Mozaic Restaurant Ubud, ranked 25th in La Liste 2025 and the only Indonesian restaurant recognized by Les Grandes Tables du Monde, presents an exclusive 6-hand culinary showcase featuring Chef Blake Thorley, Christian Martena of Clara Bangkok, and Gareth Whitton of Tarts Anon, Melbourne, for an unforgettable evening of world-class flavors and sweet perfection on Saturday, 31 May 2025, from 18:00 to 21:30 at the Dining Room, featuring welcome snacks, a 6-course tasting menu with petit fours, priced at 1.700K++ per person.
Mozaic proudly presents an exclusive culinary experience for pastry enthusiasts—a Pastry Masterclass demonstration with renowned chef Gareth Whitton, followed by a delectable Tarts Anon Pop-Up at the Tipple Room. Join us on Friday, 30 May 2025, for an inspiring pastry showcase, starting with a live demo Masterclass from 11:00 AM to 12:30 PM WITA, where Chef Gareth will share his expert techniques and signature creations. Then, continue the experience with the Tarts Anon Pop-Up from 1:00 PM to 4:00 PM WITA at the Tipple Room, offering guests a chance to savor his famous tarts. This exclusive event is priced at 388K++ per person—an unmissable opportunity to watch, taste, and be inspired
Join renowned mixologist Bili Wirawan at Mozaic Bar, Ubud, for an exclusive cocktail masterclass on Sunday, June 1st at 2:00 PM—an engaging demonstration focused on sustainability in mixology. Discover how to craft innovative, eco-friendly cocktails using locally sourced ingredients and sustainable techniques, as Bili shares his expert knowledge and creative approach to conscious cocktail-making. Set in the vibrant atmosphere of Mozaic Bar, this unique experience is priced at IDR 300K++ per person and offers an inspiring look into the future of sustainable bartending.
Mozaic proudly unveils a new cocktail series inspired by the grace and spirit of Balinese traditional dance. From the delicate courtship of Oleg Tamulilingan to the sacred energy of Topeng Sidakarya, each creation tells a story through flavor and form. Tari Cendrawasih takes flight with tropical elegance, while Tari Janger brings vibrant harmony. Puspanjali, Cilinaya, and Pendet round out the collection—each sip a tribute to Bali’s rich cultural rhythm.
Crafted with seasonal, local ingredients and Mozaic’s commitment to sustainability, these cocktails are a journey through taste and tradition. Step into the 9th season and experience the magic of Bali’s ancient legends.
Mozaic Restaurant Gastronomic Bali reopened its doors, re-designed and with new head chef Blake Thornley taking the helm alongside chef Chris Salans.
This iconic Asian gastronomic destination has undergone extensive remodelling of both the venue and menu concept.
Beginning a new chapter while staying true to its roots of delivering culinary excellence and showcasing Indonesian spices, ingredients, and seasonal products with a sustainable gastronomic approach.
The restaurant now features a new mixology lounge and a private dining kitchen to enhance the dining experience.
Mozaic boasts a cellar of over 200 different wines from all over the world carefully curated by our somellier and team. We also now feature an extensive selection of Natural and Organic Wines available at The Tipple Room by Mozaic and The Dining Room.
Mozaic Restaurant Gastronomic Bali offers a multifaceted dining experience that seamlessly blends mixology, fine dining, and a uniquely immersive, multi-tiered journey through the flavors and aromas of pan-asian cuisine, providing guests with a memorable and unparalleled culinary adventure.
Providing choice and immersion guests can choose from our carefully curated experiences all at our famous Ubud location.
With over two decades of legacy Mozaic Restaurant Gastronomic Bali has led the regions gastronomic landscape under the stewardship of Chef Chris Salans. 2023 sees the return of Chef Blake Thornley to Mozaic after more than 10 years to bring his unique approach and style to the forefront.
Staying to true to Mozaics core values we recruit an ambitious team from the local community and overseas to create a dynamic inclusive team.
Mozaic Restaurant Gastronomic Bali embraces traditional Balinese ingredients and creating modern sustainable dining by using locally sourced and organic produce, and applying contemporary cooking techniques to elevate the flavors and textures of the dishes while maintaining a focus on eco-friendly, zero waste practice.
Sustainability
We aim to to minimize its environmental impact by implementing practices such as sourcing local and organic ingredients, reducing food waste, using renewable energy sources, and minimizing water usage and carbon footprint, while still providing and high-quality experience to our customers.
Authenticity
The importance of authenticity with ingredients in a restaurant lies in creating an experience that is true to the culinary traditions and cultural heritage of a particular region, which not only enhances the flavor and quality of the dishes but also provides a deeper understanding and appreciation of the local culture and cuisine.
Innovation
Innovation in the kitchen at Mozaic involves the creative use of traditional Balinese ingredients and cooking techniques to produce exciting and contemporary dishes that push the boundaries of gastronomy while still paying homage to the local culture and culinary heritage.
At Mozaic we believe that sustainability is essential for the long-term success of the business and the planet. Hence, they source their ingredients locally and prioritise environmentally friendly practices in their kitchen. They also believe in innovation and regularly experiment with new techniques and ingredients to create unique and exciting dishes.
Authenticity is also crucial to Mozaic, as they strive to showcase the authentic flavors and culinary traditions of the regions they draw inspiration from. Finally, they aim to provide an exceptional dining experience, with attention to every detail, from the presentation of each dish to the quality of service.
All of these elements come together to create an unparalleled dining experience that leaves guests feeling satisfied and inspired.
We aim to minimize our environmental impact by implementing practices such as sourcing local and organic ingredients, reducing, recycling and upcycling our waste and minimalise our carbon footprint, while still still providing high-quality experiences to our customers
The importance of authenticity with ingredients in a restaurant lies in creating an experience that is true to the culinary traditions and cultural heritage of a particular region, which not only enhances the flavor and quality of the dishes but also provides a deeper understanding and appreciation of the local culture and cuisine.
Innovation in the kitchen at Mozaic involves the creative use of traditional Balinese ingredients and cooking techniques to produce exciting and contemporary dishes that push the boundaries of gastronomy while still paying homage to the local culture and culinary heritage.
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