The Sydney trio behind the Italian-ish restaurant are back from a two-week research trip to their culinary motherland. And now a long Sunday lunch is on the menu.
There’s 800 kilometres separating head chefs Clinton McIver and Joel Bickford, but that hasn’t stopped them from developing an eight-course dégustation together.
The neighbourhood restaurant has been an incubator for emerging chef talent over the years. Chef-owner Karl Firla is calling time, but says this is not the end of the Oscillate Wildly brand.
