Nic Watt’s passion for flavour is matched by his dedication to detail, with each dish standing alone of its own accord but also entirely complementary to the other dishes presented. It’s all about the natural flavour retained by grilling the food on the robata grill – the heart of MASU. Robata literally means ‘fireside cooking’ and originates from a centuries-old, country style method developed by northern Japanese fishermen around a communal hearth.
Our menu includes a selection of smaller dishes designed to share with family and friends. Enjoy signature dishes such as tartare of salmon and tuna with house made rice cracker, tempura yellow belly flounder with chili ponzu, and lamb cutlets with gochujang hot pepper, pickled onions and carrot.