Chefs Nick and Sonia Anthony opened Masons of Bendigo in 2012. They create a dining experience where colour, texture and flavour come together in artful arrangements on the plate.

The menu comprises small and large plates designed to share. Alternatively, diners can opt for the Roaming Menu – a chef’s selection of dishes using that day’s produce delivery.

Sample the likes of sweet Black Mission figs from Mildura with Holy Goat fromage frais, pomegranate and toasted quinoa. There is also roasted McIvor Farm Berkshire pork fillet with breaded pork belly, morcilla and a smear of roast pumpkin.

The menu is a true expression of the local terroir (the character of a place) and celebrates the incredible work being done by the small-scale farmers in the area.

Nick heads to B&B Basil farm in East Bendigo each morning to pick edible flowers and microgreens. Payment is left in an honesty box, like in the good-old days.

Sommelier Paul Hobson oversees a wine list that, like the edibles, favours Victorian producers.

The restaurant’s name is a nod to the original inhabitant of the building – the W.D. Mason Glass factory. Melbourne-based architects Russell & George created the contemporary interior. It melds white brick, black bentwood chairs, wood paneling and custom light features.

The thoughtfulness of the venue even extends to the plates, made by Glenn Tebble at Bendigo Pottery, around the corner.

Explore Bendigo further using our detailed Out of Town to Bendigo guide.