Lunch Sat-Sun noon-4pm
Dinner Wed-Sun 6pm-11pm
The menu gives away nothing but the price. The rest - ingredients, number of courses (we counted 16, plus petits fours, on the menu) - depends on what's flourishing at O My's Cardinia farm. Settle into the banquette-lined former butcher's shop and surrender to the talented Bertoncello brothers. There'll be no regrets once Chayse presents his absorbing, pro-Victorian wine list and you savour the first salty, liquid crunch of succulents served on ice with lush crème fraîche. Or the heirloom cucumber dish with supple salted duck, sorrel stems and fermented blueberry. And chef Blayne's sensational puff pastry tart is a flavour bomb of fermented potato and chicken bone jus crowned with smoked corn. In his hands, baby carrots, beetroot and Japanese pumpkin shine as brightly as salted pork neck and40-day dry-aged Scotch. When you finish, you'll understand why they called this place O My. As dining experiences go, it's one big exclamation mark.