Oscillate Wildly
Modern Australian
Oscillate Wildly

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.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Two glasses
  • Price:
  • Dégustation $135

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

    BYO Tue
  • Chef:
  • Karl Firla


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