Season 11 of Mozaic’s cocktail menu translates Indonesian childhood games into an ingredient-driven fine dining cocktail experience. Built around local fruit seasons such as klengkeng (longan), nangka (jackfruit), kepundung, and pinang, each cocktail showcases advanced bar techniques including milk and agar clarification, fermentation, CO₂ injection, ultrasonic infusion, and house-made kombucha.
Creations such as Flipping Stones with fermented jasmine and blue cheese cream, Breaking Brick featuring fermented jackfruit milk and green peppercorn leaf, and Bamboo Pistol with kepundung, temulawak kombucha, and bamboo infusion reflect Mozaic’s philosophy of technique in service of Indonesian ingredients. More than a cocktail menu, Season 11 offers a refined yet playful extension of Mozaic’s Michelin-level dining journey in Ubud — where heritage, craftsmanship, and storytelling come together in every glass.
We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.
As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.
ABOUT THE RECIPE: This dish showcases the unique characteristics of tempeh – specifically, its delectably
nutty flavour and crunchy texture. The flavour of tempeh is quite understated on its own, but when paired
with a white fish, its distinctive taste shines through and adds a delicious crunch to the fish. The zesty
Balinese lemongrass relish that accompanies this dish is the perfect foil for the tempeh-crusted fish,
resulting in a sensational dish that your dinner guests will talk about for days.
Ingredients:
Bell Pepper Sauce
5 g butter
1 tbsp shallots, chopped
3 cloves garlic, roasted, see Techniques (page 140)
21⁄2 yellow bell peppers, roasted and peeled, see
Techniques (page 140)
50–60 ml chicken stock, see Techniques (page 140)
2 kaffir lime leaves, bruised
salt and white pepper, to taste
Lemongrass Relish
1⁄4 tsp shrimp paste, toasted
1⁄4 tsp salt
3 tbsp shallots, finely sliced
2 tbsp lemongrass, finely sliced
1 tbsp coconut oil
3 tbsp Lombok chillies (or red chillies), finely sliced
1 lemo leaf (or any edible lime leaf), finely sliced
1⁄2 lemo lime (or any fragrant lime)
salt, to taste
Fish
480 g king snapper fillets, 6 x 80 g or
3 x 160 g portions
60 g fresh tempeh (freeze for 6 hours before use)
salt and white pepper, to taste
1 tbsp salad oil
1 tbsp shallots, chopped
2 pinches thyme leaves
10 g butter, unsalted
sea salt, to taste
Asian Greens
1 tbsp sesame oil
1 tbsp salad oil
1 tbsp ginger, julienned
1 tbsp garlic, finely sliced
2 tsp white sesame seeds
100 g yellow bell peppers, roasted, peeled and
diced into 1 x 1 cm cubes
100 g red bell peppers, roasted, peeled and
diced into 1 x 1 cm cubes
200 g bok choy, stems cut into batonnets, then
blanched until al dente; leaves sliced raw
50 g edamame beans, blanched and peeled
50 g baby corn, cut in segments and blanched
2 tbsp soya sauce
1 tbsp chives, sliced
salt and white pepper, to taste
Garnish
6 fresh herb sprigs of your choice
METHOD
To make the sauce, melt the butter in a pan over medium heat. Add the shallots and garlic. Sauté until the shallots turn translucent. Add the bell peppers and chicken stock, and bring to the boil. Remove from the heat, and process in a blender until smooth. Strain and pour the sauce back into the pan. Bring to the boil again and add the lime leaves. Take off the heat, set aside and allow it to infuse; don’t remove the lime leaves as you want to extract as much flavour as you can from the leaves. Season to
taste with salt and pepper, and set aside.
For the relish, crumble the shrimp paste and salt together in a bowl. Please note: these steps must be followed precisely in order to achieve the correct balance of flavours. Add the shallots, lemongrass and coconut oil. Combine for a minute using your fingers in a light rubbing motion. Add the chilli and mix well by hand for another minute. Add the lime leaf and mix for another 30 seconds. Then squeeze in the juice of the half lime and throw the entire lime half into the mixture. Do a final toss and adjust the
seasoning. Set aside.
Next, prepare the fish crust. Grate the frozen tempeh and coat one side of the fish fillets with the grated tempeh, to form a 3 mm crust. Season the fish with salt and pepper on both sides. Heat the oil in a pan until lightly smoking. Place the fillets, tempeh side down, into the oil. Sear the tempeh until it’s golden-brown and no longer sticks to the bottom of the pan. Turn the fillets over, cooking them until they are done to your liking (at Mozaic we serve our fish rare). Just before the fish is done, add the
butter, shallots and thyme, and baste the fish with the melted butter. Remove from the pan and drain on paper towels. Season with sea salt. To stir-fry the Asian greens, heat the salad oil and half the sesame oil in a sauté pan or wok. Add the ginger and garlic, stir-frying until they are lightly browned. Add the sesame seeds and brown them lightly. Add all the vegetables and mix well. Add the soya sauce, and cover the pan with a lid for a minute or until the vegetables have wilted. Season to taste with salt and pepper. Add the chives and remaining sesame oil, and give the greens a final toss. Dish them out immediately, leaving the sauce behind in the wok. Raise the heat and reduce the sauce until it’s quite thick.
