Brett Hospitality Group is back; the Australian team involving chef Nathan Sasi and hospitality alumni Dominique Brett, Isabella Rowell, Brant Bauer and Ben Cross has expanded with a second venture. The owners of Canggu gem Fishbone Local won’t be straying from the Balinese suburb’s borders, but welcome Mason nearby; a 100-seat eatery with a self-proclaimed dedication to ‘using carefully sourced, quality ingredients to make good food from scratch, by hand’.
Sasi’s experience at Sydney’s Nomad has helped to develop Mason’s approach to food. The chef’s passion for pickling, curing, fermenting and traditional techniques (from whole-animal butchery to cheesemaking) will be incorporated into the menu. Food here will be focused on “from the ground up”, where ingredients will be sourced locally and organically where possible, and dishes low on ingredient but big on flavour.
There are plenty of snacks to be had at Mason, from chilli-spiked hummus to snapper croquettes served with tangy lemon mayonnaise. Then there’s there also wagyu beef pastrami, truffled mortadella and Catalan-style chorizo from the in-house butcher to nibble on. Follow smaller bites with something more substantial; there’s wood-fired fillets of barramundi spiced with cardamom and smoked tomato, or slow-cooked lamb shoulder slathered in a classic salsa verde, accompanied by sides of chopped broccoli with mint and almonds, or beer-battered onion rings.
Partner your feast with a cocktail from the concise list available which focuses on the no-nonsense type of tipple (negroni, sours, and martinis for those unaware). Or you can choose instead to sip on a cold beer or a glass of wine while perched on the hand-chiseled concrete bar, or out of doors in the light-laden courtyard. The bar isn’t the only industrial element in the space, with venue designer Kelvin Ho embracing a fleet of minimal materials in the build (concrete, stone, steel and wood) which sit around the central open kitchen.