When Daniel Puskas was head chef at Oscillate Wildly, we would book 3 months in advance and dined there a number of times. When Daniel moved to Sepia we stopped going. What a mistake. Oscillate wildly is now under head chef Karl Firla and his brother Mark. We dined there tonight and what a great experience. Karl - ex Marque and Est and his brother Mark from the UK - deliver a stunning 8 course degustation menu. The restaurant is still small and personal, quiet with a focus on the stunning food and wine and perfect service where nothing is too hard and they are flexible to customers needs. Great restaurant and definitely one to add to your must go to places.

 

Tuna, nitrogen freeze dried grapefruit, yuzu foam and cucumber with vietnamese corriander

Scallops, foie gras and picada with a great garlic flavour and crunchy bread crumbs, hazelnut and young celery leaves

Ravioli with morels, turtle beans, buckwheat and mushroom foam and more morels

Leather jacket fish with fennel and pistachios

Rabbit, carrots, farro and lavender

Quail breast, confit leg and onions

Smoked yogurt mousse, sticky black rice, green tea jelly, young coconut, crispy rice and mango

Fourless chocolate cake, myer lemon, pedro ximenez and coopers foam

Petit fours of pear jelly and vanilla marshmallow with wattle seeds