The story
O.MY Restaurant Beaconsfield anchors its modern Australian kitchen to a single principle: daily changing menus built around what the soil yields. Brothers Blayne and Chayse Bertoncello rebuilt the venue in 2013 after a devastating fire, establishing a farm-first model that continues today. Blayne serves as head chef while managing the property, and Chayse directs service and wine pairings. Weather and harvest cycles dictate every recipe rather than fixed schedules.
The seven course tasting menu arrives alongside house baked snacks and warm sourdough, reflecting a commitment to slow fermentation and hyper seasonal sourcing typical of modern Australian cuisine. Fresh vegetables, eggs, and honey come straight from the brothers’ local farm, while Gippsland producers supply the meat and dairy. Corner Inlet Fisheries provides the seafood through a dedicated sustainability partnership. A shorter four course option allows diners to sample the same ingredients without a lengthy commitment.
Service here trades rigid formality for straightforward hospitality supported by relaxed conversation and attentive pacing. Chayse guides guests through drink pairings that highlight natural wines and regional selections suited to the shifting plates. The venue earned a score of seventeen out of twenty from the Australian Good Food Guide for its ever changing seasonal menu. Decade-long acclaim proves the kitchen prioritizes ingredient integrity over fleeting trends.
Recognition
Ambience
Location