In 2019, Beaconsfield’s destination garden-to-plate restaurant O.My moved to bigger and better pastures – right next door. Like the original, the new diner seats around 25, but there’s also an intimate wine bar with room for 20 people, that's stocked with local drops and booze-friendly snacks.
Brothers Chayse and Blayne Bertoncello opened O.My in 2013, and have since won a swathe of awards and recognition 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 farm.
The wine bar lives in the front room of the old post office, with communal bench seating and spots looking out the front window. The atmosphere is intimate and relaxed. The dining room is at the back, it’s light-filled and spacious, with large circular tables.
Expect inventive dishes like 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. The bar menu features meats cured in-house, such as venison bresaola and kangaroo jerky.
Wine comes from Gippsland and the Yarra Valley, and there are international bottles from a few selected small producers.