There’s a hint of Alice in Wonderland about Oscillate Wildly: the narrow dining room, the black-and-white tiled floor, the sense of falling down an inner-west rabbit hole and meeting brilliant minds – from kitchen talent to front of house – along the way. Karl Firla’s dégustations are pure imagination. Creamy avocado with bergamot dressing is thinly sliced, forming a tunnel guarding precious jewels of finger lime. “Carrot and eggs” doesn’t sound so adventurous, but at Oscillate, the playful layering of white-carrot mash with trout roe and marigold is an unforgettable trip. Murray cod bathed in a frothy ginger, coconut and sweet vermouth broth begins the segue to dessert: shavings of singed pineapple with the extra zip of lemon verbena ice-cream and a flash of chewy meringue, followed by a bowl of unadulterated black grapes. Curiouser and curiouser.
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
