At the front door, you are already preparing your self for something different. Something special! A more elegant entrance if would be difficult to imagine. The immaculate gilded doors form the backdrop to an uniquely manicured front drive. You notice the mock dining tables, fully set in the adjoining window, as you are welcomed by the white-clad maitre d', and the concierge takes your car for parking.You step through a smalt reception area into a well-lit garden setting. The main dining room is an open room to the right, but there are further smaller ones down amongst the trees at the bottom of the garden] However, the main room has it's own special charm. It is unusually brightly lit but it would be hard to imagine it any other way. The lighting this elegant room, seems to separate it from the back lit trees and shrubs. If the room were only candlelit, then the surrounds wouId probably engulf you.
Good firm chairs that actually seat you at the correct height at the table, and support your back perfectly make you think that maybe here at Mozaic they have that attation-to-detail so sadly lacking in so many other places in Bali!.
You are about to enjoy an evening atUbud's newest time dining experience, up in Sanggingan, between Campuhan and Sayan. Mozaic offers an interesting six Course Testing Mew [four of the courses come as a choice of two offerings] for Rp. 200.000++, but we preferred to make our own combinations.
A fresh Tasmanian Salmon Sashimi that had been cured ln a citrus marinade is served with a Balinese cucumber urap and parmesan crisps. This was a perfect start. As was the Rosemary Braised Gindara Fish, a nice chunk of firm tasty fish in a ginger sauce, topped with a fricassee of wild mushroorns.
The pan seared Moulard Duck Foie Gras, served with mango in an Armagnac sauce was sensational! What a way to start a meal in Ubud! Interesting was Chilled Jumbo Prawns in a salad of fresh beans in a yellow curry, red wine and shellfish reduction vinaigrette The menu is changed, on a regular basis, at Mozaic, depending on availability of fresh produce cancel "The Dish". The dish.
Mentioned in this review are from those that were available on my various visits.
Soups and salads are also on offer and the Seafood chowder is a mix of Seabass, King Prawns, Baby Squid and Clams. All the little things seem to happen at Mozaic the excellent warm bread rolls keep arriving, a brown walnut and a long, thin garlic infused white roll. The very professional level of service is one of the first things that you notice on arrival, lt does not vary throughout the evening!
So, who said it can't be done in Bali? Maybe it just depends on whether management tries hard enough, or even has any idea of what is required. To sum up in ONE word, professionalism.
Now for mains, and although not a large selection, the choice is still very difficult. The roasted New Zealand Rack of Lamb is in a black olive pieces of lamb I have ever had. But to be asked, when ordering. if you want rice with your main, really takes you aback . For sure, have nice available from the kitchen for those poor souls who have no feelings for any cuisine other than their own, button Offer it at the table in a French restaurant is almost offensive! Unfurtunately mashed potatoes are the only alternative, althought they are very good.
The Grilled Australian Tenderloin of Beef is .served with a wild mushroom cappuccino and in a spicy pumpkin sauce. The Bedugul Rabbit & Moulard Duck Foie Gras Pastilla is served with Mollucas cinnamon and a salad of baby greens. Pan Seared Tasmanian Salmon comes with a haricot vert, fava bean & sweet corn fricassee and spiced tomatoes in a Italian caper souce.
I could not resist the Victoria Duck Breast roasted in fresh thyme, it was supposed to arrive on a young jack fruit & wild mushroom civet with an English spinach sauce and ripe lack fruit relish. In fact it came with the combination of beans from another dish, which suited it perfectly. The thick, tender, tasty slabs' cross-sliced duck breast were cooked pink, as ' should be, although the last few pieces were underdone even for me.
The Grilled King Prawns, glazed to a Pinot Noir and Grape reduction were large, firm and full of taste. They were served with a spicy curried sweet corn and sweet pea source.There was also a Grilled Bluefin Tuna in cherry tomato, rosewater apple and a salad of young starfruit.
The wine list is small but represents a better than average range of Australian, Californian and . French wines. A few of them are available by the glass, although only a small portion is presented. Which looks quite ridiculous in the great oversized glasses, and they insist on serving their red wine chilled. For dessert, there is quite a good selection. You can even order a glass of late picked riesling to enjoy with your dessert. It may not quite be a 'sticky', but for Bali, very impressive. A Young Coconut and Semollna Pudding with poached tamarillo fruit and vanilla bean ice cream is a refreshing way to finish off your evening with the tasting Menu. There was also a Warm Chocolate & Nutmeg 'Baba' with sauteed juwet berries in a spiced Chianti red wine reduction.
Alternatively The Hot cacao du Barry a chocolate fondant with a fresh coconut sorbet, sour cherries and coulis was on the main menu, as was a mango, Strawberry & Tangerine Gratin, with an Arak "api" sabayan and a fresh ginger ice cream.