The Ox&Hound Bistro
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Regional ingredients stand out at this cosy shopfront,which new owner-chef Sean Ford puts to good use in dishes such as roast chicken with foraged blackberries,sauce bercy,tobacco foam and baby beetroot,and Harrietville rainbow trout boudin with braised leeks and champagne cream sauce. Local honey stars in a smooth panna cotta with honeycomb and lemon curd ice-cream.
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