When a chef and a fermentation specialist join forces, expect a tantalizing fusion of modern European cuisine at Ingleside, where every dish is crafted with in-house fermented sauces, dry-aged meats, and wood-fired cooking. The four-course dinner menu showcases innovative dishes like the Tuna Tartare Tartelette, enriched with house-made maitake shoyu, and the Mozambique Carabinero Prawn flambadou, enhanced with dry-aged beef fat, shrimp, and rose garum for an extra umami punch. The Hungarian Duck Breast, aged for seven days, is served with a unique lacto blueberry twist on bordelaise sauce, while desserts feature indulgent options like hazelnut panna cotta topped with caviar.
At Ingleside, the art of wood-fired cooking is central to the dining experience. Named after the “fireside” or “hearth,” the restaurant embodies the elemental power of fire, using a custom-built wood-fired grill as its focal point. This grill, with its dancing flames, imparts a distinctive smokiness and profound depth to every dish, transforming simple ingredients into culinary masterpieces. The combination of modern European fine dining with the ancient arts of fermentation, dry-aging, and wood-fired cooking creates a contemporary culinary experience that is both elegant and rooted in tradition.
Innovation is at the heart of Ingleside’s culinary philosophy, particularly in the ancient art of fermentation. The restaurant’s dedicated fermentation lab produces everything in-house, from misos and vinegars to lacto-ferments and garums, pushing flavor boundaries and offering guests unexpected and unforgettable tastes. The meticulous dry-aging process also reflects Ingleside’s commitment to excellence. Premium cuts of meat and fish are carefully matured in specialized ageing chambers, where natural enzymes enhance flavors and refine textures, allowing each cut to reach its peak flavor potential, culminating in an exceptional dining experience.
