At INA It’s not just about food. It’s about fire, culture, and connection. Whether you come for the meal, the ambience or the vibes, you’ll leave warmed. Central to INA’s identity is its open-flame grill. The menu curated by acclaimed Chef Glen Ballis, stays rooted in simplicity and respect for ingredients: “fire never fails” is the guiding mantra. INA’s menu is all about keeping things raw, real and fire kissed. Everything is cooked over an open flame, which gives the food this primal, smoky depth without being heavy. From the moment you step through the doors, INA commands attention. The interiors blend earthy warmth raw wood, burnt orange accents, and straw textured installations with ambient lighting, creating a grounded space. Decor nods to African heritage through carved art and soft furnishings, the environment feels immersive. As the evening deepens, the venue transitions into nightlife(post‑10pm) DJs, curated lighting, and guests mingling and perhaps dancing under the retractable roof.
The Welcome
The menu structure is clear: starters, small plates, raw selections, flame-grilled mains, sharing platters, desserts where each dish echoing bold technique and seasonal sourcing. We have been fortunate to be invited for a tasting review tonight. We were greeted with great hospitality and wet towels to wash off our hands clean. A welcome drink which was a zesty lemon lime refresher. The exciting compliment was the inhouse bread buttery rolls brushed with chicken fat and topped with crispy chicken skin, a perfect opener. We also had mocktails where were unique to its colors and taste. Beverage program was integral to the experience. They are inventive, complex, and robust enough to stand beside the grill driven dishes without getting overshadowed.
Starters
The salmon tataki had thinly sliced salmon like petals across the plate which were light, zesty, and balanced in all the right ways. It was the kind of dish that makes you slow down and actually taste. The dressing, a fine blend of ginger, citrus, and a hint of sweetness, glistens over each slice. It’s just balanced, beautiful, and quietly brilliant. There’s raw fish and then there’s RAW. The kind that doesn’t need soy sauce, wasabi, or any theatrics. Just pristine cuts, perfect balance, and a touch of something bright to bring it all to life. That’s exactly what I experienced when I ordered the seabass and pink bream with citrus dressing and honestly, it might be one of the cleanest, most refined dishes. Just razor-thin cuts arranged with quiet confidence in a glossy citrus dressing pooling. A creamy ball of burrata sat proudly in the center, slightly deflated, as if just nudged open. Around it semi-dried tomatoes, deep red adding color and texture. Everything was bathed in a golden pool of extra virgin olive oil and some torn basil leaves. A creamy dreamy burrata.
MAINS
The Oven-baked crab rice absolutely knocks you out with flavor. It arrived in a shallow, cast-iron dish. You could smell it once it was open. Buttery crab, warm spices, and the brightness of slow roasted tomatoes. A spoonful of tomato salsa sat right on top, glistening and rustic. The whole dish radiated warmth and that just baked energy that makes you want to dive in without pausing for a photo. The rice was deeply savory, infused with crab juices. Every bite warm and rich from the crab, sharp and refreshing from the salsa. The charred corn fed chicken with ponzu was bold, balanced and absolutely unforgettable. The chicken came to the table perfectly charred with that golden blistered skin that hints at something juicy beneath. You could see the crisp at the edges, and that smell smoky, citrusy, savory. Everything was nestled into a shallow pour of ponzu sauce, glistening like it knew it was the star of the show.
WOOD FIRED BEEF
There are moments in dining that go beyond the plate where the experience becomes part of the flavor. That’s exactly what happened at INA, when we wanted to order a steak and the server didn’t just take my order, they brought the butcher’s board to me explaining each part and where is it coming from. Yes, at INA, you choose your cut tableside. When you order a 900g Australian T-Bone steak, you’re not here to nibble. You’re here to feast. And with the sides such as crispy onion rings, semi-dried tomatoes laced with oregano, and delicate curls of Tête de Moine cheese, this was more than just a steak. It was an experience. The T-bone landed on the table with a sizzle still echoing in the air. Charred to a deep bronze with beautifully defined grill marks, it came sliced just enough to showcase the rosy-pink center. At nearly a kilogram, this was a statement cut, half tenderloin, half sirloin, all flavor. You could smell the sear, the salt, the butter. It was on a different level.
Desserts
A silky, fire-kissed masterpiece, elegantly balanced with fresh berries and a drizzle of strawberry coulis that turned a classic cheesecake into something truly crave worthy. Fresh berries, bright and juicy, and a ribbon of strawberry coulis. The cheesecake itself was ultra creamy, rich with slight tang of the cheese. The tart on the other hand was minimalist and confident. A golden, deeply caramelized top, set into a crisp, buttery shell that looked like it could shatter with a tap. On the side, a single scoop of rosemary ice cream, fragrant, melting slowly into the plate. There were no extras, no crumbles, no flowers, no distractions. Just two components that looked simple for burnt honey tart.
INA isn’t just a restaurant, it’s a whole evening out. Come for the fire, stay for the flair. Click here to visit the official website. Click pictures below to see them in full screen view:
