O.My is a destination garden-to-plate restaurant in Beaconsfield, a 45-minute drive from Melbourne’s CBD. Brothers Chayse and Blayne Bertoncello opened it in 2013, and have since won a swathe of awards for the restaurant’s sustainable philosophy and progressive food offering.
The restaurant’s chic 27-seat dining room is fronted by an intimate wine bar and bottle shop called Bertoncello Wine Merchants – a more casual spot to have a drink and buy the specialty wine that’s served in O.My, with room for an additional 15 people.
At O.My, Chayse works as sommelier and handles the front of house, while head chef Blayne is in charge of the kitchen and the restaurant’s two-acre farm in nearby Cardinia – which supplies all the fruit, vegetables, eggs and honey for the restaurant.
If you were to visit the Bertoncello’s farm, you’d find more than 350 growing beds, an orchard of 50 fruit trees, a berry patch and beehive – all of which inform the restaurant’s minimal-waste degustation menu.
The offering changes daily, and ranges between 12 to 25 surprising dishes that hinge on seasonality. Past highlights include a zero-waste pumpkin dish that uses the entire vegetable (core, flesh, seeds, skins and all) and a Jerusalem artichoke dish that layers different parts and textures from the vegetable. Also, dry-aged duck served with mushrooms, green tomato and celeriac.
A wine list centred on drops from Victorian producers sees bottles from Gippsland and the Yarra Valley side-by-side with some outstanding international labels.
