We rounded up the Top 5 restaurants you should dine in when visiting Bendigo.
The Woodhouse is a Bendigo Steakhouse and Redgum grill dedicated to using their unique “cooking with wood” techniques. They specialize in premium beef, meats and wood-fired pizzas. The Woodhouse has quickly become a local favourite.
You can smell the delicious smokiness of the Red Gum grill from the minute you step through the doors of The Woodhouse.
Executive chef/owner Paul Pitcher boasts a 25-year cooking career, and along with wife Danielle they strive daily to champion some of Central Victoria’s best local produce. Every dish has been designed with a focus on both fresh local produce and top quality ingredients.
Photo & Content Credit: thewoodhouse.com.au
ROCKS On Rosalind
ROCKS on Rosalind is the brainchild of two great mates. After working for years together in a variety of successful and renowned establishments, Finn Vedelsby and Ben Massey have decided to bring their own flair to the Bendigo restaurant scene.
Located right in the heart of the Bendigo CBD, overlooking Bendigo’s famous Alexandra Fountain and Rosalind Park, the Bendigo restaurant is housed in the historic National Bank building which features original stone clad vaults, high ceilings and large arched windows. Inside Finn and Ben have created a fresh, modern and casual restaurant, enhancing the sophistication of the existing structure.
The food is modern and exciting, the highest quality and sourced from local and international suppliers. Ben challenges his kitchen team to provide cutting edge cuisine and the correct classics. Devoted to amazing food, quality beverages and seriously great service, the ROCKS on Rosalind team will ensure a memorable dining experience.
Content Credit: rocksonrosalind.com
A provincial French Cuisine in the heart of Bendigo. Bouchon utilises the best in local and seasonal produce to bring you an accessible dining experience where technique and quality of ingredients is uncompromised.
The people of Lyon are on to a good thing. They invented the Bouchon, an eatery built on warm service and well-cooked produce. Chef Travis Rodwell has brought this concept to Bendigo, where he has earned an excellent reputation for French classics, such as snails with garlic butter and chargrilled quail with punchy bois boudran sauce. Mains such as ‘Everything Wagyu’ porterhouse are a worthy match for Heathcote Shiraz.
– The Age Good Food Guide 2014
Photo & Content Credit: www.bouchonbendigo.com.au
Malayan Orchid Restaurant
Cleverly blending old traditional-style cooking with readily available local produce, a gentle marriage of culinary influences from Asia and Australia. The restaurant’s unique cuisine consists of their very own recipes made from only the best fresh ingredients, with seasonal produce locally sourced, from Murrumbidgee yabbies, emu, kangaroo, crocodile to King Island beef and Inonica Chemical free chicken.
The menu also extends from mild nyonya dishes to very spicy Thai coconut curries and Malay Sambals. To compliment these wonderful dishes, they offer well over 150 wines on their wine list with a special highlight of the local Bendigo and Heathcote Shiraz.
The ambience has a relaxing and contemporary mood with rustic walls and antiques from South Asia. Private functions are catered for in the garden atrium area. Truly a restaurant set-up for intimate dining, business or simply gastronomic indulgence, Malayan Orchid has become an icon on the Bendigo dining scene.
Photo & Content Credit: malayanorchid.com.au
Masons of Bendigo
Nestled under a chic black awning on Queen Street in the heart of Bendigo’s bustling CBD district awaits Masons of Bendigo – a modern, sophisticated restaurant with a welcoming relaxed ambience. First opened on March 26 2012, husband and wife chef team Nick and Sonia Anthony have carved out a unique place in Bendigo’s increasingly vibrant culinary scene. Providing lunch and dinner service 5 days a week, like a great Bordeaux, Masons of Bendigo is a unique expression of its location, its environment and the people.
With a culmination of local and international experience over a 20 year period, Nick and Sonia’s focus is to highlight the exceptional local produce of Central Victoria and to develop relationships with the farmers and primary producer’s creating a direct link from paddock to plate ethos. French and English food styles feature on Nick’s menus from his experiences in London and Melbourne, whilst Asian flavours have evolved from his time with Teage Ezard @ Ezards and as Executive Sous Chef at the Ritz Carlton Millenia in Singapore. Enjoy a dish of Rockwood Cottage Lamb Rump with crispy belly and charred onions or Yapunyah Meadow Grazed Kung Poa chicken, heart of palm and flower buns.
Photo & Content Credit: www.masonsofbendigo.com.au