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!
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
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!
Mozaic Ubud is thrilled to announce an extraordinary culinary collaboration as part of the Ubud Food Festival 2024. On June 1st, 2024, Mozaic Ubud will host a special Four Hands Dinner featuring guest chef Deepanker Khosla, an award-winning chef from Bangkok's Michelin-starred Haoma.
Chef Deepanker Khosla, renowned for his innovative approach to Indian cuisine and recipient of this year's Sustainable Restaurant award by Asia's 50 Best, will team up with Mozaic's acclaimed chef, Blake Thornley, to present a sustainable dining experience like no other. The event will showcase reimagined authentic Indian cuisine, which Deepanker refers to as Neo-Indian, alongside the seasonal of locally-sourced signature dishes from Chef Blake.
With a guiding principle of "Grow to Give Back," Haoma is Thailand's trailblazing, pioneering urban farm and zero-waste restaurant. Embodying a modern-day commitment to regenerate the ecosystem, food, and community, Haoma utilizes local, ethical, and sustainable ingredients to create a distinctive dining experience.
"We are honored to welcome Chef Deepanker Khosla to Mozaic Ubud for this special collaboration," said Chef Blake Thornley. "His innovative approach to sustainable Indian cuisine perfectly aligns with our commitment to using locally sourced ingredients and minimizing waste. Together, we look forward to offering guests a unique dining experience that celebrates the richness of Indian flavors in a sustainable and ethical way."
The Four Hands Dinner will take place at Mozaic Ubud, located in the heart of Bali's cultural hub. Priced at IDR 1,600,000++ per person, this exclusive event promises to be an unforgettable culinary journey for all attendees.
Don't miss this opportunity to savor the best of Neo-Indian cuisine and signature dishes from Chef Blake Thornley, all while supporting sustainable practices and ethical dining.
For info & reservations, please get in touch with Mozaic Restaurant Ubud WhatsApp at +62 821-4723-5550.
Join us at Mozaic Ubud on June 1st, 2024, for an exclusive Four Hands Dinner featuring guest chef Deepanker Khosla from Bangkok’s Michelin-starred Haoma. In a six-course set menu, indulge in a fusion of Neo-Indian and locally sourced cuisine curated by Chef Khosla and Mozaic’s own Blake Thornley. Priced at IDR 1,600,000++ per person, this unforgettable culinary journey celebrates sustainability and ethical dining practices. Book now for a night of exquisite flavors and conscious dining. Book now for an unforgettable dining experience!
Experience the Ultimate Fusion of Culinary Craftsmanship and Mixology Excellence at Mozaic Restaurant Gastronomic
Ubud, Bali - [May 2024] – Prepare to be swept away at Mozaic Ubud, the renowned culinary gem nestled in the heart of Bali, is proud to present an exciting culinary collaboration with Yao Lu, the founder of Union Trading Company, ranked among the World's 50 Best Bars and 6 times Asia’s Best Bars. This unparalleled event promises an extraordinary culinary journey paired with exquisite cocktails, curated by two masters of their craft.
On May 8th, 2024, guests are invited to indulge in a special bar takeover with Yao Lu, featuring expertly crafted cocktails priced at only IDR 158k++ per person, showcasing Yao Lu's signature blend of creativity and innovation. Continuing the celebration, on May 10th, 2024, Mozaic presents a remarkable Cocktail Pairing Dinner. Renowned Chef Blake Thornley will collaborate with Yao Lu to create a sensational 7-course menu, perfectly complemented by handcrafted cocktails. With only IDR 1,888,000++ per person, this exclusive dining experience promises to tantalize the senses and redefine the boundaries of gastronomic indulgence.
"We are thrilled to partner with Yao Lu and Union Trading Company for this extraordinary event," says Chef Blake Thornley. "This collaboration allows us to push the boundaries of culinary innovation and create unforgettable experiences for our guests."
Don't miss this unique opportunity to witness the fusion of culinary and mixology mastery at Mozaic Restaurant Gastronomic. Limited seats available. Reserve your spot now for an unforgettable gastronomic journey at www.mozaic-bali.com or at our reservation WhatsApp +62-821-4723-5550.
