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. (minimum two people)

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

Seared Tasmanian scallops

15

with celeriac, asparagus, pickled cauli, sea urchin butter sauce, caviar  (x 3 pcs)  ^ 

16.5

with Holy Goat fromage, Simply Green Tomatoes, green gazpacho and wattleseed crisps

15

with local yabby tails, buttermilk, shaved fennel and ocean trout roe

16

with pumpking and Locheilan fetta, caramelised yoghurt, papitas and harissa (x 2pcs) (V)

18

with soba noodles, nori, miso, yellow bean dressing and green sisho 

Larger dishes to share

36

with crispy belly, rolled shoulder, beetroot, black olive caramel, fromage and beetroot crackle  ^    Masons of Bendigo Roast Wanbi Plains lamb loinCOM

37

with king oyster mushroom, snow ear white fungi, mantou buns, okra and fragrant yellow curry ^

34

with saute zucchini flowers, globe artichoke, salt-baked celeriac and potato wafer

34

with roasted prawns, Romanesco cauliflower, young leeks, scallop beurre blanc and squid ink crisps

28.5

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

35.5

with jamon, panisse, quinoa, pistachio, young parsnip and sherry jus gras

Sides

11

with sesame garlic dressing, Szechuan eggplant and marinated tofu  (V) (GF) 

12

with cheddar cheese and hazelnuts (V) (GF)  

14

with Holy Goat fromage frais, black pangrattato and chopped egg dressing (V)

13.5

with moghrabieh, toasted almonds, Meredith fetta and harissa dressing (V)

Desserts

32

Creme brulee, Holy Goat & lychee pannacotta, chocolate delice, macaron, strawberry 'eskimo pie', lemon cheesecake with sweet dukkah, chocolate pot with coffee soil, Favourite Flavours ice cream & Persian fairy floss

              Dessert Tasting Plate IEATBLOGImage courtesy of I Eat Blog via Instagram                    

15.5

with a coffee wafer, espresso gel, vanilla bean ice cream

16

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

Ice Cream Coupes

11

with white chocolate pannacotta, coffee crumbs and chocolate meringue

Cheese

from Locheilan Farmhouse Cheese, Vic

from Locheilan Farmhouse Cheese, Wanghnu, Vic

from Locheilan Farmhouse Cheese, Wunghnu, Vic

from Holy Goat, Sutton Grange, Vic