Review - Oscillate Wildly - Newtown

We were a party of 3 the night we went to Oscillate Wildly. We were really impressed by the professionalism of the wait staff – small and weird thing to get excited by but I loved that they took and hung my winter coat and took my small travel bag. Having come from a work interstate day trip, it was nice to not sit swamped with jackets and bags. 2 of us ordered the standard degustation menu and A had the upgraded truffle menu. We forego the matching wines to get a bottle as we had driving to factor in. The wait staff were flawless with their wine knowledge and pronunciation – the perfect wine was selected.

What’s great is there are also little surprises here and there in terms of nibbles and how they present a hand towel (spoiler alert!!!). They literally have thought of everything.

My only complaints were: we had to go outside through the cold to an outback ‘dunny’ which was so strange that the restaurant is so chic yet the toilet is so classless. Also, the second last course was served at midnight - we left really late after I was ready to crash.  

Here’s some of the menu we had:

Foie Gras, Scallop, Hazelnut.

Amazing I have never has fois gras so light.

OMG I can’t remember what the second dish was!!!

Beetroot in a horseradish leaf

I really shouldn’t pretend I know what I’m talking about here as I’m good with food but what Oscillate Wildly creates and presents out of this world ... but I found going from the warmth of the previous dish to this very cold dish almost the wrong way round. Also being winter ... it was colder than what made sense to me. But I’ll shut up as I have no right to speak when I couldn’t do even one of Oscillate Wildly’s dishes.

Blue Eye, Pea, Hops

This was cooked to perfection – slight crisp to the skin but moist juicy fish and the peas were so flavoursome.

The Duck

Usually I don’t like duck breast when it hasn’t been slow cooked but this was great.

Scallops

Again, amazing – one of the most beautifully merchandised dishes ive ever seen

Dessert with Grapefruit and Puréed Celery

What a great combo of taste and textures!

Pandan, Rye, Milk Jam

While I appreciate the genius of the milk jam sitting in the burnt milk crust – I am not too keen on diary so I didn’t really touch mine. I tasted it but it didn’t work for me. I didn't really eat this one.