Ingleside

Had a wonderful set lunch at Ingleside.

Started with the oyster and mushroom entrée, followed by the butter poached cod — tender, flaky, and beautifully cooked. Paired it with a refreshing fermented ginger spritz that added a lovely zing to the meal.

A lovely dining experience with thoughtfully prepared dishes. Would definitely return.

Food was fantastic. Great fine dining. 10/10 would recommend the experience

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.