Distinctive Dining Experiences.
An experience designed as a seamless progression through space and sensation. The evening begins in the Tipple Room, transitions into the Dining Room, and concludes in the garden.
Each setting offers a distinct atmosphere, shaping a journey defined by movement, contrast, and culinary expression.
At Mozaic sustainability, innovation, authenticity, and world-class dining are at the core of everything we do.
Begin your Mozaic journey in the Tipple Room, where guests are welcomed with canapés, opening bites, and carefully crafted drinks before continuing into the Dining Room.
The Journey Deepens
The Dining Room is where the heart of the Mozaic experience of the experience takes place. The space is air-conditioned, comfortable, and designed to keep the focus on the food.
Guests are served a multi-course tasting menu that evolves with the seasons, with optional wine pairings available to complement each course.
Located in the Workshop, experience the height of creativity and interaction with our team of chefs cooking live in front of your very own eyes. Private Dining is fun, interactive, informative, and delicious all at the same time. In the peak season, the venue transforms into a live interactive Chef’s Table experience.
An intimate dining experience designed for two, set within a private garden gazebo. Enjoy a curated tasting menu complemented by champagne and optional wine pairing in a secluded and immersive setting.A one-of-a-kind dining experience for two in our romantic garden gazebo, complete with champagne, wine pairing in an idyllic setting.
Celebrate Easter in refined elegance at Mozaic Restaurant Gastronomique, where fine dining meets artistry and seasonal inspiration.
This special evening presents “Easter, Reimagined,” a thoughtfully curated 7-course gastronomic journey by Chef Blake Thornley. Each dish is crafted to reflect the spirit of renewal, creativity, and the beauty of seasonal ingredients, offering guests a memorable culinary experience in an intimate and sophisticated setting.
Join us for a night of exceptional flavors, elegant ambiance, and a celebration of modern gastronomy designed to elevate your Easter evening.
Available at IDR 1,700,000++ per person on April 5th, 2026 at 6 PM.
Experience a touch of luxury with Mozaic's exclusive Champagne & Caviar special for only IDR 2,800,000++. Indulge in a bottle of exquisite Brut Duval-Leroy Champagne paired with 30 grams of superior Oscietra Caviar Perseus No.2. This elegant combination promises a delightful unique experience, blending the crisp, refined bubbles of the champagne with the rich, luxurious flavors of the caviar. Treat yourself to a lavish escape and savor these premium delicacies at Mozaic. This special is available every day.
Surprise your loved ones with an unforgettable dining experience at Mozaic! Our gift vouchers are the perfect way to share the magic of gourmet cuisine and exceptional service. Whether for a special occasion or just to show your appreciation, a Mozaic gift voucher offers the recipient a chance to indulge in our exquisite dishes and world-class ambiance. Purchase a gift voucher today and let your friends and family embark on a culinary journey they will cherish forever!
Discover career opportunities at Mozaic and be part of a team dedicated to creating exceptional dining experiences.
Chef Blake Thornley, a creative force, is now leading Mozaic’s Evolution. He worked alongside Chef Chris, honing his craft over a decade ago at Mozaic. Chef Blake, from Christchurch, New Zealand, started working in kitchens at the age of 11 and has a passion for cooking and creativity.
He has worked at renowned restaurants such as Charlie Trotter’s in Chicago and was head chef at the award-winning Mozaic restaurant in Bali for eight years, where he advanced his culinary practice and developed new recipes reflecting local traditions, worldly influences, and unique tastes.
In 2017, Chef Blake joined OHA Group in Shanghai, opening OHA Eatery and other venues with a focus on locally-sourced seasonal Chinese ingredients and organic wine, as well as re- launching the Blackbird restaurant with a Third Floor edible garden and a second floor Chef’s Table called Table Black.
He builds on his foundation in Indonesia’s ingredients and combines it with the fast-paced energy of the Chinese urban scene to reshape perceptions and the gastronomic experience while taking pride in eschewing traditions and emphasizing the integrity of ingredients and passion of producers.
Chef Chris Salans was born in Washington D.C. on July 18th, 1970 to a French mother and an American father. He moved to Paris at the age of two and graduated from Tufts University in Boston. After attending the Cordon Bleu cooking school in Paris, he interned at the 3-Michelin-star restaurant l’Oustau de Baumaniere and then worked at Lucas Carton, where he became head Saucier. He then worked in Bali at The Legian Suites before returning to New York City to become Head Chef of Bouley’s Bakery. He later moved to California to work at Thomas Keller’s new French bistro restaurant, Bouchon, before returning to Bali to work at Ary’s Warung.
Eventually, he opened his own restaurant, Mozaic, which was recognized by the prestigious European association, Tradition et Qualité, as a member of Les Grande Tables Du Monde. Mozaic was also recognized as the best restaurant in Indonesia by Food&Wine, Prestige, and Indonesia Tatler magazines, and received the Award of Excellence from Wine Spectator for their wine list. Chef Chris Salans has since been invited to culinary events worldwide as a Master Chef and has developed Mozaic to include catering services and a cooking school and workshop.
The Mozaic restaurant gastronomique boasts a talented and dedicated kitchen team that takes pride in creating innovative, flavorful, and visually stunning dishes that highlight the best of local and international ingredients. Led by Chef Owner Blake Thornley and Chris Salans, the team is committed to using sustainable and ethical sourcing practices and works closely with local farmers, fishermen, and producers to ensure the highest quality ingredients in every dish.
In addition, the front of house team at Mozaic is known for their exceptional service and attention to detail, creating a warm and welcoming atmosphere for guests. They are well-versed in the intricacies of the menu and wine list, and can provide knowledgeable recommendations to ensure that every guest has a memorable dining experience.
Together, the kitchen and front of house teams at Mozaic work seamlessly to create an unforgettable gastronomic journey for every guest.
