Newtown’s Oscillate Wildly will hold its final service this Saturday after 15 years of dining

Newtown’s Oscillate Wildly will hold its final service this Saturday after 15 years of service, and chef Karl Firla has plans for the future.

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Fine-dining establishment Oscillate Wildly will officially close their doors on Saturday after 15 years of service.

Owner and head chef Karl Firla helped pioneer fine dining, degustations and regular menu changes in Sydney, so much so that Oscillate Wildly was one of the first, if not the first, to embrace the divisive grain quinoa.

Dishes from 2007 at Oscillate Wildly could easily fit on a menu today. (Photo Erin Byrne)

Another image from 2007 – proof the restaurant was far ahead of its time. (Photo by Phil Rogers)

It was 2006 and nobody knew what the heck quinoa was (and pronounced it ‘kwin-owa’), but OW had it on the menu.

Firla oscillated into head chef status in 2008 and into ownership in 2011 saying the experience was amazing, and he enjoyed every day of it.

Cassis paper from Oscillate Wildly in 2013.

Kingfish, Butter and Rice cracker from 2013.

“It was a phenomenal challenge and one I owe forever thanks to each and every person that helped me to continue to build and refine my belief in the experience we give today when you dine with us,” he said.

But the question on everyone’s lips, what’s next? “Nothing directly after,” he said. “A break with family help a friend, Pasi Petänen, with his opening before the end of this year — I owe him a few favours.

Beetroot, Rhubarb and Rosella dessert.

“And then I have a few things that I’ve been working on for the future — but none confirmed as of yet.”

The restaurant has been fully booked since Firla announced the closure in June, but the last service on Saturday will comprise of friends and family farewelling the Newtown icon, and some past staff even volunteering to work for the night.