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Oscillate Wildly

275 Australia Street
Newtown NSW 2042
Tel : +61 2 9517 4700
License: Fully Licensed (no BYO)
Price Range: $$$
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Awarded One Chef Hat - The SMH Good Food Guide 2007-2014
Tucked away from the bustle of Newtown is Oscillate Wildly, whose cult following has been unsuccessful in keeping the restaurant’s eight-course modern European dégustation menu a secret. Terry Durack calls this a 'date' restaurant for its cosy, unpretentious setting and small tables, which allow you to sit close to your beloved.

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Chefs Dan Puskas and James Parry awarded The Josephine Pignolet Best Young Chef title, 2006 and 2009 respectively.

Tucked away behind the limelight of King Street is Oscillate Wildly whose cult following has unsuccessfully kept it the secret they’d like it to be. Awarded a Chef’s Hat by The Sydney Morning Herald and praised by Gourmet Traveller, its vibrancy has become sought after by Newtown diners and Sydneysiders who are after some fine-dining food, minus the ego. Executive chef Karl Firla, having previously worked at Est., Marque and Bridgewater Mill, expresses his deliciously innovative ideas through the eight-course dégustation menu. The Parisian décor is highlighted by olive and black swirls of the whimsical fabric that lines one wall and contrasts with the sharp lines of the black and white tiles.

The dégustation menu prevents any feelings of food-envy and encourages diners to try things differently. On this Wednesday evening the tiny room is a mix of couples and small groups who toast a special occasion or even just the end of the working day. Tonight the menu features kingfish which gently falls apart with the tastes of cucumber and soy, and finishes with a bite from the Tasmanian wasabi leaves. A few courses on, the Murray cod harmonises with roast potato consommé and chunks of Jerusalem artichokes, then proceeded by a dish of handmade buckwheat ravioli which has absorbed the morel flavours and ribboned with turtle beans. Each dish leads effortlessly onto the next as the duck is complemented with the earthy eggplant and a vibrant spark from the beetroot. The tastes of the meal are accentuated by sommelier Jeremy Croft’s choice of a Spanish 2005 Beronia Reserve Rioja. The night ends with the sweet nothings of pineapple served fresh, caramelised and powdered beside liquorice ice cream and with a glass of Tasmania’s 2008 Frogmore Creek Iced Riesling. With just 28 seats, Oscillate Wildly is typically booked out up to two months in advance, but persistent punters can put their names on the waiting list in case of cancellations.

Edwina Storie
de Groots Best Restaurants of Australia
Restaurant's Awards | de Groots Best Restaurants of Australia
 One Chef Hat
The Sydney Morning Herald Good Food Guide 2007-2013

 The Josephine Pignolet Best Young Chef: James Parry
The Sydney Morning Herald Good Food Guide 2009

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- Readers' Reviews
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Oscillate Wildly - User Reviews


Exceptional food and great staff however prices are it appears GST exclusive however you are not told this until it is time to pay. At the end of the night you are given a bill with an extra 10% on top of the already high prices. This for me ruined the  18/09/2012

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