Hello from Chris Salans in Bali

Melbourne Food and Wine Festival, March 8th. Chef Chris will be cooking as a guest chef for the “French cuisine, Balinese flavours” event held at Phillippe Restaurant on Collins Street in downtown Melbourne. Click Here for a preview of the menu and Here for reservations

Maître Cuisinier de France, March 11th. Chris Salans will be in Paris to be inducted as a “Master Chef of France”, one of the most prestigious titles that can be awarded to a chef. The aim of the Association is “to preserve and spread the French culinary arts and assist professional development.”

Taste Great Southern, April 14th. Chris Salans will be representing Spice in Albany, Western Australia to cook at “The Spice Boys” event Garrison Restaurant, Mount Clarence. A 7-course degustation menu from the menu at Spice with optional pairing with Rockcliffe Wines. Click Here for details and reservations.

Black Truffle Dinner

Mozaic presents a very special fresh Périgord Black Truffle Dinner on March 21st, as part of the ‘Gout de France’ a worldwide celebration of French gastronomy. Chef Chris Salans will be cooking himself, featuring Black Truffles on every course, with an optional pairing of fine French Premier Cru and Grand Cru wines.

Ubud Food Festival 2019

Mozaic Restaurant
April 26th

A collaboration of Bali’s top chefs for the second year running is taking place at Mozaic with Chefs Jethro Vincent and Braden White from Bikini, Kevin Cherkas from Cuca, Wayan Kresna Yasa from Kaum, Ben Cross from Mason and Chris Salans from Mozaic – going shoulder-to-shoulder to put the best of Bali on your plates. At the communal tables, you’ll be in the finest foodie company for five blissful courses. Click Here to book

Spice by Chris Salans
April 27th

Spice will host its first of a series of “Brem, Arrack & Spice,” event with guest celebrity bartender Imamudin Azai from Arrack & Spice bar in Jakarta and celebrity guest chef Ben Ungermann, runner up Masterchef Australia. Both guys will take over Spice for dinner, doing a 4-course menu withcocktail pairing. There will be late-night cocktails after the dinner – get ready for a wild night! Click Here to book

Hooray for Brem and Arrack!

It is our new mission to put arrack and brem at the top of the list of local specialties. Brem is a naturally fermented rice wine. Arrack is a clear distilled spirit from fermented rice. Our supplier is the Dewi Sri company, a local firm founded in Sanur, Bali in 1968 and dedicated to the professional production of rice wines and spirits.

Spice by Chris Salans

Spice is planning to do take-over events with guest mixologists four times a year, inviting an Indonesian celebrity mixologist to come to Spice to take over the bar and create pairings with Indonesian foods using Brem and Arrack. The “Brem, Arrack & Spice” event at Spice by Chris Salans on April 27th is the first of this series. Click Here to book


Mozaic will launch 10 new cocktails in March 2019, based on the Ramayana story – an Indian epic with deep roots in the cultures of Java and Bali. The magical story of the young prince Rama and his virtuous wife Sita is full of philosophical and spiritual beauty. Chris Salans says “we want to bring Balinese culture into our guest’s experience with new beautiful and dramatic cocktails.”



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The Chris Salans Group featuring Mozaic Restaurant & Spice by Chris Salans

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