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Iniala presents its new culinary concepts with the moving of its restaurant to Thalang where chef Sandro Aguilera showcases his culinary vision of modern Mediterranean cuisine.
Rating : 14/20
Chef Aguilera spent months travelling in South America where he explored various cuisines. He became excited about the culinary flavours of Peru, home to ceviche. At Iniala he has created seven ceviche options using fresh local ingredients including tuna, chilli, coriander, spring onion, turnip, avocado and corn, all blended into tasty small bites. There are a variety of piquant vegetarian salads such as grilled Moroccan halloumi cheese mixed with avocado, bulgur, tomato argula and mint. Also of interest is empedraro salad with black quinoa, white beans, capsicum, tomato and quail egg. The main menu is divided between the land and sea. Octopus Galician-style with potato and tasty chimichurri sauce is a great new taste, as is the surprising Challens duck breast, a pedigree French bird, served with corn and apple-stuffed ravioli. Grilled chicken is offered with four different sauces and there is an inviting dessert menu.
Rating : 32/40
Iniala is a neighbourhood eatery with a carefully chosen variety of 20 wines, some offered by the glass, picked to match the tastes of the culinary creations.
Rating : 14/20
Rating : 16/20