Dinner Tue-Sat 6pm-10pm
Behind the pubs, graffiti and vegan pizza joints in Newtown sits Oscillate Wildly. Its understated décor, white tablecloths and French-accented waitstaff are a stark contrast to the world outside its doors, but it's not pretentious. Service is refined yet friendly and dishes are complex without being gratuitous - and they impress from the get-go. The eight courses are preceded by a fun trio of snacks: gin-soaked sugarcane, baby cos with Caesar-salad emulsion and puffed pork skin with sumac and rosella. Frozen foie gras melting onto a bed of cauliflower purée and grains of Job's tears is a skilful merging of flavours and textures. The wine list travels from Austria to Georgia, to big-name Burgundy and niche Adelaide Hills labels - and helpful sommeliers will explain anything unfamiliar. Karl Firla knows how to wind up proceedings with flair - dessert is a light liquorice sponge topped with a quenelle of coconut and malt sorbet. We'll be back.