Looking for Steak places?

Came to Ingleside with pretty high expectations because of the hype around their woodfire and fermentation concept, and they definitely delivered.

The French Oysters are a great way to start—super clean, and the smoked kelp vinegar gives a nice sharp bite. The absolute must-order is the Wagyu Tartare. It’s served in a split bone marrow bone, and they mix the beef with coffee shoyu and chicken garum. It’s rich, savory, and incredibly satisfying without feeling too heavy.

For mains, the dry-aged Channel Rockfish had the perfect smoky, crispy skin while staying super juicy inside, topped with a punchy herb-anchovy sauce. The Tajima Wagyu Steak was perfectly medium-rare, served simply with sea salt and a sweet roasted shallot. Oh, and don't sleep on the Charred Caulilini side dish—that red bean miso butter is addictive. Definitely a spot for serious food lovers.

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

I had a fantastic meal at Meadsmore. The steak featured a really interesting cut that stood out from the usual selections, and it was cooked beautifully. Every bite was incredibly juicy, with an excellent meat-to-fat ratio that made it rich without being overwhelming. Paired with the restaurant's flavorful red wine sauce, it was an absolute highlight of the meal.

The sides were just as memorable. The sourdough was perfectly crusty and elevated by the incredibly fragrant leek butter, while the scallop was fresh, sweet, and cooked to perfection along with the XO beef sauce to top it off. Every component of the meal felt thoughtfully prepared and complemented each other wonderfully.

If you're looking for a place that serves quality steaks with attention to detail, Meadsmore is definitely worth a visit. I'll certainly be back to try more from the menu.

Had a wonderful meal at Meadsmore! The steaks were cooked beautifully—tender, juicy, and packed with flavour. The side dishes complemented the mains well, and every dish was presented nicely.

The service was attentive, friendly, and made us feel very welcome throughout the meal. The restaurant has a warm, cosy atmosphere that’s great for a date night, family dinner, or special occasion.

Overall, it was a fantastic dining experience with delicious food and excellent service. Definitely a place I’d return to and recommend to anyone looking for a quality steakhouse. ⭐⭐⭐⭐⭐

Was looking for a dinner spot in the CBD and this was a very pleasant surprise. Steak was done just right, with nice scallops as our starter.

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.

From start to finish, this was an outstanding steak experience. From the wine selection to the dining team. The picanha and preso were clear highlights, perfectly medium rare and salted. What impressed me most was the depth of flavour across every dish,even something as simple as the miso butter served with the sourdough appetiser was rich, balanced, and memorable. I’m not joking when I say that it was the best butter I’ve ever had. If they would sell just the butter I would get it. The evening was made even better by the attentive and thoughtful service, which tied the whole experience together very well. Definitely hope to go again when in Singapore.

Tried Ingleside recently and really enjoyed the experience overall. The restaurant focuses heavily on fermentation and modern cooking techniques, but still manages to feel warm and approachable rather than overly formal.

⭐️ Highlight for me was definitely the Lamb Loin (4.5/5) with lacto-fermented blueberry bordelaise. The flavour combination sounded a bit strange at first, but it worked surprisingly well — tangy, slightly sweet, and really unique without overpowering the lamb. Probably not one for very picky eaters, but definitely worth trying if you enjoy more adventurous flavours.

Loved the ambience too — cosy, intimate, and thoughtfully designed. One cool detail was the shelves displaying their fermenting ingredients around the restaurant, which made the concept feel a lot more immersive.

Service was excellent throughout the night. Staff were friendly, attentive, and very knowledgeable about the dishes and ingredients without making things feel intimidating. Nice little touch at the end as well: they gave us chocolates to help with the lingering fermentation smell on our breath, and they were actually really good 😂

Overall, Ingleside feels like a very approachable modern fine dining spot that would work well for date nights, celebrations, or anyone looking to try something different from the usual dining experience. Would come back to explore more of the menu.