No room to – Oscillate Wildly

Wanting something to do after travels in Singapore and regional NSW the Foodie Mookie crew book in at the last minute for a meal at Oscillate Wildly. Having heard good things about this restaurant, and read a recent article perused on a flight back to Sydney has reminded it is on Mookie’s list of places to try. Unfortunately parking is no easy feat in and around the location, so Mookie is left to find a park while the crew rush to the restaurant to ensure the table isn’t given away. Mookie enters looking a little flustered but quickly settles into perusing the drinks list.

Karl Firla is an under recognised talent in the fine dining scene. Born to a chef father in the Barossa Valley, Firla cut his teeth at Cibo Ristoronte and Bridgewater Mill. He then progressed on to Marque and Est. (see review here) in Sydney. Firla took the head chefs role at Oscillate Wildly in 2009 and became the owner in 2011.

The space is small and tight and dimly light – even with the darkness it feels cramped. The waiter seems put out that we have arrived or maybe its just be a tough night – whichever it is we don’t feel welcome. The nibbles arrive and things are immediately looking up 🙂 especially when the sugarcane is served with a strong gin infusion. On a cold night despite the ice in the glass the warmth of the gin is most welcome. The food is an eclectic mix, the mushroom is sumptuous and the fish is the highlight after the starters and desserts. Mookie jokes about the meringue on one looking a smashed version of Bennelong’s (see review here) signature opera house pavlova.

Oscillate Wildly was a nice diversion and it was astounding that we could get a table on the day of dining, but the space a little too cosy and the staff did not come across as warm. The facilities were like stepping back in time (the unisex loo being out the back yard). The food here towers alone and the restaurant is worth a visit simply for that. It can be considered a miracle that Firla can produce such a high level of cuisine in such a tiny kitchen space. A solid performance in the food department.