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

16.5

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

16

with Simply Green Tomatoes, buffallo milk Burrata, pickles and brik pastry  (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

15.5

with Jerusalem artichoke, snow ear, squid ink mayonnaise and salmon pearls  (GF)

15

with Holy Goat fromage frais, pickled radish and Turkish pepper  (x3pcs)  

18.5

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

Larger dishes to share

36

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

34

with toasted grains, globe artichoke, asparagus, salted zucchini, truffle and preserved egg yolk ^

28.5

with roasted mushrooms, Gruyere custard, lovage, leeks and Jerusalem artichoke  (V)

36

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

36.5

with Port Arlington mussels, prawns, brandade fritters, zucchini flower and watercress  ^

37

with rib fingers, cheek, puffed tendon, smoked carrot, Brussel sprouts and horseradish

Sides

12

with cheddar cheese and hazelnuts (V) (GF)  

14

with Simply Green Tomatoes, ricotta, almonds, passata and toasted brioche  (V) 

14

with Locheilan fetta, pink grapefruit, toasted quinoa and shaved horseradish (V) (GF)

13

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

Desserts

34

White coffee brulee; hazelnut and quince pannacotta; chocolate delice with lamington; macaron; Favourite Flavours ice cream sandwich; blueberry opera; bread and butter pudding 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 (GF)

Ice Cream Coupes

11

with honeycomb and frozen cultured cream (GF)

11

with mandarin jubes, mandarin gel and chocolate crumbs

11

with roasted strawberries, coconut water jelly 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