Steve read about the three brothers at O.My and was intrigued by what they are doing so that meant a drive to Beaconsfield to sniff out what was going on.
We didn't get off to the best of starts with traffic doubling the estimated 45 minute journey but we made it and were welcomed warmly in spite of our tardiness. I did try to call when we were en route but the number goes through to their office rather than the restaurant and no one picked up.
Anyway we settled in and drinks arrived and we decided to go with the 8 course degustation.
It's a fun little dining room; quirky and creative and indicative of what was to come.
We didn't get off to the best of starts with traffic doubling the estimated 45 minute journey but we made it and were welcomed warmly in spite of our tardiness. I did try to call when we were en route but the number goes through to their office rather than the restaurant and no one picked up.
Anyway we settled in and drinks arrived and we decided to go with the 8 course degustation.
It's a fun little dining room; quirky and creative and indicative of what was to come.
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As designated driver I started off with an apple, elderflower and mint cocktail in a very cool copper mug. A touch too sweet so I tempered it with a glug of sparkling mineral water and we were good to go.
Steve went with the wine pairing as it seemed the easiest option and during the course of our meal enjoyed some unusual offerings including the vermentino called "Screaming Betty" and an albino pinot vino!
Steve went with the wine pairing as it seemed the easiest option and during the course of our meal enjoyed some unusual offerings including the vermentino called "Screaming Betty" and an albino pinot vino!
The first offerings were "snacks" which weren't one of the 8 courses and eased us into this culinary journey. There was a sourdough consomme with sage oil that had yeasty sour notes but also a strong beefiness. The asparagus with honey, chilli and garden flowers clean and fresh and the duck thigh jerky on a blood orange puree / gel had the enjoyable chewiness of jerky but without the dryness. And duck and orange - it's a classic and this played on tradition. Quite a fun start to proceedings.
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The first proper course was steamed and fermented potato with black garlic and garden leaves. Interestingly flavoured with some sour fermented notes and then earthy black garlic, this was quite creative and attractively presented.
Next was a move from the garden to the sea and we had a piece of Blue Cod with a lemon gel and a buttery horseradish sauce. There were also sea vegetables.
I enjoyed the freshness of the lemon and the caramelised outside of the fish with the buttery sauce. We couldn't decide if the fish was naturally quite a dry, meaty fish or if it was a touch overcooked so lacked the juicy flakiness but it was nevertheless enjoyable.
I enjoyed the freshness of the lemon and the caramelised outside of the fish with the buttery sauce. We couldn't decide if the fish was naturally quite a dry, meaty fish or if it was a touch overcooked so lacked the juicy flakiness but it was nevertheless enjoyable.
We returned back to the garden for the next course which was a crumbed egg yolk in an onion broth with different textures of onion. The broth and onions were light and fresh but the egg yolk added richness and protein. The yolk was almost like it was confit so it was just solid rather than oozy and I think it was intended to be to add some "meatiness" to the dish but I do look a drippy egg.
Then we went on to some aged duck breast with rhubarb film. This duck was very gamey and the flavours deep and rich. The rhubarb film added the sweet fruit note that duck goes so well with and the blushing pink colours were so pretty.
From deep, rich duck we moved to pork neck covered in scales of apple with crisp salt leaf and a pork jus. Deliciously tender and sweet this was beautifully balanced and was light and satisfying. The crisp salt leaf crumbled over the apple and pork added some much needed savouriness.
The final protein was slices of lamb back strap and a lamb ragu made from leg and shoulder with a garlic puree and garlic chips.
The table next to us were always one course ahead and they were in throes of exaltation about this little number so expectations were high.
This little bowl sure packed an intense punch. The ragu was deep and flavoursome and mellowed out by the slices of soft back strap still rare. All mashed up together it was a delight to eat.
The table next to us were always one course ahead and they were in throes of exaltation about this little number so expectations were high.
This little bowl sure packed an intense punch. The ragu was deep and flavoursome and mellowed out by the slices of soft back strap still rare. All mashed up together it was a delight to eat.
And then we moved onto a little cheese plate which Steve had with a measure of vermouth.
Home made labne on the wooden spoons was tangy and creamy and washed away some of the richness of the lamb.
The cows milk cheese was grassy and creamy again but much richer than the labne.
The little brown triangle was a cheese made from buttermilk and sesame which to me tasted a bit like dusty rubble but Steve didn't mind it.
Next sweet little number was an almond milk ice cream with bilberries and raspberries and almonds. So pretty in pink and white and green. The ice cream was light and fresh that was almost sorbet like so not overly creamy and I loved the berry accompaniment. Milkiness and berriness - a fine pairing!
And the final dessert we move from fruit to spice. This was a ten spice ice cream with different textures to enhance the spices and a drizzle of vanilla caramel sauce. This was like a Summer Christmas pudding so perfect for this time of year. So seasonal with hints of gingerbread, dried and candied fruit. Now I'm not usually a fan of dried fruit but this was quite clever and just the right size.
And then the petit fours were home made chocolate with mushroom powder and salted caramel. Pure and classic and perfect with the pot of tea we had with milk in a little wine decanter! Apparently Chayse, youngest brother and sommelier, knows what to do with wines and spirits but not so sure about making tea!
There's an exuberance at O.My which is very appealing. It's not about polish and experience per se but creativity and passion and I think that youthful energy is channelled so well onto the plate and into the glass. And do not confuse youthfulness with inexperience or lack of professionalism because what these three brothers have is also that devil may care confidence that comes with an adventurous spirit untouched and unjaded by life's lessons. Our experience at O.My was truly joyful.
We enjoyed the food coming out the kitchen and the work of Chayse and his lovely sidekick out on the floor. We learnt that they were one man down, front of house but the two coped admirably and whilst it didn't look like a walk in the park to man the dining room just the two of the, at the same time, we didn't feel overlooked at any point so there's definitely capability there too. It's often far too easy for overworked and under resourced wait staff to project the stresses onto the diners and this could have been a classic example but team work makes the dream work and this was one fun dream!
There's an exuberance at O.My which is very appealing. It's not about polish and experience per se but creativity and passion and I think that youthful energy is channelled so well onto the plate and into the glass. And do not confuse youthfulness with inexperience or lack of professionalism because what these three brothers have is also that devil may care confidence that comes with an adventurous spirit untouched and unjaded by life's lessons. Our experience at O.My was truly joyful.
We enjoyed the food coming out the kitchen and the work of Chayse and his lovely sidekick out on the floor. We learnt that they were one man down, front of house but the two coped admirably and whilst it didn't look like a walk in the park to man the dining room just the two of the, at the same time, we didn't feel overlooked at any point so there's definitely capability there too. It's often far too easy for overworked and under resourced wait staff to project the stresses onto the diners and this could have been a classic example but team work makes the dream work and this was one fun dream!
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