Masons of Bendigo

Last night I had an awesome gastronomical experience at a new restaurant in Bendigo, Victoria. "Masons of Bendigo" was opened in Queen Street a few weeks ago by Nick and Sonia.  On walking in I was pleased to see the restaurant almost to capacity with very happy looking and sounding diners.


From prior reading of the Masons website Nick and Sonia have had 20 years experience in the hospitality industry.  The food style is French and English with Asian influences from Nick's time at Ezards Restaurant and Executive Sous Chef at Ritz Carlton Millenia in Singapore.  Their focus with the menu is to use local produce from Central Victoria collaborating with farmers and primary producers to create a direct link from paddock to plate.  Share plate in fact!


The experience and passion of Nick and Sonia was very obvious though the food.  Deciding on what to order was a very difficult decision and one that took longer than usual for me as the appealing choices were endless.  I love the share plate concept, it is probably my most favourite way to eat, and this is how the menu at Masons is designed.


My dining companion and I eventually decided on the 'steamed pork and prawn Sui Mai dumplings with ginger and soy (3 pieces/$8) from the Savoury Bites section as a starter.  The flavours in this dish were divine - well balanced and the dumplings were perfectly steamed.  Truly leaving you wanting more.


Next we had two dishes - the 'Rockwood Cottage lamb cutlets, spiced lamb shoulder, sherry carrots with lamb jus gras' ($22.50). This dish was simply melt in your mouth amazing.  The moaning sounds of joy coming from my dining companion while eating the cutlets really summed this dish up (and was slightly embarrassing for me!).  The Mount Langi Shiraz was the perfect drop with this dish.


We also enjoyed the 'warm salad of charred salmon and prawns, Peppergreen Farm beetroot, farro, pink grapefruit and herb mayo ($18.50).  If I had to choose a favourite dish of the night this would have been it.  The combination of all of the ingredients was hard to beat - well thought out and portioned.  There was nothing overpowering and the salmon was perfectly charred.


To finish off we opted for the 'Lochelian Farmhouse triple brie with crackers, Masons pinot jelly and Masons wild figs in syrup' ($8).  The wild figs were spectacular!  Unfortunately there was no room left for dessert but I have been told that the desserts at Masons are pretty incredible.


All in all this meal was one of the best for flavour, freshness and price point.  The speed of the food from the kitchen to the table, considering how busy they were, was pleasantly surprising.  The staff and the service was all good but I particularly enjoyed conversing at the end of the night with Janelle - she was warm, friendly and provided a customer service style that can often be lacking these days.  More Janelle please!


Congratulations and thank you Masons of Bendigo - you are truly a winner.  I hope the people of Bendigo realise how fortunate they are to have you in their town and support you by dining with you over and over again, until they have worked their way through your gorgeous menu several times.

Steamed pork and prawn dumplings

Warm salad of charred salmon and prawns

http://www.masonsofbendigo.com.au


SCORE -
Food 9/10
Service 7/10
Ambience 6/10