What they say

“Seeing a plant grow from a seed, harvested and then placed on the plate is something that every person should see. Growing all of our own produce has changed our outlook on life.”

Signature Dishes

Zero-waste pumpkin; “soil”, a dessert made of spent grains, chocolate, citrus, and other usually wasted ingredients; and radish.

What we say

It’s a radish. Yes, a simple radish. And it forms one of the dishes the Bertoncello brothers are most proud of at their singular labour-of-love restaurant. It’s the product of five weeks’ nurturing at their nearby farm, which supplies all of their fresh produce. Once harvested, the entire plant is put in a pan with hot oil and lightly blistered, finished with lemon juice and salt, and served with Butterfly Factory labneh. It’s a deeply symbolic dish that closes the gap between farming and cooking.

The farm is the restaurant​ and vice versa. An ever-changing, elegant degustation menu lionises the vegetable and restricts meat (ethical, of course) to a bit player. You will eat things like cabbage leaf, baked and stuffed with pickled kohlrabi and anointed with swede flowers, and zucchini flour mini-fruit tart. And it will be good.

What others say

“They dry grapes, pickle green tomatoes, dehydrate berries. They’re mad for growing their own produce, for foraging, and they’re enthused about wine – particularly the local stuff and smaller producers.”

–Michael Harden, Gourmet Traveller


Fully farm-focused degustation restaurant


Blayne Bertoncello, chef & Chayse Bertoncello, owner


Weekend lunch, dinner Thursday to Sunday


23 Woods Street, Beaconsfield, Melbourne, VIC 3807


+61 (0)3 9769 9000



Phone or website

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