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.

O.MY Farm08


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.



Watch Head Chef, Blayne Bertoncello, on ABC’s Gardening Australia
talking about the work involved on the farm,
planning and growing all the produce for the restaurant
with a major focus on sustainability and zero waste.
Click to View – Series 29, Episode 29 Commences @ 13.15 mins