In 2019, Beaconsfield’s destination garden-to-plate restaurant O.My moved to bigger and better pastures – right next door to the original. The restaurant's chic 25-seat dining room is now complemented by an intimate wine bar called Ned's Lounge – a more casual space for snacks and cocktails with room for an additional 20 people.
Brothers Chayse and Blayne Bertoncello opened O.My in 2013, and have since won a swathe of awards for the restaurant’s sustainable philosophy and progressive food offering. 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.
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.
Ned’s Lounge, which is found in the building's front room, is a more relaxed affair. You’ll find a large communal bench and a row of lantern-lit perches along the front window. A menu of inventive bar bites, which might include dill pickle gherkins fried in sourdough culture; or in-house cured meats such as venison bresaola and Kangaroo jerky, also changes daily.
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. You’ll also find cocktails informed by farm-fresh produce and Victorian brews to pair with your elevated snack.