To serve, make a circle of the yellow bell pepper sauce in the centre of each plate. Pile some vegetables in the centre of each circle. Drizzle the vegetable sauce around the plate. Top the vegetables with a piece of fish and a spoonful of the lemongrass relish. Garnish with a fresh herb sprig and serve immediately.
T I P S
Be careful when searing the fish on its tempeh-crusted side. The tempeh has a tendency to fall apart and stick to the pan, so make sure the oil is just starting to smoke before you put the fish in. Also, avoid moving the fish around the pan until the tempeh has turned a nice golden-brown and doesn’t stick to the pan anymore. Don’t overcook tempeh as it will develop a bitter flavour.
We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:
Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!
Warm regards,
The Mozaic Team
Join us for a spectacular evening on Saturday, 14 December 2024, as Bili Wirawan, freshly crowned Best Restaurant Mixologist of 2024 by Les Grandes Tables du Monde, curates a one-of-a-kind cocktail pairing dinner at Mozaic Ubud! Starting at 7 pm, enjoy a 6-course dinner with live cooking by Chef Blake Thornley at the Chef’s Table. Each course will be paired with Bili’s signature cocktails, showcasing his award-winning creativity. For IDR 1,300,000++ per person, experience a perfect blend of flavors in an unforgettable culinary journey. Reserve your table now for a night of celebration and great tastes!
Celebrate Christmas Day with a delightful lunch at the Tipple Room by Mozaic on 25th December 2024! Indulge in a festive feast featuring a selection of scrumptious dishes, perfectly crafted to bring joy to your holiday gathering. Enjoy a sharing-style menu designed for IDR 888,000++ per person, making it the perfect opportunity to unwind and connect with friends and family. Immerse yourself in the warm ambiance of the Tipple Room, where every bite is a celebration of the season. Join us for a memorable Christmas lunch filled with laughter, love, and delicious flavors—reserve your table today!
Ring in the New Year 2025 at Mozaic Restaurant Ubud! On the eve of December 31st, 2024, indulge in a sumptuous 8-course culinary journey crafted by the visionary Chef Blake Thornley for IDR 1,800,000++ per person in the Dining Room. The evening's festivities will be elevated by live entertainment and a complimentary champagne toast at the stroke of midnight. For an additional IDR 100,000++, take your celebration to the next level with the exclusive Chef's Table experience, where you'll be treated to an intimate, interactive culinary showcase. Let Mozaic Restaurant Ubud be the backdrop for an unforgettable New Year's Eve, replete with exceptional flavors, refined dining, and joyous revelry, all perfectly complemented by dishes that highlight the rich flavors of the season's finest produce!
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.
This September, immerse yourself in the essence of Jambu Air with Mozaic’s Seasonal Cocktails! Bring in fresh Jambu Air and enjoy a complimentary cocktail, either "Backyard Troops" or "Enter The Woods," crafted by our talented Mixologist Bili Wirawan and his exceptional team. These unique creations highlight locally sourced ingredients, blending Jambu Air with intriguing flavors for a refreshing and memorable experience. Visit Mozaic this September for a delightful and impactful cocktail journey!
We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.
As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.
About the recipe:
This is another creative marriage between the wonderful ingredients of Bali and those of the West. Since tempeh – long considered a poor man’s food in Indonesia – is a favourite of mine, I saw it as a personal challenge to elevate its status and give it prestige. Just as Joël Robuchon brought the common lentil to his plate by marrying it with foie gras, we did the same with tempeh and truffles. Fried tempeh has a wonderful nutty flavour that goes beautifully with the earthy taste of truffles; in addition, it also adds a lovely crispy texture to the dish.
Ingredients:
Sweetbread
250 g sweetbread, cleaned
3 tbsp plain flour
3 tbsp salad oil
1 tsp celery, finely diced
1 tbsp carrots, finely diced
1 tbsp shallots, finely diced
1⁄2 clove garlic, crushed
1 pinch salt
1 sprig thyme
1 salam leaf (or bay leaf)
250 ml chicken stock, see Techniques (page 140)
salt and white pepper, to taste
Linguini (makes 10 servings)
250 g wheat flour
15 g fresh black truffles
1 pinch salt
5 egg yolks
1 whole egg
2 tbsp black truffle oil
1 tbsp cold water
Truffle Foam
250 ml fish stock
1 sprig flat leaf parsley
1 sprig thyme
1 sprig lemon balm (or a herb of your choice)
2 tsp puréed onion (boil onion until soft, blend
to a purée, then strain excess liquid)
2 tsp puréed fennel (boil fennel until soft, blend
to a purée, then strain excess liquid)
1 tsp garlic, puréed (roast garlic and blend
to a purée)
50 ml cream
2 tbsp fresh black truffles, chopped
3 tbsp truffle oil
salt and white pepper, to taste
Artichoke Purée
150 g Jerusalem artichoke, peeled
100 ml milk
100 ml water
1 salam leaf
1 sprig thyme
1 pinch salt
white pepper, to taste
Crumble
2 tbsp tempeh, fried and chopped
1 tsp black truffles, chopped
1 pinch lemon zest, finely grated
1 pinch marjoram, finely chopped
1 tsp flat leaf parsley, finely chopped
1 tsp truffle oil
salt and black pepper, to taste
Garnish
4 fresh herb sprigs of your choice
METHOD
To prepare the sweetbread, dust it with flour, then sear it in 1 tbsp of oil over high heat until golden-
brown. Remove from the pan and discard the oil. Turn the heat down to low, and add another tbsp of oil. Add the vegetables and salt, and cook until translucent. Add the sweetbread, thyme, salam leaf and
chicken stock. Cover the pan with parchment paper and simmer gently for 20–30 minutes, or until the
sweetbreads are done. Remove the sweetbreads from the cooking liquid, strain and refrigerate.
