Tag Archives: degustation

Wildly oscillating to 28

As cold as winter is, there’s always one day to look forward to and that’s my birthday. Each year that means getting surprised and spoilt for a nice dinner with the girlfriend. The restaurant of choice this year was a small joint in Newtown called Oscillate Wildly, and to be honest I don’t think I’ve heard of it (then again, I don’t think I know many restaurants).

Not knowing what to expect, I didn’t even realise there was a small restaurant next to Black Star Pastry, and small it is, with only enough seats for about 20 guests. Taste-wise I could probably best describe it as Modern Australian with some Jap/Asian influence.

To get started was some pork crackling. Super crispy and airy like a chip but

Strangely enough, I really love it when there’s great bread and butter at restaurants. It’s important to be warm and crunchy on the outside and this bun sure delivered. No butter this time but something better, pork fat and what I think was some sort of pate. Delicious! We made a huge mess of the table as well. Apparently it’s only available during winter.

Last appetiser before the real meal started was a gin and tonic, in sugar cane form, it was quite fun biting into the cold fibrous cane to bring out the flavour.

First real dish was avocado, ponzu and fingerlime. This one blew my mind with its simplicity yet it just seemed to work really well. The acidity and sourness from the ponzu and fingerlime just kind of melted with the avocado.

Next up was peas, parmesan and lovage. Interesting dish with the sauce a really nice deep shade of green. There were some balls that exploded with flavour and really rounded off the peas and slight bitterness of the lovage and delicate parmesan. Really airy and subtle with the parmesan flavours being quite light.

Foie, cauliflower and maple would be the next dish. There was a nice crunch from what looks like popcorn which contrasts the smooth cauliflower puree, the shavings at the top give it a bit of resistance. Flavour-wise, lots of umami with enough maple to bring our the savoury flavours.

Next dish was basically just mushroom shitake sliced up, bits of enoki in a really dark broth. Really flavoursome and the mushrooms still retained their texture without tasting raw.

Going to something more substantial was simply fish and chips and that was really it to the dish. The fish was cooked really well but simply salted to retain the whiting’s flavour. The chips however were something spectacular, they were wafer thin strips and almost like a potato chip yet still had heaps of potato flavour.

My eyes lit up for the next dish as the waiter mentioned 9+ marbling wagyu beef. More enoki and a really nice black vinegar glaze which went really well with the perfectly cooked beef. The fat had rendered completely and just packed the meat full of flavour.

Desserts were now about to come. The first was chestnuts and vanilla ice cream. Really simple dish and I really liked how the shaved chestnuts gave bite to the dish and subdued the flavours a bit, kind of makes you savour it a bit more.

The last dessert had me a bit worried to be honest, liquorice, coconut and malt, not usually flavours I enjoy but it ended up being one of my favourites of the night. Super soft sponge cake with enough of a liquorice taste but minus the bitterness. The coconut ice cream was rather light and just finished it nicely. If it were up to me, it’d be something I could eat bowls of all day.

Kaz’s dessert was well plated which is always nice given her giant list of allergies. Beetroot, rhubarb and raspberry.

Some petit fours and a candle to finish the night, the jelly cubes were a nice way to wrap up the meal. We did get the matching wines to share and I think they’ve done a really good job to match the wine with the food. I won’t go into the detail, but I found it to be complementary both ways.

One thing that we noticed towards the end was the candle holder, felt a bit game of thrones-esque.

A very enjoyable dinner and I’d totally recommend this place. The dishes were all very well balanced, the flavours seemed to just subtly mix together and felt like they were carefully chosen but also very restrained; one way of putting it is it requires you be patient and seek out the flavours a bit.Thanks again for the lovely dinner and night out, I love how you always try to find a place that’ll surprise me. As with any other restaurant choice, it was perfect.

Back to blogging & Momofuku Seibo

As you can probably see, this blog’s been neglected for quite a while. To my surprise, there’s actually a few draft posts that I never got round to posting up, I know the girlfriend’s been anticipating a particular post about a particular restaurant, but ironically, the post below isn’t it! The post below was written over 2 and half years ago.


I guess when you’ve been with someone for 6 months it’s a mile stone and you’re supposed to celebrate it together by doing something nice. For this anniversary we would be going to the much-hyped and hard-to-book Momofuku Seibo in The Star. Blink and you’ll miss the place (like we did), the door completely blends in with the surrounding and the only mark which identifies the restaurant is their peach logo.

It’s a mirror finish so naturally you use it like a mirror.

