Step into an evening where taste takes center stage and every sip tells a story. On Monday, April 29th, from 6 PM to 9 PM, Tipple Room by Mozaic invites you to a special guest shift experience led by none other than Putu Wirawan, one of Bali’s finest in the world of mixology.
For one night only, the bar transforms into a playground of creativity, where signature cocktails are crafted with precision, passion, and a touch of flair. Paired with flavorful bites curated to complement each drink, this is more than just a night out — it’s a journey through taste, style, and atmosphere.
Come and unwind in the warm, sophisticated ambiance of Tipple Room. Good music, great company, and unforgettable flavors await.
Mozaic proudly presents the 8th season of sustainable seasonal cocktails, inspired by the legend of Tirta Amerta.
The journey begins with Feast of Gods, celebrating the quest for immortality. Pretender captures Vishnu’s disguise as Mohini, while Moon Eater tells of Kala Rau, the demon chasing the moon. Elder Dragon echoes Naga Basuki’s cosmic strength and balance. The legend continues with Drunken Lady, honoring the goddess who tricked demons with an intoxicating elixir. The Cure pays tribute to the divine healer, and Voicened recalls Shiva’s sacrifice, turning his throat deep blue.
Crafted with seasonal, local ingredients and Mozaic’s commitment to sustainability, these cocktails are a journey through taste and tradition. Step into the 8th season and experience the magic of Bali’s ancient legends.
Chef Blake Thornley's whole Dry-Aged Duck is a must-try culinary experience at Mozaic. This 16-day dry-aged duck is expertly cooked over an open flame and served in the Tipple Room by Mozaic. Enjoy it with whipped duck leg riette, sweet potato ginger puree, baby starfruit pickle, and spiced demi-glace.
Experience an unforgettable dining journey, available daily from 6 PM for IDR 688k++. To secure your spot, please make in advance reservation by 2 PM on the same day. Don’t miss out!
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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