MASONRY: Elevated Dining With House-Cured Meats And Sophisticated Vibes In Canggu

MASONRY brings the best of Australian talent with Chef Nathan Sasi, the mastermind behind Fishbone Local. Dedicated to using only the finest, freshest ingredients, Sasi showcases ancient techniques such as pickling, curing, fermenting, cheesemaking, and whole-animal butchery, creating a menu rooted in artisanal craftsmanship. It’s also worth checking out their branch in Uluwatu, too!

House-cured cheeses, pickles, and meats are the stars of the menu. Kick off your meal with wood-fired flatbread, BBQ zucchini, and fried calamari. For larger groups, the slow-cooked lamb shoulder and wood-fired pork belly are perfect sharing plates. Families will love the kids’ menu, featuring bites like fish croquettes, crispy chicken pieces, and vanilla bean ice cream. And don’t skip dessert—the wood-fired bread pudding is a must-try. Wash it all down with fresh juices, kombucha, or signature cocktails like the Margarita a la Mason (tequila, lime, pomegranate) or La Pera (vodka, pear, spiced vanilla, lemon).

The food’s artisan spirit is perfectly matched by MASONRY’s sophisticated yet laid-back atmosphere. Designed by Kevin Ho, the 100-seat restaurant features a minimalist aesthetic with concrete, stone, steel, and wood elements. An open kitchen serves as the centerpiece, while the string-lit courtyard offers a cozy, open-air dining experience.

MASONRY is also expanding! In December 2025, MASONRY Japan opened in Niseko. Led by Co-Founder and Culinary Director Ben Cross, the new location brings the Mediterranean-inspired dishes loved in Bali to Niseko, enhanced with Japan’s exceptional local ingredients and flavors.