I find Ingleside a truly fascinating restaurant. They use apple and ironbark wood to grill their dishes, which gives the food a wonderfully distinctive aroma and flavor. The chef also creates their own fermented ingredients and maintains on-site aging chambers to carefully mature the meat — a process that results in incredibly tender and juicy beef and pork.

The flavor from the apple wood fire really enhances the meat’s natural richness. We ordered the Lampino Ibérico Chuletero and the Tajima MBS 6–7 Wagyu Picanha, both cooked to absolute perfection. Each bite was melt-in-your-mouth delicious, and we truly enjoyed every moment of the meal.

We’ll definitely be coming back again!