_DSC3632The interior of the restaurant was a lot more casual than I had expected, as you walk in, the walk-in bar is to your left. If you’re keen to give some of the menu items a try, the bar is available for a 3 people and no bookings are taken/required.

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The setting is simple and feels rather relaxed, no fancy white table cloths, myriad of cutlery or fancily dressed staff, just a big open kitchen in the middle surrounded with more bar styled seating. Great to be able to see the chefs work their magic.

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Food here is a 13 course degustation and doesn’t take long to come out after your arrive. There’s no menu on the tables so all the plates that come out are a surprise. The first looked a little like a cigar or a spring roll, it was smoked eel wrapped in some sort of pastry. It had a really nice smooth creamy kinda texture on the inside and the superb crunch on the outside complimented by a lovely sweetness from the apple jam.
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The next was a little steamed bun with pork with a cute bottle of sriracha chilli sauce, I was very surprised to see sirarcha sauce in a high end restaurant but it just shows how good it is and how well it can go with food. The bun was amazingly soft, almost like eating a cloud and the pork was so succulent and juicy; it just melts in your mouth.

_DSC3641The next dish was potato with roe and parson’s nose (not sure what this is exactly) and it was strangely delicious, they were the best potatoes I’ve ever had, the way it was cooked gave it an amazing texture, a little elastic/resistance, super soft but not mushy at all. The roe gives most of the flavour and is well balanced by the creamy sauce.

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Mud crab with chickpea and amaranth is served next, while it looks rather simple in presentation, it’s got a great amount of flavour. The crab is nice soft yet firm enough to break up on contact. The amaranth adds a great crunchy texture which is finished by the buttery  sauce.
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I found the rose sake that it was served with to be very interesting, the initial taste was a bit strong, but the flavours subdue and it becomes a smooth and sweet flavour.
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A bowl of beef and radish makes it way out and looks lovely, we’re told to mix well and that’s when a black bean sauce encompasses the whole bowl, it looked kinda like squid ink. While it was no longer the pristine and lovely white dish it was before, flavour wise it was fantastic. Small bits of lightly cooked wagyu beef were tossed in however I think they could have had a little more.

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A plate of cauliflower and smoked egg yolk sprinkles was served next with a glass or orange wine. Never heard of orange wine before so it was interesting to try, personally found its consistency to be more like a white, but with deeper smokey flavours. I quite liked this dish as well as the slight saltiness of the fried egg yolk sprinkles meshed beautifully with the sweetness and creaminess of the cauliflower.
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Just when I had enough of vegies, some  meat came out, this time some lamb served with asparagus. It was a very strange dish, not quite what I was expecting, the lamb didn’t feel like lamb at all, more like chicken, the meat had a very soft texture (different from what it’s normally when grilled like say, medium rare).

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The next was marron which is kind of like a lobster from Western Australia. The meat had a firm springy texture while still remaining rather soft, the sauce was a little sweet with a bit of tang to create a dance on your tongue, very yum.

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This dish is their signature, it’s a lamb chop and as it came out, you can see how juicy and delicious it’ll be. Plenty of fat on the outside for a flavoursome meat, but it’s cooked a medium rare the whole way through, perfectly pink!
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You can see the lovely layer of fat which has been given a lovely golden shell. I thought it was pretty amazing and it was a high quality piece of meat.

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The sweeter stuff came next with this curd with mint and blackcurrant. The curd here was amazingly smooth and blending the sauces would give a subtle sweetness which was lovely, some sort of crispy sprinkle was a great, added another dimension with the crunch breaking up the smoothness of the curd..

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The next would be a very simple gelato dish with the addition of muntries. The gelato was amazingly smooth while the little muntries  mixed the texture up a little while a slight sourness from the berries offset the sweetness of the gelato.

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The next dish was pear and jerusalem artichoke with sunflower seeds and the simple addition of sunflower petals to add a sprig of colour to the dish.
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The final dish that came out was the biggest surprise, after we’ve had all our sweets, we get more meat! It was a lovely serving of delicately cooked pork, almost like a pulled pork. Very tender and hand torn for consumption without utensils. The sauce was sweet with a deep flavour, kind of a like a glaze and was just superb.

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As the night comes to a close, the restaurant provides you with a couple of momentos so you can remember your experience. Some kim chi, a lovely little card and so that you realise what you ate, the menu. It was a lovely experience and definitely not cheap at $185 a head but based on the variety of food that came out and the environment, I felt it was rather worth it. I know a lot of people aren’t the biggest fan, girlfriend included, but I feel like the food here is more humble and not such an abstract experience; I love the idea of each dish being a surprise.

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