Dear Members,

IWFSS is excited to introduce Ingleside, a recently-opened contemporary European restaurant in Tras Street spearheaded by a husband-and-wife duo Louis Chan and Jana Jusman - serving as Head Chef and Head Fermentation Specialist respectively. One of the first restaurants to develop on-site fermentation, dry-ageing, and wood-fired cooking, Ingleside is built on a foundation of fresh innovative flavours melded with the legacy of time-honoured traditional techniques.

With a custom-built wood-fired grill at the heart of their restaurant, diners can witness the mesmerising dance of flames infusing Ingleside’s dishes with distinctive smokiness and depth of two specific wood types (Applewood and Ironbark); while ageing methods and types of ferments are thoughtfully tailored to each dish, ensuring that each culinary creation is transformed into complex, flavour-rich components to tantalise your tastebuds.

We would like to extend our thanks to Wine Clique who IWFSS has collaborated with for this event.

We have paired this interesting menu with a superstar vineyard, Roberto Voerzio Estate, one of the living legends of Barolo. He is considered a classic ‘modernist’, with short fermentation on the skins, not exceeding one month, with the wines aged in French oak barrique and botti, the Barolo for at least 2 years. Voerzio’s viticulture is characterized by high density plantings and extremely low yields, earning him one of the largest cult followings in Piedmont.

Date: Wednesday 9th October 2024

Aperitifs and Dinner: 7:00 PM and 7:30 PM respectively

Venue: 49 Tras Street, Singapore 078988

Dress Code: Smart Casual

Cost: $275 for members and $295 for guests

Please sign up early to avoid disappointment. Members will have 48-hour priority in booking. Due to the size of the restaurant, only limited seats are available.

Organized by committee members, Gillian & Yen-Hsia

Joyce Chang Cellarmaster, IWFS

MENU
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Devaux Coeur des Bar Blanc de Noirs (aperitif)

Course 1:
Woodfired Specialty Mushrooms - dry aged beef garum, fresh herbs, aged balsamic vinegar
R Voerzio Langhe Nebbiolo Disanfrancesco 2019

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Course 2:
Cured Mackerel - tomato & basil dressing, squid garum, chives, black olives
R Voerzio Barolo del Comune di La Morra 2017

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Course 3 - Main Course:
Tajima Wagyu Rump - koji marinade, pomme puree, red wine reduction
R Voerzio Barolo La Serra 2015
R Voerzio Barolo Fossati 2015

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R Voerzio Barolo Case Nere Riserva 10Anni 2011

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Course 4 - Dessert:
Smoked Chocolate Brownie - grilled pineapple, walnut crumble, coconut mousse

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