"Mason, a modern Australian restaurant in the hipster mecca of Canggu, makes its charcuterie and cheese in-house; don't sleep on the halloumi, served in a cast-iron frying pan and dressed with thyme and honey, or the shareable plate of cold cuts (including a house-made pork-neck coppa). The chicken—perfectly cooked with crisp skin and moist flesh—is also phenomenal, even more so because of the little jug of jus on the side. Dessert specials rotate; on a recent visit, we loved the mandarin and coconut sorbet, which hit the table with a buttery shortbread." - CNT Editors
Courtesy Mason