Menu

We are very excited to have the opportunity to showcase Central Victoria’s best produce.  We are proud to showcase around 70 locally grown products for you to enjoy from our menu at any one time.

Our menu is continually envolving with the seasons and producers availability.  Please note that as the menu is continually changing with producer availability, the website menu is a guide to what is offered at Masons. Dishes can be changed at a moments notice!

In order to maximize your dining experience we have created smaller, share style dishes which are presented in the centre of the table. Have fun tasting and sharing lots of different dishes from the varied flavours on our menu.

Having trouble deciding?

Try our 'Roaming Menu'. Allow the chefs to prepare our most popular dishes using the best of local produce for $62.50 per person (minimum two people)

Our recently launched 'Lunch Roaming Menu' has become extremely popular. Seven seasonal tastes for $34.50, guaranteed to be served within 50 minutes to suit our business diners or let us know if you'd prefer to take it slow. Either way, we are happy to accommodate! This is available each day we are open from noon – 3pm. 

We also offer a 'Banquet Menu' in our private dining rooms upstairs catering for groups of 8 – 30.

Please advise us at the time of your booking if you have any specific dietary requirements. In particular, many dishes on the menu can be altered to be made Gluten Free. Look for this ^ notation.

One of our knowledgeable staff will be able to guide you through the menu in order to maximise your dining experience.

Savoury Bites

16.5

with seaweed mayonnaise, shaved daikon, wild rice, smoked soy and sesame  (GF)

18

with duck liver parfait, blood plums, raisin puree, potato wafer and nasturtiums

16

with Simply Green Tomatoes, buffallo milk Burrata, pickles and brik pastry  (x 2pcs) (V)

17.5

with pancetta, chickpea panisse, Sonia's French radishes and gribiche dressing

15.5

with Holy Goat fromage frais, cheese crisps, toasted quinoa and fig leaf molasses (GF)  (V)

Larger dishes to share

36

with crispy belly, rolled shoulder, black olive caramel, fromage and beetroot crackle  ^    

37

with pickled wombok, snow ear white fungi, duck egg fried rice and shaoxing ^

34

with cabbage roll, lotus seeds, chestnuts, tumeric buns and fragrant yellow curry  ^

34

with roasted prawns, zucchini flowers, charred broccolini, butter sauce and squid ink crisps  ^

28.5

with whipped cheddar, salted zucchini, salsa verde and smoked tomato vinaigrette (V)

36

with beetroot gnocchi, charred onion, glazed pumpkin, confit garlic and watercress  ^

Sides

11

with oyster sauce, Szechuan eggplant and marinated tofu  ^

12

with cheddar cheese and hazelnuts (V) (GF)  

12.5

with Meredith fetta, black pangrattatto and Salute Oliva extra virgin olive oil (V)

12.5

with Meredith fetta, black pangrattatto and Satute Oliva extra virgin olive oil  (V)  ^

Desserts

34

White coffee brulee, Holy Goat, apple and raspberry pannacotta, chocolate delice with lamington, macaron, brioche ice cream sandwich, carrot cake, creme caramel pot, Favourite Flavours ice cream & Persian Fairy Floss

16

with 'maltesers', peanut wafers, puffed grain chocolate bar  ^

15

with cream cheese mousse, almond opaline biscuit and pumpkin ice cream

Ice Cream Coupes

11

with honeycomb and frozen cultured cream (GF)

Cheese

from Locheilan Farmhouse Cheese, Wunghnu, Vic

from Locheilan Farmhouse Cheese, Wanghnu, Vic

from Locheilan Farmhouse Cheese, Wunghnu, Vic

from Holy Goat, Sutton Grange, Vic

from Holy Goat, Sutton Grange, Vic

served with lavosh, Michel's handmade crispbread, fruit bread, baby figs and Masons jelly