. The texture of the scallop is bouncy and creamy for a luxurious bite.
Truffle Toast 2.0 is my one of favourites due to how unique and surprisingly awesome it is. It’s wow at first bite. Brioche has this amazing crispy exterior with soufflé core and the sweetness of freshly baked wheat that is perfect match with the savoury miso mousse, pungent aged balsamic vinegar and the incredible earthy, mushroomy aroma of fresh black truffles.
Spanish Carabinero Prawn flambadou with dry aged beef fat, shrimp and rose garum, burnt lemon is smooth, bouncy, succulent with a bit of crunch—the perfect texture achieved with the tight control of wood-fired cooking. Its soft umami is perfect with the zest of burnt lemon.
Truffle Pomme Puree with beef tallow and fresh black truffles features a perfect match of earthy goodness of truffles with buttery creaminess of smooth mash potato.
Hungarian Duck Breast Meat, dry aged 7 days, is juicy, gamey and meaty. The lacto blueberry 'bordelaise' reduction’s zest nicely cut through the richness for a well-rounded taste. Pickled gooseberry, parsnip puree and herb salad inject the refreshing excitement to make the meat taste even better.
Caviar and Hazelnut caviar is a very unique, interesting dessert. It has concentrated savoury brininess of caviar that actually goes well with sweet almond-jelly-like hazelnut panna cotta, perked up by the herb oil, miso butterscotch.
Truffle chocolate is a marriage of different tastes such as tart, earthy and chocolatey. Nice little treat to round up the dining experience.
Lovely Sweet White Wine, exactly my type!
Thoughts: Fire, Fermentation, Aging! Homely yet Exciting and Refined.
49 Tras Street