To make the truffle linguini, mix the flour, truffles and salt in a food processor on high speed until the
truffles are incorporated. Combine the egg yolks, egg, water and 1 tbsp of the truffle oil in a mixing
bowl and whisk lightly. Set the speed of the food processor to low, and gradually add the egg mixture
until you get a smooth ball of dough. Wrap the dough with cling film and refrigerate for a minimum of
1 hour. When ready to use, roll out the dough and feed it into a pasta machine fitted with a linguini
attachment. Place the linguini strands on a plate and cover with a damp towel. Set aside.
To prepare the sauce for the truffle foam, bring the fish stock to the boil and add the herbs. Remove
from the heat, cover and allow the mixture to infuse for 10 minutes. Strain. Add the remaining
ingredients and bring to the boil again. Remove from the heat, cool and process in a blender until
smooth. Set aside.
For the purée, combine all the ingredients in a pan. Bring to the boil and simmer until the artichokes
are soft. Strain (reserving the cooking liquid), then blend the mixture in a processor until it’s smooth.
Strain again then season to taste with salt and white pepper. Adjust the consistency of the purée with
a little of the cooking liquid; the purée should be nice and smooth, yet thick enough to form a circular
shape in the bowl. Set aside.
To make the crumble, mix all the ingredients together and season to taste with salt and black pepper.
To fry the sweetbread, dry them with paper towels and them into 12 equal pieces. Season with salt and
white pepper and coat them lightly with flour. Shake any excess flour off. Heat the last tbsp of oil in a
pan, and sear the sweetbread slices until they are crispy and golden-brown.
Meanwhile, bring a pot of water to the boil and add a little salt and oil. Cook the linguini until al dente,
then strain it and season it with the remaining truffle oil and a pinch of salt.
Divide the warm purée between the pre-warmed bowls. Place some truffle linguini in the centre, and
arrange the sweetbread around the pasta. Emulsify the truffle liquid with a hand blender (the liquid
should be between 50–60°C in order to to create a strong foam), and spoon the foam over the
sweetbread and pasta. Top with the crumble. Garnish with a fresh herb sprig and serve immediately.
T I P S
Always opt for fresh tempeh if possible, and freeze it yourself. Pre-frozen tempeh won’t taste as good.
Sweetbread is not easy to cook, but practice makes perfect. Be careful not to undercook or overcook it,
or it will be soft and mushy. Test for doneness by pressing it with your fingers – the sweetbread should
be slightly resistant to the touch.
We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:
Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!
Warm regards,
The Mozaic Team
Join us for our enchanting Garden Afternoon, available every day from 2pm to 4pm, by reservation only. Immerse yourself in a tranquil oasis as you indulge in our exclusive tasting experience amidst the serene open garden setting. This unique culinary adventure offers the perfect escape from the hustle and bustle of everyday life.
For only IDR 500,000++ for 2 people, you and your companion can savor a meticulously curated selection of sweet and savory delights. Our talented chefs have crafted a menu that tantalizes your taste buds and rejuvenates your spirit. From delicate pastries and decadent desserts to savory bites bursting with flavor, each item is prepared with the finest ingredients and utmost care.
Enjoy your afternoon in our beautiful garden in Ubud, Bali, surrounded by lush greenery and the soothing sounds of nature. The tranquil ambiance provides the perfect backdrop for relaxation and connection, whether you're sharing this experience with a loved one, a friend, or treating yourself.
Don't miss this opportunity to escape to our garden oasis. Unwind and savor the finest flavors, meticulously crafted to provide an unforgettable afternoon experience. Reserve your spot now and embark on this delightful journey with us!
Join us on June 22, 2024, for an exclusive 7-course dinner featuring Miyazaki A5 Wagyu beef, masterfully crafted by Chef Blake Thornley. Experience the luxurious flavors of premium Wagyu in a unique live cooking presentation at the Chef's Table. This exceptional event is priced at IDR 1,900,000++ per person. Reserve your spot now for a night of indulgence and culinary delight!
