O.MY Restaurant Melbourne – Farm to Table Dining

If Melbourne fine dining has a beating green heart, you’ll find it in Beaconsfield. O.MY isn’t just another regional restaurant trying to play city dress-ups; it’s the real deal. Brothers Blayne and Chayse Bertoncello have turned a former butcher’s shop into one of Victoria’s most talked-about dining rooms, powered by their own 2.5-acre farm in nearby Cardinia. Nearly everything you eat—veg, fruit, eggs, honey—comes from their soil. Seafood arrives via the Good Fish Project, meat and dairy via Gippsland’s small producers. What you get on the plate is a living, breathing conversation between farmer, chef, and season. One day it’s artichokes and beets pulled that morning, the next it’s pickled plums and dehydrated zucchini from six months ago. Minimal waste, maximum flavour, and a wine list curated by a Sommelier of the Year. It’s not just dinner, it’s O.MY.

Photo Credit: Image courtesy of O.MY Restaurant - Aerial view of O.MY Restaurant’s 2.5-acre farm in Cardinia, Victoria, showcasing nearly 400 garden beds, orchards, berry patches, and greenhouse structures that supply produce directly to the restaurant’s seasonal menus.

Location

70 Princes Hwy, Beaconsfield VIC 3807 (corner of Souter Street)
(03) 9769 9000 | info@omyrestaurant.com.au
Open Fri–Sun for lunch & dinner
Website: omyrestaurant.com.au

The BioHax Take

This is farm-to-table dining without the preachy TED Talk. O.MY is intimate (just 27 seats), obsessive about produce (400 garden beds, berry patches, 50 fruit trees, beehives), and refreshingly cheeky in its delivery. Blayne runs the kitchen, Chayse works the floor and pours the wine, and together they’ve created a restaurant that’s earned chef’s hats and cult-status without losing its dirt-under-the-fingernails soul.

What’s On Offer

Daily changing degustation menus (4 or 7 courses)
Snacks and housemade sourdough included in every menu
Award-winning wine list and non-alcoholic pairings crafted with farm produce
A Wine Room for groups of 6–8
Sustainability at its core: pickling, preserving, dehydrating for zero waste
Farm tours by proxy: every plate is a postcard from Cardinia

Signature Dishes & Experiences

Seven-Course Seasonal Menu – $245
With snacks, sourdough, and optional pairings ($145 alcoholic / $100 non-alcoholic).

Four-Course Seasonal Menu – $180
With snacks, sourdough, and optional pairings ($110 alcoholic / $75 non-alcoholic).

Farm Pairings
From plums turned into vinegar to zucchinis dehydrated into magic dust, the drinks pairings echo the kitchen’s farm obsession—juices, infusions, and teas that taste like seasons bottled.

The Wine
Sommelier of the Year Chayse Bertoncello curates Victorian standouts alongside global cult bottles.

Note: prices are subject to change, last updated 31 August 2025.

Photo Credit: Image courtesy of O.MY Restaurant - A selection of O.MY Restaurant’s seasonal dishes, including delicate fish with garden vegetables, onion and corn in broth, beetroot with edible flowers and pink sauce, and handmade fruit jellies — each plate showcasing the farm-to-table creativity of the Bertoncello brothers.

Terms & Conditions (The Fine Print)

Cancellations: Less than 48 hours’ notice = $180pp charge.
Duration: 2.5+ hours. One sitting per service.
Dietaries: Can be catered for with notice. Severe restrictions may limit the full experience.
Group Bookings: Max 8 people. One table of 8 per night.
Kids: Only if they eat the full tasting menu. No prams, no highchairs.
Gift Vouchers: Not offered. You can pre-pay a contribution to an existing booking.

Reservations

Book via O.MY Reservations
or call (03) 9769 9000.
Lunch: Fri–Sun from 12:00 pm
Dinner: Fri–Sun from 6:00 pm

Sustainability Snapshot

Minimal waste by design. Produce grown on their own farm. Meat, seafood, and dairy sourced from small Victorian suppliers. Preserves, ferments, and dehydrations extend the season and slash waste.

Ideal For

Conscious diners who want transparency with their food
Foodies chasing degustation without the stiff white-tablecloth energy
Date nights with a serious sustainability streak
Long weekend lunches with matching wines and garden produce
Anyone who believes flavour starts in the dirt

Frequently Asked Questions

Does O.MY use produce from its own farm?
Yes. Almost all vegetables, fruit, herbs, eggs, and honey come from O.MY’s 2.5-acre farm in Cardinia. Seasonal surplus is preserved, pickled, or dehydrated to ensure nothing goes to waste.

Is O.MY open for both lunch and dinner?
Yes. The restaurant is open Friday to Sunday for lunch from 12:00 pm and dinner from 6:00 pm. One seating per service ensures a relaxed dining experience.

Does O.MY offer takeaway or gift vouchers?
No. O.MY is strictly dine-in only and does not provide takeaway or vouchers. However, you can contribute to the bill for a confirmed booking by contacting the team directly.

Can I book O.MY online?
Yes. Reservations can be made online through the O.MY website. Credit card details are required to secure bookings, and cancellations within 48 hours incur a $180pp charge.

Does O.MY cater for vegetarian, vegan, or gluten-free diners?
Yes, with notice. While the menu isn’t designed as vegetarian or vegan, the team can accommodate these requests. Gluten-free and FODMAP diners are also welcome, though severe restrictions may limit the full experience.

What menus does O.MY offer?
Two seasonal tasting menus: a four-course ($180) and a seven-course ($245), both including snacks and sourdough. Beverage pairings are available, with alcoholic and non-alcoholic options.

How long does the O.MY experience take?
Allow a minimum of 2.5 hours. There is only one sitting per service to ensure guests can enjoy the full seasonal menu at a comfortable pace.

Does O.MY allow group bookings?
Yes. The maximum party size is eight guests, with only one table of eight per service. A larger table is available in the Wine Room by request.

Can children dine at O.MY?
Yes, but only if they are able to take part in the full seasonal tasting menu. There are no reductions in size or price, and the restaurant does not provide highchairs or space for prams.

Who runs O.MY?
Brothers Blayne (chef/farmer) and Chayse (sommelier/maître d’) Bertoncello founded O.MY in 2013. Together they’ve built a multi-award-winning, farm-driven restaurant that has become one of Victoria’s most celebrated dining experiences.