SCOTT Mason has gone from leading an army of chefs in some of Sydney’s top restaurants to doing his own dishes at the Orient Point Bakehouse and is loving it.
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With a pedigree in the kitchens of well-known restaurants such as Bistro Moncur, Level 41 and Bambini Trust Restaurant, Sydney’s loss is the Shoalhaven’s gain.
Mason bought the bakehouse and moved to the region with his partner Tobie Mann this year.
The couple were looking for a sea change and after seeing the view across Crookhaven decided to take out the lease on the intimate dining space.
“We decided we’d had enough of Sydney. It was time for a change,” he said.
“We’re not big shot Sydney people with wanky attitudes. We’re just blending in doing what we do and hopefully people will like it,” he said.
While they’ve taken over the bakehouse it’s not strictly bakery goods.
“We’re not doing traditional bakehouse pies and sausage rolls but what we do is all handmade.
“At the moment we’re just doing weekends and Friday night is fish and chip night.
“I’ve got a local fisherman who sells me fresh fish.
“That’s a big part of why I wanted to move here. The local fresh produce is as good as it gets.
“Even in Sydney it’s very hard to get that sort of quality, despite the prices.”
Mr Mason said his plan was to look after the locals with large portions, all-day breakfasts and inexpensive meals.
