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Karl Firla

The Riverbank Palais
Long Lunch Series

Past Event
  • About

    Enjoy the best local tastes with our long lunch series on The Riverbank Palais, featuring the chefs who shaped our culinary destiny. For the full line-up, click here.

    Raised in the Barossa Valley as the son of a chef, Karl Firla’s career path was made present to him at a young age. After completing his apprenticeship at Cibo Ristorante in North Adelaide, Firla worked with celebrated chef Le Tu Thai at the Bridgewater Mill Restaurant, pioneering a style of refined fusion of Asian ingredients with French techniques. In 2004 he became Senior Pastry Chef of Sydney’s Marque Restaurant, later refining his culinary skills as sous chef under Peter Doyle at est. Restaurant. In 2009 Firla was appointed Head Chef of Oscillate Wildly in Sydney, taking over as owner in 2011.

    With a culinary style often described as playful, quirky and bold, Firla’s Long Lunch menu will showcase the challenging flavour experimentation and adventurous ingredient combinations for which he has become famous.

    “I was fortunate enough to come into the industry at a time where there was a dramatic change taking place in the Australian food identity, and worked with and for industry leaders at the forefront of that change. That definitely planted the seed of experimentation into my cuisine, which has stuck with me. Having the freedom to experiment with flavour profiles that may have seemed (and still sometimes seem) unusual and challenging is something that I have taken from those times, and something that you will see in my Long Lunch menu,” – Karl Firla


    Riverbank Penfolds
  • Credits

    Palais Food Curator Gill Minervini
    Palais Food Consultant Duncan Welgemoed
    Head Chef Luke Burgess
    Long Lunches Featured Chefs Cath Kerry, Mark Best, Christine Manfield, Michael Ryan, Cheong Liew and Karl Firla

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