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.

Savoury Bites


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


with rye berries, shallot, yolk, truffle and rye sourdough crisps  ^


with Simply Green Tomatoes, buffallo burrata, Warialda pastrami and pickled mayonnaise  (x 2pcs)


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 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 tahini, pomegranate and sunflower seed dukkah (GF) (V)

Larger dishes to share


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


with crispy duck leg, duck liver parfait, figs, plum wine vinaigrette


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 hand-dived scallops, brandade, zucchini flower, bronze fennel and mussel velouté  ^


with veal sweetbreads, swede, nasturtium buds, broadbean shoots and horseradish  ^



with cheddar cheese and hazelnuts (V) (GF)  


with avocado, tomatillo, turtle beans, Meredith sheep’s milk yoghurt and coriander (GF) (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

Ice Cream Coupes


with honeycomb and frozen cultured cream (GF)


with banana caramel spring rolls and frozen custard


from Locheilan Farmhouse Cheese, Wunghnu, Vic

from Locheilan Farmhouse Cheese, Wunghnu, Vic

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