Sunday Herald Sun - Stellar - - Delicious 100 -

23 WOODS ST, BEA­CONS­FIELD 9769 9000 OMYRESTAUR­ANT.COM.AU An on­slaught of snacks, such as bar­be­cued war­ri­gal greens, a del­i­cate tomato tart and chicken cooked in sour­dough, are just some of a dozen tastes that be­gin – and de­fine – a meal at O.MY, Bea­cons­field’s no-waste bea­con.

The DIY ethos of broth­ers Blayne and Chayse Ber­ton­cello in­forms ev­ery part of the 25-seat eatery.

The ever-chang­ing menu, dic­tated by what’s grown in the gar­den and re­duc­ing food waste, could fea­ture Jerusalem ar­ti­chokes to start, a burnt pump­kin-skin ice cream to end and, in-be­tween, a field of herbs, per­haps sheep sor­rel, bor­age, pea and rocket flow­ers across steamed ha­puka, or wood sor­rel adding a green ap­ple bite to pork neck in broth.

Ex­tra­or­di­nary sour­dough is prob­a­bly the best in the state. It comes in many forms: straight out of the oven; in no-waste broth that comes up im­pos­si­bly clear af­ter a three-day process; refer­mented un­til it be­comes sour­dough vine­gar; and trans­formed into a sour­dough pud­ding served over pre­served fruit. ■ Must-eat dish All the snacks ■ Cui­sine Con­tem­po­rary ■ Chef Blayne Ber­ton­cello ■ Price $$$ ■ Book­ings Yes ■ Open Lunch Sat-sun; din­ner Wed-sat ■ In­sta­gram @omyrestaur­ant

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