23 Woods St, Beaconsfield 9769 9000
House-made bread with cultured butter
Fabulously soft bread, and the cultured butter was absolutely delicious as it had a noticeably fresh, tangy and of course buttery flavour
Pastrami cured salmon in pork broth with radish and watercress
Fresh salmon, fantastic pork broth
2.5 hour roasted cauliflower, leek, red wine gel, fresh grapes
Cauliflower is one of my least favourite vegetables but this dish was seriously amazing.
Homegrown leaves, King Prawns, King Prawn powder
The King Prawn powder was rather salty and overpowering so only a tiny bit was needed and the rest just got pushed to the side
Dehydrated and powdered mushrooms, dehydrated jerusalem artichoke
Pork, dehydrated carrot, parsnip puree, oats, jam
= Not bad
Honeycomb, caramel, Italian merigue, crème fraîche, sticky date
= Not bad
Buttermilk gel, buttermilk foam, coffee gel, honeycomb, chocolate mousse tart, chocolate sorbet, sweet potato gel, dehydrated sweet potato, fresh grape
An odd assortment of items that tasted fine on their own but not so fine once they were combined together
= Not bad
Three brothers (Tyson, Blayne and Chayse Bertoncello) own and run this family business, and it is a business that they should definitely be proud of. The food here was innovating (we noticed that the chef had a fondness for food that was dehydrated, in powder form and in gel form) and was genuinely fresh. The menu here constantly changes according to produce that is in season and the produce that they use is locally grown. They even use herbs and vegetables that they grow organically themselves! After our meal one of the Bertoncello brothers (not sure which) enthusiastically showed us the beautiful garden that they have out the back. He informed us that this was one of many gardens that they owned and that the plan is to get a beehive and possibly some chickens (for fresh eggs) some time in the future. He also mentioned that during the warmer seasons they have a few tables available in the garden so that diners are able to enjoy their meal amongst the greenery.
Throughout the night service was fantastic however the ambience was somewhat dark and moody. The intimate dining area (which seats no more than 30 people) was predominately black, and the artwork here can best be described as eccentric (particularly this one painting of a pig that had bright red blood seeping from its gouged eye). Note that O.My also have a private dining room at the back that can seat 10 or so people, and that they are closed on Mondays and Tuesdays.