MASON

BARRAMUNDI FILLET WITH SMOKED TOMATO AND CARDAMOM

Inspired by the meticulous craft of masonry, Mason puts an emphasis on building creations from the ground up, by using the finest raw materials sourced locally and organically wherever possible. The modern Australian restaurant is situated in the trendy area of Canggu, helmed by Group Chef Benjamin Cross, who pays homage to timeless techniques, such as smoking and wood-fire grill, and applies those to the menu offered. Traditional techniques like pickling, curing and fermenting are also in the spotlight at Mason, all for maximising flavours from minimal ingredients.

Diners can expect delicacies like in-house charcuteries and cheeses, showcasing Spanish chorizo, wagyu beef pastrami, burrata and honey-mint halloumi, among others. Flavourful small plates are ideal for sharing, like wood-fired flatbreads with burnt chilli hummus, spiced cauliflower with pine nuts and pomegranate, and tarragon tuna carpaccio. Hearty mains come in the form of high-quality meats and sustainably sourced fish and seafood, such as barramundi fillet with smoked tomato and cardamom, wood-roasted lamb shoulder with yoghurt, cumin and salsa verde, and the tempura “popcorn” lobster with piripiri, potato crisps and pickled onion.

On the beverage front, Mason plays around with classic cocktails and concocts them with a contemporary twist. The Margarita A La Mason with tequila, lime and pomegranate, and the brandy-based Mezcal Negroni and Crusta 360 are a must-try.

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