We just had lunch at Ingleside. I want to give an honest review so here goes. It was all pretty average. My issue with this place is twofold. On one hand it's pretty expensive. I paid $8 for the most anaemic looking pepper steak pie I have ever seen (which brings me to my second problem). Both my pie and my partner's Cornish pastie were so blergh!! I will now qualify what I mean. It was edible but if you pay $8 for a pie you want it to be good. When I cut into my white pastry pie, instead of being greeted with a dark, rich, glistening gravy filled with lovely steak, I got a pale (almost white) looking stodge with visible fibres of meat clagged in there. Well okay, maybe it tastes good, so I take a bite. Simply put, it was salted and it was peppery. As far as sophistication of flavour that's as far as it got unfortunately. There was no rounding off of flavour, no dimension in the mouth, just salt, a lot of pepper and some stewed meat. For 8 bucks fellas, not good enough. The Cornish pastie suffered a similar demise, grey interior with no complexity of flavour.
On the plus side my daughter's quiche was quite nice and the coffees we had were strangely exceptional.
Will not be back in a hurry which is a real pity. The location is great and if there were some genuine talent behind building flavour it could be so great.
My advice to them. Make your fillings rich, wonderful, and visually appealing. I will try to and a photo of my pie to demonstrate its anaemia.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.
August 6, 2013
I recognised your name on the similar comments that you made on Ingleside's facebook page from your application to work here last November. I am very pleased to hear that you enjoyed the coffee, quiche and location. However, we are totally puzzled as to how the pepper pie could be pale inside. We sell hundreds of these pies and the Cornish pasties every week and the same baker has made them for the last 14 years. We have taken some apart and the meat chunks are very dark ... we wonder whether you were given a chicken pie by mistake as it seems the only explanation. The pastie is lighter in colour inside but we have always made it to the traditional recipe which was made for the working man with swede, potato and onion, so certainly simple flavours, not complex but the way we believe it should be. We appreciate your comments and are always seeking ways to improve.
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