Bali is Indonesia’s most famous tourist destination, thanks to its stunning beaches, incredible rainforests and mountains, and eclectic nightlife. But there’s something else that you should know about the area: it’s home to Michelin star chefs and five-star restaurant experiences.
If you’re planning a trip to Bali, you want it to be a holiday of a lifetime. Yes, you’ll want to go and explore the island and relax on the beach, but when you’re finished for the day, you’ll also want to unwind and eat great food at a Bali Michelin star restaurant quality which offers high cuisine to a similar standard as Michelin star restaurants at other locations around the world.
The great thing about Mozaic is that it gives you Ubud fine dining right here in the heart of the island. There are no restaurants with a Michelin star in Bali, but there are establishments who achieve a similar standard with the quality of their food, such as Mozaic.
Learn more about the Mozaic dining experience and see what’s on the menu.
With Mozaic, fine dining in Bali achieves a whole new level of excellence. Part of that comes from the fact that we have a dedicated team of chefs at our Bali Michelin star restaurant quality who are obsessed with their craft, continually making changes and refinements that will make their food even more delectable.
Click here to reserve your table now with our simple online booking system!
Many people think that the work of a five-star restaurant is to cook great meals in the kitchen. But, if we’re honest, a large chunk of our time is spent outside of our workplace looking for new ingredients. About 30 percent of our time goes into finding the elements that can make meals that are the closest thing you can get to Michelin star food in Bali.
At Mozaic, we make sure that we use only the highest quality Michelin star chefs. Blake Thornley is a chef from Christchurch, New Zealand, who previously worked at some of the best restaurants around the world, creating Michelin star food for exceptional clientele. Now Blake is bringing food that is of the same quality as Michelin star in Bali, allowing tourists and holidaymakers to experience the difference of this level of cuisine.
Mozaic’s reputation as an exceptional private dining experience in Bali is second to none. You don’t have to take our word for it. We've won numerous awards including Wine Spectator Award of Excellence 2017-2018, World Gourmet Summits Top 10 in Asia, 2017, and Hospitality Asia Platinum Award for Number 1 Most Innovative Restaurant.
We know that when our guests are looking for a Michelin restaurant in Bali, they don’t want an experience that is simply transplanted from Europe. Ubud fine dining should be different. Blake Thornley might have been trained in Michelin star restaurants in Europe, but he and the team have worked tirelessly to bring the originality and flair of the restaurant scene to Bali while at the same time, remaining true to local tastes and flavors.
Mozaic provides people with the taste of Indonesia, but at a level and quality that is unexpected. It’s not surprising that we are the envy of other restaurants, many of which would like to achieve the same Michelin star quality as the food that we create in our kitchens. It’s the combination of the French passion for food and locally-sourced ingredients that make what we do here so special as an aspiring Michelin restaurant in Bali.
Recently, we won a Wine Spectator Award for Excellence. How did we get it? Our approach is to work in partnership with the best vineyards all over the world, allowing us to select the most exquisite wines for our guests. When you come to Mozaic, you’ll be presented with a fabulous wine list, giving you incredible scope to choose the perfect wine to complement your meal. You won’t find a more comprehensive or high-quality wine list anywhere else in Indonesia.
At Mozaic, we like to think that we do things differently, and we hope that you'll agree. From the moment you step into our restaurant, you’ll be treated to an incredible multisensory experience. The lighting, smells, textures, and flavors all add up to an experience that you'll remember for a lifetime.
We’ve put a great deal of time and thought into every aspect of your experience. Yes, the food is important, but so too is everything else, from the setting to the manner of the waiters. We want our restaurant to be beautiful, memorable and tailored to your needs.
We offer a range of settings at our restaurant. You can settle down for aperitifs in our Tipple Room, go for a romantic meal with your partner in our beautiful gazebo, or enjoy our private dining experience in Bali to entertain guests.
Mozaic stands out among restaurants in Bali. With us, you get a fine dining experience in one of the most stunning locations on Earth.
