Oscillate Wildly
Modern Australian
Oscillate Wildly

Concision could be said to be a theme at Oscillate Wildly. Sure, the name (taken from a Smiths song) is exuberant, there's generosity in the bespoke service and the meal itself is taken over several courses in a leisurely manner, but the crisply monochrome terrace space is small, the wine list is tight and the plates themselves are composed with meticulous care. There's nothing extraneous in a bowl of shiitakes and scallops, the hot, rich broth of fermented mushrooms and black garlic poured at the table poaching the shellfish to a bare opacity, the merest scattering of buckwheat bringing texture. Shavings of frozen foie gras, meanwhile, melt into cauliflower and crunchy fried grains of Job's tears in a microcosm of carefully balanced flavours and textures accented with maple syrup. Desserts are no less inventive; miso and sesame are the surprise trump cards in a clever play on white chocolate. A must for any passionate diner.

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Tasting menu $120

  • Feature:
  • BYO
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential

    BYO Tue
  • Chef:
  • Karl Firla



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