The distinctive style of immensely talented Chef Karl Firla, who champions sustainability, continues to evolve and impress on the plate at Oscillate Wildly.
The minimalist interior of the small yet stylish space provides the perfect canvas for the inspired creativity that unfolds on the plate, with the polished service experience that surrounds it both professional and unobtrusive.
It would be totally remiss not to acknowledge the technique that underpins the produce-driven seasonal menu. The velvety sliced avocado, with bergamot and finger limes, is an innovative and nuanced combination. The exquisite presentation and sublime textures of the simply titled ‘carrot and eggs’ is something to behold, while the oyster cream with apple, chive and turnip is astutely balanced. The primary seafood component of the degustation uses scampi, lobster and Murray cod to great effect over two courses, with both beautifully balanced and thoughtfully composed. The wagyu beef, cooked over coals and served with capsicum and corn, is flawless.
PSST! The private dining room seats up to 16 people, which makes it a perfect choice for an intimate function or event.