CRAFTING UNFORGETTABLE CULINARY EXPERIENCES, IN-HOUSE AND BEYOND.

MASONRY. as a Bali-based culinary brand renowned for its commitment to quality,
artisanal methods, and the timeless allure of wood-fired cooking.

M. A TIMELESS DESTINATION FOR WOOD FIRED, MEDITERRANEAN CUISINE

At MASONRY. Bali, Group Chef Benjamin Cross champions a hands-on approach, utilizing age-old techniques like smoking and wood-fire grilling to bring out the best in simple, high-quality ingredients.

Our Mediterranean-inspired menu features house-made delights, from pickled and cured snacks like honey-mint halloumi and wagyu beef pastrami, to substantial small plates such as wood-fired flatbread with burnt chili hummus. Signature mains include barramundi with smoked tomato and slow-cooked short rib with chimichurri. Complementing these are fresh sides and light, seasonal desserts, ensuring a flavorful and handcrafted dining experience.

WHETHER YOU’RE PLANNING A DINNER OUT OR A SPECIAL EVENT, WE INVITE YOU TO EXPERIENCE THE MASONRY. DIFFERENCE.

CHOP HOUSE | MASONRY.

PRIVATE DINING AND EVENTS

Formerly known as The Back Room and Hawker, the MASONRY. Hospitality Group is proud to announce the evolution of its latest concept, Chop House.

This elevated steakhouse and cocktail bar has been reimagined to bring a dynamic late-night dining and drinking experience, combining high quality steaks, classic wood-fired cooking technique, and craft cocktails in a sophisticated, and socially vibrant setting.

Explore our authentic menu

NOW OPEN
TUESDAY – SATURDAY
6PM – LATE

ALL OUR MEATS, CHEESE AND PRESERVES ARE MADE IN HOUSE.

PLEASE NOTE. SOME OF OUR DISHES CONTAIN NUTS.

ALL PRICES ARE SUBJECT TO 10% GOVERNMENT TAX & 7% SERVICE CHARGE. PRICES ARE IN 000 RUPIAH.

ALL OUR MEATS, CHEESE AND PRESERVES ARE MADE IN HOUSE.

PLEASE NOTE. SOME OF OUR DISHES CONTAIN NUTS.

ALL PRICES ARE SUBJECT TO 10% GOVERNMENT TAX & 7% SERVICE CHARGE. PRICES ARE IN 000 RUPIAH.

ALL OUR MEATS, CHEESE AND PRESERVES ARE MADE IN HOUSE.

PLEASE NOTE. SOME OF OUR DISHES CONTAIN NUTS.

ALL PRICES ARE SUBJECT TO 10% GOVERNMENT TAX & 7% SERVICE CHARGE. PRICES ARE IN 000 RUPIAH.

ALL OUR MEATS, CHEESE AND PRESERVES ARE MADE IN HOUSE.

PLEASE NOTE. SOME OF OUR DISHES CONTAIN NUTS.

ALL PRICES ARE SUBJECT TO 10% GOVERNMENT TAX & 7% SERVICE CHARGE. PRICES ARE IN 000 RUPIAH.

ALL OUR MEATS, CHEESE AND PRESERVES ARE MADE IN HOUSE.

PLEASE NOTE. SOME OF OUR DISHES CONTAIN NUTS.

ALL PRICES ARE SUBJECT TO 10% GOVERNMENT TAX & 7% SERVICE CHARGE. PRICES ARE IN 000 RUPIAH.

ALL OUR MEATS, CHEESE AND PRESERVES ARE MADE IN HOUSE.

PLEASE NOTE. SOME OF OUR DISHES CONTAIN NUTS.

ALL PRICES ARE SUBJECT TO 10% GOVERNMENT TAX & 7% SERVICE CHARGE. PRICES ARE IN 000 RUPIAH.

Infinite Loop Carousel

THE SPACE

The handcrafted aesthetic applies as much to the mood of the 100-seat restaurant as it does to the menu. Designer Kelvin Ho has created a minimal, elegant space using concrete, stone, steel and wood – elements that convey relaxed sophistication and allow the open kitchen to be the centre of attention.

A hand-chiselled concrete bar makes a handsome addition, as does the terracotta strip that leads the eye across the dining room floor and into an open-air, string-lit courtyard, the perfect spot for a cold beer, glass of wine or cocktail from the concise list of no-nonsense takes on classics like sours, Martinis and M. Notorious Negronis.

DOMINIQUE BRETT

Chief Executive Officer

Dom's journey in hospitality began with chef training and operations management, leading to the launch of numerous venues in Australia. In Bali, she spearheaded The Lawn Beach Club before establishing Brett Hospitality Group. As owner and operator, she oversees a portfolio of restaurants, including M. Canggu and M. Uluwatu, and has expanded into commercial development, retail, and lifestyle ventures.

BEN CROSS

Head Chef

Hailing from Melbourne’s small village of Eltham, Chef Benjamin Cross began his career at the award-winning Rae’s on Watego’s Byron Bay. Since then he has travelled around the world and worked for a number of prestigious restaurants to feed his love for different kinds of cuisine. Most notably, Ben honed his skills in the kitchens of household names such as Janni Kyritsis from former MG Garage and Neil Perry, as part of the re-opening team of XO and as Sous Chef of Rockpool.

BRANT BAUER

Director of Development & Construction

He began his career in Los Angeles, USA in the private sector of development, focusing both on commercial and large scale residential projects. Then he relocated to Bali, after being offered a role involved in the expansion of the Icebergs/Mexicola Group for their new beach club and restaurants. Following the completion of these projects, he joined BHG to begin their own roll out, including M. Canggu, The Back Room, Fishbone Local, M. Uluwatu and is currently preparing for a new restaurant opening in Pererenan.

MARCUS BOYLE

General Manager

With over 25 years in hospitality, Marcus Boyle is Group General Manager & Head Sommelier at MASONRY. His career began in Melbourne at esteemed restaurants like MoMo and Ezards. In 2008, he moved to Singapore, launching celebrated venues such as Tippling Club and Open Farm Community. A Certified Master Sommelier (CMS, 2012), French Wine Scholar (FWS, 2015), and inductee of the Ordre des Coteaux de Champagne (2013), Marcus now sources distinctive wines globally for MASONRY.

HUGO DELEVOYE

Operations Manager

With a passion for beverages kindled by his winemaking father, Hugo began his journey at Christian Têtedoie’s Michelin-starred L’Antiquaille in Lyon, becoming a certified sommelier. He then advanced his career in Australia, leading beverage programs for Guillaume Brahimi’s renowned restaurants before serving as General Manager for Sydney Restaurant Group. In early 2022, Hugo embraced Bali's vibrant hospitality scene, bringing his extensive expertise to the island.

ZACHARY CONNOR DE GIT

Beverage Director

Multi-award-winning bartender Zac, originally from Queensland, Australia, brought his talents to MASONRY. in Bali in 2022. His career began at esteemed Australian bars such as Melbourne's Black Pearl and Der Raum, leading to his role as Head Bartender at Singapore's world-renowned Tippling Club. During his four years there, Zac was crowned Diageo World Class Singapore champion (2013) and won the Mediterranean Mastery title at the Global Diageo World Class finals that same year.