MASON Evolves
to MASONRY.

After seven years shaping Bali’s dining scene, MASON. is evolving. The much-loved restaurant group,
co-founded by acclaimed chef Ben Cross, is stepping
into a new era with a refreshed name: MASONRY.

After seven years shaping Bali’s dining scene, MASON. is evolving. The much-loved restaurant group, co-founded by acclaimed chef Ben Cross, is stepping into a new era with a refreshed name: MASONRY.

MASONRY.

Canggu

(opened 2018) set the tone for the brand with its 120-seat restaurant. Concrete, stone, wood, and steel create a relaxed, handcrafted vibe, with an open kitchen at the heart of the action. The courtyard is Canggu’s go-to spot for sharing Mediterranean plates, crafted cocktails, and good times with friends.

MASONRY.

Uluwatu

(opened 2022) brings a sleek, open-kitchen energy to Bali’s southern coast. The 110-seat space mixes natural materials with clean lines, creating a vibe that’s effortlessly cool yet welcoming - perfect for long lunches and relaxed dinners.

MASONRY.

Japan

(opening December 2025) brings Bali warmth to Niseko’s snowy slopes. The 60-seat venue at the ski-in/ski-out Kyo Hotel blends alpine charm with the brand’s social, vibrant energy. Guests can enjoy signature dishes featuring the finest local produce - from house-made halloumi using Hokkaido milk to Furano Wagyu with mandarin kosho - alongside cocktails, curated wines, and a lively atmosphere for friends, families, and travellers alike.

ABOUT

Founded in Bali in 2017, Brett Hospitality Group (B.HG) is a collection of restaurants and bars defined by craftsmanship, quality, and community. The group’s debut venue, Fishbone Local, opened in 2018, followed by MASONRY. Canggu, known for its Mediterranean-inspired, wood-fired cooking and in-house charcuterie.

The group has since expanded with The Back Room (2019), MASONRY. Uluwatu (2022), and Bar Vera (2023), a neo-Parisian-style bistro in collaboration with Further Hotel Group. With a reputation for consistency, innovation, and memorable dining experiences, M.HG continues to expand across Bali and internationally, with MASONRY. Japan in Niseko marking its first global venture in December 2025.

Inspired by the craft of masonry – made from scratch, by hand, with care – the new identity reflects both the brand’s artisanal ethos and its global ambitions. Known for wood-fired Mediterranean cooking, house-made charcuterie, and a philosophy of elevated simplicity, MASONRY. is now ready to move from Bali favourite to international name. The journey begins this December with MASONRY. Japan, opening in Niseko.

ABOUT

Founded in Bali in 2017, MASONRY. Hospitality Group (M.HG) is a collection of restaurants and bars defined by craftsmanship, quality, and community. The group’s debut venue, Fishbone Local, opened in 2018, followed by MASONRY. Canggu, known for its Mediterranean-inspired, wood-fired cooking and in-house charcuterie.

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The group has since expanded with The Back Room (2019), MASONRY. Uluwatu (2022), and Bar Vera (2023), a neo-Parisian-style bistro in collaboration with Further Hotel Group. With a reputation for consistency, innovation, and memorable dining experiences, M.HG continues to expand across Bali and internationally, with MASONRY. Japan in Niseko marking its first global venture in December 2025.

Inspired by the craft of masonry – made from scratch, by hand, with care – the new identity reflects both the brand’s artisanal ethos and its global ambitions. Known for wood-fired Mediterranean cooking, house-made charcuterie, and a philosophy of elevated simplicity, MASONRY. is now ready to move from Bali favourite to international name. The journey begins this December with MASONRY. Japan, opening in Niseko.

Read less >>>‍

Guests can enjoy a curated selection of fine wines, local and imported beers, and MASONRY.’s inventive twists on classic cocktails.

Led by multi-award winning Beverage Director Zac de Git (formerly Tippling Club, Singapore), the cocktail program blends modern techniques with timeless flavours. Standouts include the Margarita a la MASONRY. tequila, lime, pomegranate - which balances crowd-pleasing familiarity with inventive flair, alongside the Mezcal Negroni and Crusta 360, two bold aperitifs perfect for sharing.

The wine list, curated by certified Court of Master Sommelier and MASONRY. COO Marcus Boyle, balances old and new world varietals, focusing on quality, value, and uniqueness. Innovative preservation systems allow a rotating selection of fine wines by the glass, ensuring guests can enjoy something new with every visit.

The handcrafted aesthetic extends as much to the vibe as it does to the menu. Designer Kelvin Ho has created minimal, elegant spaces using concrete, stone, steel, and wood - elements that feel relaxed, sophisticated, and timeless, while letting the open kitchen take centre stage.

As the name suggests, every MASONRY. venue is built from the ground up - from kitchen to interiors. Materials are sourced locally and sustainably where possible, with a pared-back, handcrafted approach throughout. Each space blends earthy textures with clean, crafted lines, creating environments that are social, vibrant, and welcoming. Across all locations, the open kitchen remains the heart of the experience, reflecting MASONRY.’s ethos of approachable Mediterranean dining and community.

MEET THE TEAM

Ben Cross

Head Chef

Ben began his career at Rae’s on Wategos, Byron Bay, training under Janni Kyritsis (MG Garage) and Neil Perry (Rockpool Group). Moving to Bali in 2008, he joined
KU DE TA, later co-founded Mejeakwi, and in 2017 launched MASONRY. Hospitality Group. Ben has built an international profile with acclaimed Test Kitchen pop-ups in Hong Kong, consulting as Executive Chef for Aqua Blu’s luxury expedition yacht, and live masterclasses at Australia’s Noosa Food & Wine Festival.

Ben Cross

Head Chef

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

Co-Founder & Culinary Director

Ben began his career at Rae’s on Wategos, Byron Bay, training under Janni Kyritsis (MG Garage) and Neil Perry (Rockpool Group). Moving to Bali in 2008, he joined KU DE TA, later co-founded Mejeakwi, and in 2017 launched MASONRY. Hospitality Group. Ben has built an international profile with acclaimed Test Kitchen pop-ups in Hong Kong, consulting as Executive Chef for Aqua Blu’s luxury expedition yacht, and live masterclasses at Australia’s Noosa Food & Wine Festival.

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

COO & Sommelier

With 25+ years of experience shaping wine programs in Australia and Singapore, Marcus has led beverage offerings at acclaimed venues worldwide, from Ezard’s in Melbourne to a long-standing role heading the Tippling Club group in Singapore. A Certified Court Master Sommelier, he curates MASONRY.’s global wine selection, blending new and old-world producers to complement the menu and elevate the dining experience.

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.

ZAC DE GIT

Beverage Director

A multi-award-winning bartender with a flair for creativity, Zac previously led Singapore’s Tippling Club as Head Bartender. Winner of Diageo World Class Singapore (2013) and Mediterranean Mastery at Diageo World Class Global, he brings inventive techniques and bold, thoughtful flavours to MASONRY.’s cocktails, blending classics with a contemporary twist.