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.
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!
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: There are many Balinese ingredients with subtle nuances of flavour that, on their own, are probably not complex enough to be the main star of a recipe. So I came up with a dish that features several local ingredients, each with a different texture and taste. By experimenting with different levels of acidity, bitterness and sweetness, I created the perfect tomato salad with the right balance of flavours. I also decided to top this salad with a modern interpretation of a traditional Balinese dish called sambal be tongkol, which is a delightful combination of tuna and ginger flower.
Ingredients:
Salad
160 g cherry tomatoes, halved
1 belimbing wuluh, finely sliced
2 rosewater apples, cut into segments
50 ml olive oil
2 tbsp red wine vinegar
1 tsp fresh ginger juice
1 tbsp fresh herbs, finely sliced (such as lemon basil)
1 tbsp shallots, finely chopped
1 tbsp chives or spring onions, finely sliced salt and pepper, to taste
Relish
1/4 tsp shrimp paste, toasted % tsp salt
3 tbsp shallots, finely sliced
1 tbsp coconut oil
3 tbsp Lombok chillies (or red chillies), finely sliced
1 lemo lime leaf, finely sliced (or any edible lime leaf)
1 tbsp ginger flower, finely sliced
1 tbsp tomatoes, skinned and seeded, finely sliced
½ lemo lime (or any fragrant lime) salt, to taste
Fish
320 g tuna fillet, 4 x 80 g or 2 x 160 g portions salt and pepper, to taste 60 g white sesame seeds, untoasted
2 tbsp salad oil
1 tosp sesame oil sea salt, for garnish
Garnish
4 fresh herb sprigs of your choice
METHOD
To make the salad, place the cherry tomatoes, belimbing wuluh and rosewater apples in a bowl. Drizzle the olive oil, red wine vinegar and ginger juice over them. Add the herbs, shallots, chives, salt and pepper. Toss the ingredients and adjust the seasoning. Set aside for a minimum of 30 minutes.
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 and half the coconut oil and, using your fingers in a light rubbing motion, combine the ingredients for 1 minute. Add the chilli and combine in the same manner for 1 minute, adding the remaining coconut oil as needed to ensure the mixture is moist enough. Repeat this process with the lime leaf, followed by the ginger flower. Finally, add the tomatoes and squeeze in the juice of the half lime, throwing the entire lime half into the mixture as well. Do a final toss and adjust the seasoning. Set aside.
To cook the tuna, season the tuna portions with salt and pepper on both sides, then lightly press the sesame seeds onto one side. Heat the salad oil and half the sesame oil in a frypan until lightly smoking, then place the tuna fillets, sesame seed side down, in the pan. Sear the tuna (on one side only) until the sesame seeds are golden-brown and the tuna is cooked to your liking (at Mozaic, we serve our tuna rare). Remove from the pan and drain on paper towels.
To serve, heap the tomato salad in the centre of each plate. Place the fish on top, sesame-crusted side facing up. Sprinkle with sea salt and the remaining sesame oil. Top with the ginger flower relish (discarding the lime half) and a fresh herb sprig Serve immediately.
T I P S
Some of these ingredients may not be available where you live, so I suggest browsing the Asian markets in your neighbourhood and picking up samples of fruits, vegetables and even herbs that you have never dared to use. Taste each of them and try to decide whether their texture and flavour would be good in a tomato salad - some crunchy, some juicy, some soft, some sweet, some sour, some neutral; a little bitterness never hurts. Select your favourite ones and combine them using the recipe here.
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 one of those recipes that still charms me after all these years as a chef. For a long time, I have been working on marrying the subtle flavours of highly prized Western ingredients (such as truffles) with the flavours of Indonesia. This recipe is a good example of what we have been able to achieve. The exotic combination of truffles, torch ginger and pomegranate conspires to produce a truly tantalising dish, one that is truly worth the time and effort we’ve put into its creation. There are many such heavenly marriages made at Mozaic, but you’ll have to come to our restaurant to try them all.
Ingredients:
Pata Negra
- 8 slices pata negra ham, thinly sliced
Fish
- 320 g coral trout fillet, 8 x 40 g or 4 x 80 g pieces
- 2 tbsp truffle oil
- salt and white pepper, to taste
- 16 slices black truffle
- sea salt, to taste
Watermelon Salad
- 200 g watermelon, skin on, cut into 11⁄2 cm slices
- 40 pomegranate seeds
- 2 tbsp truffle oil
- 2 tsp chives, chopped
- salt and white pepper, to taste
Purple Carrot Purée
- 80 g purple carrots, peeled and chopped
- 80 ml fresh pomegranate juice
- 15 g butter
- salt and white pepper, to taste
Coulis
- 500 ml fresh pomegranate juice
- 1 torch ginger flower, finely chopped
Garnish
- 4 fresh herb sprigs of your choice
METHOD
For the pata negra, preheat the oven to 160°C. Set aside 4 slices for later use. The remaining 4 slices are to be made into crispy pata negra. Line a baking tray with a silicone mat or baking paper and place the ham slices on it. Lay another silicone mat on top of the ham. Bake for 15–18 minutes, or until dry and crisp. Allow to cool to room temperature and store in an airtight container.
To marinate the fish, season the pieces of coral trout with half the truffle oil, salt and pepper. Place 2 black truffle slices on top of each piece of fish and wrap them individually with cling film. Refrigerate. For the salad, char-grill one side of the watermelon on a very hot grill for few seconds, or until there are dark, criss-cross grill marks on the fruit (don’t grill the other side). Chill immediately in the refrigerator to stop the cooking process (the watermelon must remain crunchy). When cold, cut it into cubes and set aside at room temperature.
To make the purple carrot purée, simmer the carrots in pomegranate juice with the butter and a little salt, until the carrots are tender. Blend everything into a smooth purée in a processor and strain. Adjust the texture of the purée with a little pomegranate juice, so it’s nice and smooth. Season to taste with salt and pepper, then set aside. For the coulis, boil the pomegranate juice and the ginger flower until it has reduced to approximately 60 ml, and its consistency is suitable for plate decorating. Strain and set aside.
To cook the fish, steam the trout in the cling film until it’s cooked rare (approximately 4–5 minutes for 40 g pieces and 7–8 minutes for 80 g pieces). Meanwhile, assemble the watermelon salad by tossing the grilled watermelon cubes and pomegranate seeds with the truffle oil, chives, salt and pepper to taste. Drizzle each plate with the coulis, and arrange the salad and 2 small scoops, or quenelles, of purple carrot purée on each plate. Remove the cling film from the fish, then season it with sea salt and the remaining truffle oil. Arrange 2 pieces of fish on each plate. Garnish with 1 slice of fresh and 1 slice of crispy pata negra ham, and fresh herb sprigs.
T I P S
At Mozaic, we make our own truffle oil. We fill a jar with truffles, cover it to the brim with salad oil, seal the jar, and place the jar in the freezer for 2–3 weeks before using the oil.
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!
