with truffle aioli, carbon crumb, flaxeseed and parmesan crisp (x4 pcs) (V)
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 $65 per person (minimum two people)
Our recently launched ‘Lunch Roaming Menu’ has become extremely popular. Seven seasonal tastes for $35.50, 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.
with wakame salad, Shichimi mayonnaise and lime (x 3 pcs)
with rye berries, shallot, yolk, truffle and rye sourdough crisps ^
with chilli cashews, sugar plums and yellow bean dressing (x 3 pcs) ^
with green papaya, crisp taro, lime leaf and tom kha broth (x 4 pcs)
with macadamias, kohlrabi, whipped tofu and Korean dressing (GF)
with Simply Green Tomatoes, buffallo burrata, Warialda pastrami and pickled mayonnaise (x 2pcs)
with fermented chilli, banana blossom, hot and sour sauce (x4 pc) (V)
with pancetta, chickpea panisse, rabbit leg fritters, gribiche dressing and potato wafers
with wasabi, salted cucumber, witlof and Yarra Valley salmon pearls ^
with Holy Goat fromage frais, pickled radish and Turkish pepper (x4pcs)
with McIvor Farm pork hock, pun chung tomatoes and salted radish (x3 pc)
with Chinese clay pot rice, lap cheong, pickled silk melon and king oyster mushroom (GF)
with Holy Goat fromage frais, toasted quinoa and fig leaf oil (V) ^
with Victorian octopus, fennel and charred cucumber dressing
with tahini, pomegranate and sunflower seed dukkah (GF) (V)
with crispy belly, rolled shoulder, black olive caramel, fromage and beetroot crackle ^
with crispy duck leg, duck liver parfait, figs, plum wine vinaigrette
with apple pudding, morcilla, black garlic, fennel and crackle pinwheel ^
with hand cut Royal Blue chips, Masons Caesar salad, celery seed butter and red wine jus ^
with roasted brassicas, smoked almonds, cima di rapa, cavolo nero crisps and parmesan (V)
with kangaroo tail kataifi, romanesco cauliflower, confit garlic and shallot sauce
with date molasses, charred eggplant, cracked wheat and spiced pistachios
with hand-dived scallops, brandade, zucchini flower, bronze fennel and mussel velouté ^
with veal sweetbreads, swede, nasturtium buds, broadbean shoots and horseradish ^
with smoked miso butter and fried shallots (V) ^
with cheddar cheese and hazelnuts (V) (GF)
with aioli (V)
with smoked yoghurt and rosemary sea salt (V)
with avocado, tomatillo, turtle beans, Meredith sheep’s milk yoghurt and coriander (GF) (V)
with chilli caramel, peanuts, spring onion and lime (V)
Maple and pumpkin brulee; native lime pannacotta; chocolate delice; macaron; ice cream sandwich; Inglenook cheesecake tart; Holy Goat and honeydew pot; Favourite Flavours ice cream with Persian Fairy Floss
with prickly pears, raspberries and passionfruit ice cream
with blood plums, linseed, dacquoise and frozen plum meringues
with puffed grains, wild honey, hazelnuts and blueberries
with honeycomb and frozen cultured cream (GF)
with banana caramel spring rolls and frozen custard
with local figs and hazelnut bar ^
from Locheilan Farmhouse Cheese, Wunghnu, Vic
from Goldfields Farmhouse Cheese, Ballarat, Vic
from Locheilan Farmhouse Cheese, Wunghnu, Vic
from Holy Goat, Sutton Grange, Vic
served with lavosh, Michel's handmade crispbread, fruit bread, baby figs and Masons jelly