How great that Restaurant Mason is BYOW. Whilst the in-house wine list is OK it adds another dimension to be able to bring cellared wines from home to compliment the wonderful dishes prepared by chefs Chris & Kylie.
Our entrees were both well presented and the taste matched the visual. Delicate flavours made the poached veal tongue and foie gras a treat. The vegetarian risotto worked well with the pecorino, caramelised onions and the roasted peppers. However if the pecorino was "truffled" then it is a shame that the flavour was masked by other ingredients.
Our main was the signature dish at Mason - Duck for two, Marmalade, Crushed Potatoes, Pistachios, Beans and Duck Jus - coupled with our 2007 Fenton Road pinot noir - expectation was high and we weren't disappointed! The marmalade added zing; the jus was perfectly seasoned.
Unfortunately the desserts were a let down. The apple tart had spent just too long waiting to be served and was dried out. The waitress was awry in indicating the serving size of the ice cream that lead to a gross oversupply.
Whilst speaking of waitresses it behoves an establishment that takes pride in the awards it has received to employ staff who are up to that level of training. The night started with the waitress spilling the wine and then filling the glass to the very top, Information on dishes was poorly stated or not known. She was a lovely person and will eventually make a good waitress but at the moment not up to the standard expected of an awarded restaurant.
But the lure of being able to bring my own wine will bring me back and every meal is a new experience.
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