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 $63.50 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.

Savoury Bites

15

with wakame salad, Shichimi mayonnaise and lime  (x 3 pcs)  

16.5

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

16

with Simply Green Tomatoes, buffallo burrata, organic rice and pickle mayo  (x 2pcs) (V)

14

with wombok, mung bean, iceberg, peanuts, fried shallots and lime (x2 pc) (V)

17.5

with pancetta, chickpea panisse, rabbit leg fritters, quince, gribiche dressing and potato wafers

16.5

with snow ear mushrooms, egg yolk, wasabi, crispy onion and salmon pearls  ^

15

with Holy Goat fromage frais, pickled radish and Turkish pepper  (x4pcs)  

18.5

with Chinese clay pot rice, lap cheong, pickled silk melon and King oyster mushroom (GF)

Larger dishes to share

37.5

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

38

with crispy duck leg, king oyster mushrooms, umeboshi plums, plum wine vinaigrette

35

with heirloom carrots, crisp wings, kale, toasted grains and sherry just gras  ^

29.5

with roasted brassicas, smoked almonds, cima di rapa, cavolo nero crisps and parmesan  (V)

36

with kangaroo tail kataifi, romanesco cauliflower, confit garlic and shallot sauce

36.5

with hand-dived scallops, brandade, zucchini flower, Jerusalem artichoke and mussel velouté  ^

38.5

with celeriac, veal sweetbreads, young peas, broadbean shoots and horseradish

Sides

12

with cheddar cheese and hazelnuts (V) (GF)  

13

with whipped tofu, tea smoked tomato and Korean dressing  (V) ^

14

with cultured butter, fried capers, preserved yolk and cornflowers (V) 

13

with macadamias, carrot beurre noisette, Meredith yoghurt and red garnet (GF) (V)

Desserts

34

Strawberry brulee; honeycomb pannacotta; chocolate delice with lamington; macaron; Favourite Flavours ice cream sandwich; blueberry opera; Holy Goat and blood orange pot; ice cream and Persian Fairy Floss

16.5

with wild honey, raspberries and chocolate crumbs

16

with banoffee curd, caramel bananas, cultured cream and socca nicoise 

16.5

with stone fruits, blueberry, raspberry and Holy Goat fromage frais mousse

Ice Cream Coupes

11

with honeycomb and frozen cultured cream (GF)

11

with chocolate persimmon gel, fresh mango and sherbet ^

12.5

with five spiced apple spring rolls, custard and Szechuan gel

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