Inside Our Lab
Our Fermentation Space
The Ingleside in-house fermentation space is a hotbed for culinary innovation. Harnessing the transformative power of microorganisms, we transform simple ingredients and kitchen leftovers into complex, flavour-rich components, experimenting and refining each ferment. From lacto-fermenting vegetables to aging misos for months with our homegrown koji, we also harness the beauty of our local produce to create seasonal ferments that reflect the diversity of their surroundings.
Our Ferments
By creating our sauces and ferments in-house, we are able to enhance the taste of the menu offerings to the tiniest detail. We experimented and take familiar ferments to another level by using novel ingredients as raw material. As the possibilities are endless, fermentation at Ingleside is an ever-growing innovation space, all represented in every dish we present.
Lacto fermentation
From lacto-tomatoes in our salad to lacto-blueberries in our bordelaise sauce, each item introduces a uniquely piquant taste profile. Lactic acid bacteria digest the natural sugars to produce lactic acid and break down proteins into amino acids, resulting in pleasant tartness, fruitiness and umami.
Vinegars and Garums
While vinegars and garums are familiar ingredients to many, Ingleside experiments with ingredients not commonly used in our making. Such alternative ingredients include celery or roses for vinegar, or chicken, squid, and even mushrooms in our garums.
Misos and Shoyus
Misos and shoyus add a profound depth of flavour that is central to many cuisines. Ingleside incorporates a wide range of uses, from rich bases for marinades to even the finishing drizzle in our desserts.
Transforming waste into wonder
From upcycling unused meat and seafood trimmings to make garums, vegetables and surplus bread to make misos and leftover coffee grounds to make shoyus, they continue to explore the possibilities of turning food waste into culinary wonder. This practice reduces their environmental footprint while allowing them to offer dishes that speak of creativity and respect for nature.
Turning Waste into Wonder
We believe that every part of the food we use has value and through fermentation, we can transform kitchen waste and trimmings into culinary gold. We have successfully upcycled our meat and seafood trimmings to make garums, surplus bread to make misos and spent coffee grounds to make shoyus. This practice not only reduces our environmental footprint but also allows us to offer dishes that tell a story of creativity and respect for nature.