O.My

O.My is a degustation restaurant on the Old Princes Highway, in a suburb on the southeastern edge of Melbourne. It grows most of what it cooks on its own farm.

The Bertoncello brothers opened it in 2013 as a small bistro with an à la carte menu, a little garden behind it and produce from nearby markets. Blayne Bertoncello, who started in kitchens as a teenager, was head chef from the first day, and his brother Chayse runs the floor and the wine. A wine bar and bottle shop, Bertoncello Wine Merchants, sits at the front of the building and sells the bottles poured in the restaurant.

The family farm in nearby Cardinia supplies the fruit, vegetables, eggs and honey. Beside its rows of beds there are beehives, a berry patch and an orchard of 50 fruit trees, and every member of the staff works there to learn the produce. Meat and dairy come from small farms in Gippsland, and fish arrives through the Good Fish Project from Corner Inlet. Whatever the kitchen cannot use at once is pickled or fermented for later courses.

Each Monday the team plans dishes around the harvest, and the set menu changes daily. One pumpkin course uses the whole vegetable, from the seeds and core to the skin, and a Jerusalem artichoke course layers its different parts. Dry-aged duck has come with mushrooms, green tomato and celeriac, and a ragout uses whole cuts of Berwick beef, the neck among them. Steamed garfish has been served in a broth of leek and lemon, and dessert has included cubes of beetroot and rhubarb jelly beside milk caramel. Time Out Melbourne named O.My its Restaurant of the Year in 2023, the year the restaurant turned ten.