Cook & Mason
Cook & Mason is proof you can teach an old building new tricks. The business partners behind Cook & Mason (previously Barque) transformed the former colonial cottage into their idea of a warm neighbourhood diner in 2017.
Gone is the former’s red-laminated bar, dark-green walls and hefty, immovable church-pew seating. In their place: stained pine flooring and custom-built, mid-century-inspired furniture. The biggest physical change, though, is outdoors following the construction of a roof above the former courtyard.
Cook & Mason’s cosmopolitan menu includes dishes such as braised pork, and lamb tartare paired with pickled mussels and spring onions. Local producers such as Blackwood Valley Beef and Jindong Pork are suppliers. In addition to a-la-carte ordering, a $60 per person chef’s menu is available.
There’s a similar bias to the drinks list. All the wines come from Australian producers, specifically those with a focus on minimal-intervention winemaking. Beers and ciders have been chosen with a similar local focus.