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