Our Story
Making its debut at 49 Tras Street, Ingleside celebrates a legacy of time-honoured, centuries-old techniques melded with a modern European menu. Spearheaded by Louis Chan and Jana Jusman—a husband-and-wife power couple serving as Head Chef and Head Fermentation Specialist, respectively–the combination of their creativity, expertise, and knowledge creates endless permutations of unique dining experiences.Â
One of the first restaurants to develop on-site fermentation, dry-ageing, and wood-fired cooking, Ingleside reflects a deep passion for innovation and tradition. Together, we explore creative ferments, textures, and taste profiles, pushing the culinary boundaries to craft exceptional dishes.
The Wood Fire
At Ingleside, we believe that the flames of our wood fire grill add a unique character to every dish, enhancing flavours and aromas in ways that modern techniques simply can’t replicate.
We use two specific types of wood: applewood and ironbark. Applewood, known for its hot and slow burn, imparts a pleasant smoky sweetness to the dishes. Ironbark, a dense wood, provides a long burn time and excellent burning qualities. Throughout various stages of preparing your meal, many ingredients are embraced with wood fire to add an additional layer of flavour, texture, and aroma to tantalise your tastebuds.
The Art of Ageing
Using specially designed on-site ageing chambers, they curate only the finest cuts of meat and fish and allow them to mature slowly. Here, under precisely controlled conditions, natural enzymes go to work, flavours intensify, and textures become more refined. Each cut is given the perfect platform to reach its optimal umami potential and level of tenderness.
The Fermentation Lab
We celebrate the magic of fermentation by infusing our dishes with bold, complex flavors that awaken the senses. Our menu features a delightful array of house-fermented creations, including vibrant lacto-ferments, rich miso, and umami packed garums, all crafted to pair perfectly with our dishes to tantalize the palate.
Our Culinary Journey
Each item on the menu undergoes numerous rounds of testing, during which taste, texture, and aromas are refined through a laborious, detail-oriented process. Ageing methods and types of ferments are thoughtfully tailored to each dish, ensuring that each culinary creation contributes to a dining experience like no other.