Beechworth is punching well above its weight when it comes to dining. Case in point, Ox and Hound Bistro. This smart casual regional restaurant (cloth napkins but nil airs and graces) plates up dishes inspired by rustic French and Italian cuisine – something that head chef and owner Sean Ford admits to having an obsession with. Underneath the wattle branch chandeliers diners are served bistro classics like rainbow trout terrine, chèvre gougères and pillowy plates of gnocchi alongside a wine list that boasts almost 70 bottles (including plenty of local drops plus French and Italian vintages). Do yourself a favour and order a side of duck fat potatoes.
Nicola Dowse, Timeout, Nov 2019
"Dinner at The Ox and Hound Bistro in Beechworth – featuring local Tolpuddle goats cheese soufflé and a honey pannacotta with toffee and muscat – further pushes the boundaries of moderation"
Tessa Ackerman, Weekend Australian Magazine, Nov 2019
"Celebrated chef Sean Ford and his partner Lauren Heidke chose Beechworth and The Ox and Hound to fulfil their dream of raising a family and working together in the country. Together with their young children, nine year old Pearl and six year old Anderson, the family is enjoying all the experiences available from a rural lifestyle as well as offering local and visiting diners a unique experience. The Ox and Hound may only seat a maximum of 30 people but its classic dishes using simple, mainly locally grown ingredients prepared in the rustic French and Italian cooking styles, makes it one of the most popular in the famed gourmet region of North East Victoria."
Shane Douthie, North East Living, August 2019
"The owners, Sean and Lauren, grow their own produce and fruit exclusively for the restaurant. For an intimate and local evening filled with quality food which is complimented by quality wines, The Ox and Hound will be perfect."
Georgia Parry, Hunter & Bligh, March 2019
"The restaurant is exclusive not so much out of snobbery but because they only have 11 tables. The food is delicious with dishes like handmade chestnut fettuccini with local wild rabbit in a Nebbiolo red wine braise and for the main you cannot go wrong with the grass fed Victorian eye fillet ,carrots glazed, pureed and crisp. For a sweet ending the legendary honey pannacotta with cinder toffee, fresh honey, lemon curd ice cream is of legend throughout the town and with good reason."
Glenn Harris, Luxury Lifestyle Magazine, Nov 2018
It’s early evening and the warm glow of the bistro spills out from the broad verandah into the street. Beechworth’s Ox and Hound is a real local bistro, the place where you can dine several times a week or drop in for an exceptionally well-prepared meal when you’re visiting town. The wine list is a rather impressive compact tome that includes most of the local Beechworth wineries, some Yarra Valley classics and is not afraid to go to the best regions of Europe.
Richard Cornish, Essentials Magazine, Nov 2018
With 11 tables nestled under its pressed metal ceiling, competition can be fierce for a seat The Ox and Hound Bistro. Handmade gnocchi, linguine and fettuccine with local wild rabbit are among the stars on the restaurant's menu, chased by wine from Beechworth and the nearby Rutherglen, King Valley and Porepunkah regions.
Andrew Taylor, Good Food, April 2018
Set in a beautiful, heritage building on Beechworth’s main street, head to The Ox and Hound Bistro for a sophisticated and elegant lunch. The whitewashed dining room is flooded with natural light and the pressed metal ceiling and wicker chairs create an elegant setting for enjoying what is arguably one of the best meals in town. The menu is modelled on classic French and Italian bistro fare with a lovely selection of fine wines to match. To start, I ordered the cured trout terrine with caviar, red cabbage gazpacho and horseradish and our eyes rolled back into our heads, it was THAT delicious. I couldn’t look past the confit duck maryland with orange, crisp pancetta and bitter leaf salad for my main. The meat just fell away from the bone and we left very full and happy.
Rachel, The Department of Wandering, Dec 2016
Owner Lauren welcomed us into her beautiful, light-filled restaurant and were treated to the most delightful french and Italian inspired fare. We shared a magnificent entree of trout terrine with caviar, red cabbage gazpacho and horseradish (an explosion of flavour based around the freshest local Harrietville trout). The food was outstanding and the gorgeous, sun-filled setting perfect for a lazy weekend lunch or beautiful dinner.
Camilla Ferraro, The Alimental Sage, Dec 2016
European-style The Ox and Hound Bistro (oxandhound.com.au), with its street views and pressed-metal detailing, makes the most of produce from the region in dishes such as chestnut soup with a swirl of Pennyweight Gold, handmade gnocchi with braised Nug Nug goat and Stanley apple tart.
Qantas Magazine, March 2016
“Service is warm and welcoming, and the seasonal menu delivers classics such as twice-backed, three cheese soufflé with crisp sticks of apple and a light celery-leaf salad. Linguine with chilli and garlic prawns is generous and balanced, made for mopping up with house-made bread. Pan-fried Harrietville rainbow trout is a riot of red, orange and pink, atop creamy asparagus veloute. Finish with an individual tart made from apples grown at nearby Stanley, set in a puddle of raisin-studded brown sugar syrup.”
The Age Good Food Guide 2015
“Come here for country-sized portions of modern bistro food, perfectly cooked. The duck breast is just rare, the scallops served with prawn and spring vegetables delicately translucent in the centre. A compact but appealing wine list highlights Beechworth wines.”
Richard Cornish, The Age, Sept 2015
“we never felt more relaxed nor chilled out in a restaurant…perfect pillows of potato gnochhi, cream and cheese will melt your tastebuds.”
Jessica Schumann, Her Canberra, 2015
“A smart spot for lunch on Beechworth's busy main drag, the Ox and Hound Bistro is set in a beautiful heritage-style Beechworth shopfront. The menu is a mix of French and Italian-style dishes (with fine wines to match), such as confit Murray Valley pork belly with thyme-scented green lentils and spatchcock involtini, braised leeks and a mustard cream sauce.”
Anthony Dennis, traveller.com.au