The evening at Mason began on a sour note. Upon entering the vibrant, contemporary space, we were initially seated at the absolute worst table in the house- small, isolated, facing a wall. Fortunately, after requesting a change, we were moved to a much better spot. The restaurant exuded a relaxed sophistication with a beach-side vibe (although not on the beach), polished concrete floors, and an indoor-outdoor flow, with every French door open, so dress comfortably for those hot Bali nights. Basket lamps hung from the ceiling, cool music played, and the open kitchen added to the lively atmosphere.
Despite the rocky start, dining at Mason in Uluwatu, Bali was a delightful surprise. The experience evoked the charm of dining in La Jolla, California, but with far better food. Executive chef Dom Brett, from
Byron Bay, Australia, and lead chef Benjamin Cross crafted a wood-fired menu focused on meats. This was one of the most delicious meals I had in Bali, with every dish bursting with flavour and cooked to perfection.
The octopus carpaccio was very tender, and the chopped broccoli salad with peas, almonds, barley, and mint was so good that I now want it prepared this way always. The 48-hour, slow-cooked short rib was a highlight, and the chicken, with crispy skin and incredibly moist interior, was unforgettable. The menu was so enticing I could have ordered everything.
Mason also boasted a curated list of fine wines, local and imported beers, and an innovative wine presentation system, offering unique wines by the glass. We opted for one of their creative cocktails instead. Dessert was a tough choice. I was leaning towards the bread pudding, but we settled on a wood-fired chocolate chip cookie served in a skillet with burnt butter ice cream and sherry glaze.
The service was amiable, and the food was fresh, imaginative, and flavorful. Highly recommended.
Happy dining,
Shanea
08/01/2024
