A reunion of past and present, where two culinary journeys converge for one extraordinary night. Join Chefs Blake and Aditya as they craft a menu that tells their story—an evolution of flavors, influences, and a relentless pursuit of excellence.
Join us for an extraordinary evening where past and present collide, as Chefs Blake and Aditya craft a 6-course menu showcasing their journey, on Saturday, April 12, 2025, at Mozaic Dining Room, Ubud, for IDR 1,600,000++ per person.
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!
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 my favourite recipes as it really represents Mozaic’s cuisine: isolating an exotic flavour from a quintessentially local dish and turning it into something unexpected, yet surprising, for both visitors and locals. This dish came about during the first few years I lived in Bali, when I’d order grilled prawns or fish from vendors along the beach. These would always be served with a perfectly ambrosial sambal kecicang (Balinese ginger flower relish). The first time I tried it, the flavour was so magical I had to ask what was in it. And I had my answer: torch ginger. It changed my life forever.
Ingredients:
Marinated Strawberries
250 g strawberries, hulled and cut into segments
2 large kaffir lime leaves, finely sliced
4 tbsp lemon juice
4 tbsp sugar
Sorbet
350 ml water
125 g sugar
100 ml liquid glucose
1 medium ginger flower, finely sliced
1½ leaves gelatine, pre-soaked
150 ml plain unsweetened yoghurt
2–3 tbsp lemon juice
Garnish
10 kaffir lime leaves, whole
10 torch ginger petals
Special Equipment
ice cream machine
METHOD
Place the strawberries in a bowl and season with the sugar, lemon juice and lime leaves. Cover with cling film and allow to marinate in the refrigerator for a minimum of 1 hour and up to 24 hours.
Bring the water, glucose and sugar to the boil in a saucepan. Add the ginger flower and simmer for 1 minute. Remove from the heat, cover and allow the mixture to infuse for 10 minutes. Strain. Add the gelatine, stir well and allow the mixture to cool to room temperature and thicken to a soft set. Whisk in the yoghurt and lemon juice (to taste, depending the level of acidity, but I suggest slightly more rather then less lemon juice for perfect results). Mix until smooth. Chill the mixture in the refrigerator, and then churn the sorbet in an ice cream machine until it hardens. Transfer the sorbet to a plastic container and freeze for a minimum of 1 hour.
To serve, divide the marinated strawberries and liquid between 10 pre-chilled bowls. Place 1 scoop, or
quenelle, of sorbet on top, garnish with a kaffir lime leaf and torch ginger petal and serve immediately.
T I P S
For information on how to make sorbet if you don’t have an ice cream machine, see Techniques (page 140).
If strawberries are unavailable, the recipe works beautifully with seasonal fruit like peaches or apricots.
Feel free to experiment and add your personal touch to this recipe. If you have any questions or need further assistance, don't hesitate to reach out to us.
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: 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.
Portion: Serves 4 as an appetiser or 2 as a main course.
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
¼ tsp shrimp paste, toasted
¼ 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 tbsp 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
