PROFILE BY BEST RESTAURANTS
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.