I like to participate in life rather than be a spectator. Music, dancing, theatre, travelling, food, cycling and walking are some of my passions. Writing is an enjoyable pastime that allows me to share my experiences.
Published March 11th 2016
Hats off to the chef
Owned by the 2015 Australian Young Restaurateur (Chris Thornton) and his wife Ami, Restaurant Mason has a simple elegance. The restaurant received their first SMH Good Food Guide Award in 2011 and have kept their One Chef's Hat for four years. As you peruse the menu enjoy the offering of crusty sourdough rye bread with housemade salted butter and confit garlic. The menu provides seasonal, locally produced fare presented in an innovative creative way.
Five of the seven lunch menu dishes are served as half and full serves rather than as entree and main. This is a good option for the lighter eater or if one wants to leave room for dessert. Goats cheese tortellini and gnocchi with spanner crab were both well presented, light and full of flavour surprises.
The four dessert choices at $17 each would tempt most diners. The coconut sago with passionfruit sorbet looked even better than it sounded and was the perfect finale to a wonderful lunch. For those without a sweet tooth there is also a good range of cheese available.
Restaurant Mason provides fine dining with a relaxed ambience. The lunch service was friendly and attentive without being overbearing. The candlelight evening service is a more formal affair with higher prices and the option of 5 & 7 course tasting menus with matching wines for an extra cost.