Vive la gastronomie française!

Mozaic Ubud is proud to host French Gastronomy Week in collaboration with the Embassy of France and Institut Français Indonésie. Join us on October 18th for a special 6-course tasting menu with French flair, with an optional pairing of all French wines. Mark your calendar and we look forward to welcoming you soon to Mozaic Ubud!

Blake X Grant Table
8 – Course IDR 1,800,000++ PER PERSON

Welcome Drink and Snacks

BLUE SWIMMER CRAB
Pomelo Lard, Laksa Leaf 

COAL FIRED LOBSTER
Tomato and Peach Ceviche, Raw Curry Sauce 

CONFIT CORAL TROUT
Radish Ginger Flower, Charred Watermelon, Caviar 

AGEDASHI OF FOIE GRAS
Scallop, Cauliflower, Shiitake 

WAGYU TENDERLOIN
Smoked Onion Soubise, Sea Broccoli, Rendang Spices, Puffed Quinoa

ROASTED TRUFFLE DUCK PASTRAMI 
Baby Beets, Pomelo, Endive, Preserved Walnut 

WASTED LEMON SALAD
Fennel, Spiced Almonds, Kalamansi Lime  

CHOCOLATE RAVIOLI
Caramelised Coconut Milk, Chilled Snake Fruit and Sour Soursop Consommé 

Petit 4’s 

++ All prices are subject to a 21% service charge and government tax.

The premier international fine food and wine organization in Bali will held its second exceptional annual dinner in the Chef’s Table at Mozaic Ubud on Saturday, 8 July, 2023. Chef Blake Thornley will masterfully crafting a six-course dinner accompanied with delightful wine pairing.

A local festival celebrating sustainability in collaboration with the Sustainable Food Festival 2023

Visit Mozaic Ubud booth
Friday, 4 July 2023
4:00 – 10:00 PM

Hatten Wine Garden, Sanur – Bali

A brand-new casual fine dining experience in a newly renovated space within Mozaic Restaurant Ubud, with a newly open kitchen powered by Nayati, a walk-in wine room, and a full bar. Offering an a la carte menu of high-end products prepared simply and served casually, Tasting Rooms will be opened 7 days a week, from 5:30pm until 1am, for late night drinks and bites.

Chef Hans Christian from Jakarta’s award-winning fine-dining restaurant August, joins Mozaic’s Blake Thornley in a 4-hands unparalleled fine-dining experience. From caviar doughnuts and octopus with andaliman hollandaise, to lobster tail with tapioca crab ragout and lamb shortloin, caramelized galangal tomato curry, this 8-course menu reflects the supreme creativity of chefs at the top of their game.