Under the leadership of exceptionally talented chef, Blayne Bertoncello, the team at O.MY continue to smash it with innovation, depth, diversity and flavours of their food. Passionate about seasonal, fresh produce, the team grow and harvest most of the fare that appears on your plate. Another memorable dining experience matched with a fantastic wine selection from accomplished sommelier, Chayse Bertoncello. Also, as you would expect, friendly, knowledgable service.
30 April 16
Concentrated Pork Stock, Complimenting Leaf Bouquet
Payton & Jones Chardonnay, Yarra Valley VIC
2 hour Egg, Shaved Chestnut & Purée
Bernard Bouquet Vouvray, France
Venison Tortellini, Pumpkin Honey, Thyme
Charred Beetroot, Thyme, Pickled Plum Purée
Loibner Grüner Veltliner
Tomatos Cooked in Concentrated Squid Stock, Olive Oil, Marigold Petals, Baby Sun Rose Leaf
Pot Roasted Jerusalem Artichoke, Purée w/ “Soil” of Burnt Citrus & Cocoa
Plating the next taste sensation, Blayne, Tash & Raquel
Pumpkin Gnocchi w/ Chilli, Black Garlic & Sage
Mas Candi QX Quatre Xarel-los, Penedes, Spain
Aged Duck w/ Mushrooms, Sourdough Consommé, Iceplant & Nasturtium
Farr Rising Gamay, Geelong VIC
Swordfish Hand Basted w/ Butter, Lemon Gel, Radish Variety
The Story Wines – Grampians
Dry Aged Beef, Fermented Potato, Baby Onions, Pickled Green Tomatoes, Turnip Leaf Juice
Malterdinger Pinot Noir, Germany
Lamb Smoked over Wood Sage, Tomato Honey, Baby Carrots, Lebanese Cress
Between Five Bells Red, Lethbridge VIC
Kaffir Lime & Chilli Brownie, Kaffir Lime Ice Cream, Chilli Honey, Housemade Chocolate
Vermut Negro – UK
Flaky Pastry, Green Tomato Jam, Basil Labna
D’Angelo Two Rows Voigner, Officer, VIC
Black Garlic Marshmallow, Dried Strawberry
Farm Honeycomb, Charred Fig
Smoked Pumpkin Skin Ice Cream, Smoked Almond Curd
Caramel, Samphire
