O.MY is the story of the Bertoncello brothers who, with very limited resources, set about realising their dream to open a restaurant in their local area.
The brothers located the perfect place in Beaconsfield, once a humble butcher’s shop, at 23 Woods Street and after a lot of hard work transformed it into a 25-seat restaurant which they opened in 2013
In 2019 O.MY embarked upon a new chapter in a new venue … next door at 19-21 Woods Street, originally the Beaconsfield Post Office that opened in 1878.
In stage one, the addition of a bar came to fruition and O.MY Bar opened its doors at the new location on 2 May 2019 with the restaurant following soon after, re-opening on 20 June 2019.
Head chef and owner, Blayne Bertoncello, inspired by what is currently available in their garden, masterfully crafts his dishes around the fresh, seasonal produce proudly grown by the team at a nearby farm.
Since its opening back in 2013, the now hugely popular two-hatted restaurant is a destination for diners, from near and far, to visit O.MY for an exceptional dining experience.
At O.MY our food philosophy comes from respect for the earth, for what we grow and our commitment to sustainability and minimal waste. We are passionate about growing and using fresh, seasonal produce and sourcing other ingredients required by the restaurant from local suppliers. Pickling, preserving and dehydrating excess fruit, vegetables, flowers and much more also ensure we have minimal waste.
We have established a large garden at a nearby farm to grow the produce for the restaurant and are passionate and dedicated to quality in our garden as well as our restaurant.
Farming has been on both sides of our family for several generations. We see farming as a beautiful challenge. It pushes us and makes us think differently. We need to plan six months to a year in advance to harvest enough for our restaurant.
The farm is located in Cardinia and is owned by a great friend of O.MY. Over the years on the 2.5 acre growing area, we have set up nearly 400 garden beds, an orchard of 50 fruit trees, a berry patch, beehives and many other perennials we use on the menu.
Working so close to nature and the seasons has inspired everyone at O.MY to create the best that we have available at any given time.
Two Hat Award – Good Food Guide 2018, 2019 & 2020
One Hat Award – Good Food Guide 2016 & 2017
Member – Truth, Love & Clean Cutlery 2018
The Weekend Australian – 2019 Hot 50 Restaurant
Sunday Herald Sun, Delicious.100 – Top 100 Restaurants
2019 – Ranked No. 11
2018 – Ranked No. 15
2017 – Ranked No. 20
2016 – Ranked 20, Ranked 19, People’s Choice
Savour, Australia Restaurant & Catering, Hostplus – Awards for Excellence Vic & Tasmania
Winner 2017 National Contemporary Australian Restaurant – Informal
National Winner 2016 Contemporary Australian Restaurant – Informal
Victoria – Winner Restaurant of the Year 2016
Winner – Restaurant of the Year 2015
2016 Casey Cardinia Business Awards – Winner Hospitality Award
Head Chef, Blayne Bertoncello – Finalist Young Chef of the Year – The Age Good Food 2016
LUNCH | Saturday & Sunday from 12:00 pm
DINNER | Thursday & Friday from 6:00 pm
DINNER | Saturday & Sunday from 6:30 pm
Due to the size of our restaurant, we can only accommodate one larger table of 7 or more guests per service.
Please advise when booking if there are any dietary requirements.
We don’t offer any reduction in either menu or portion size for children and we are unable to accommodate prams or pushers due to the size of our restaurant.
We do not offer gift vouchers for purchase.
If you would like to contribute towards the final bill for a confirmed reservation,
please contact us at email@example.com for a payment form.