Ever-evolving tastes

At Mozaic chefs Chris Salans and Blake Thornley offer several different dining experiences that seamlessly blends fine dining, great wines and creative mixology

Dining Room

The newly renovated air-conditioned dining room set amid Mozaic’s tropical garden offers the award-winning tasting menus that the chefs are know for, pairing Indonesian ingredients and flavors with precious ingredients from around the world.

CHEF’S AMUSE

MOTHER OF PEARL
Vanilla Dressing, Macadamia, Vodka Creme Fraiche, Andaliman

CONFIT CORAL TROUT
Red Hot Sour, Bell Pepper, Kemangi Gel

FOIE GRAS SNOW
Smoked Eel, Kluwek, Wasted Citrus, Beetroot Candy

DRY-AGED DUCK BREAST
Caramelized Grape, Laksa Puree, Pomegranate

MANGOSTEEN SORBET
Hazelnut Praline, Lychee Kaffir Jelly

RED WINE ICE CREAM
Caramelized Chocolate, Hazelnuts, Fresh Green Peppercorn

PETIT FOURS

ADDITIONAL COURSES

*POTATO
Trout Roe, Pata Negra Ham, Pickled Radish

*VENISON LOIN
The Whole Onion, Puffed Quinoa, Black Mint

PRICE

6 – Course  1,300,000++
8 – Course  1,650,000++
Per Person.

++All prices are subject to a 21 % service charge and government tax.

Download PDF Menu

CHEF’S AMUSE

WATERMELON TART
Rendang Spices, Parmesan, Sea Herbs

DATE GALETTE
Curried Cauliflower, Hazelnuts, Celery

STEAK FRITES
Pomelo, Pommes Souffle, Fresh Green Peppercorn

CHARRED EGGPLANT
Kenari Nut Butter, Smoked Cardamom, Garden Herbs

WHIPPED VANILLA GOAT CHEESE
Strawberry Croutons, Candied Olives

KEMANGI MOUSSE
White Chocolate, Burnt Butter, Turmeric Sorbet

PETIT FOURS

ADDITIONAL COURSES

*MUSHROOM TOFU
Wakame Grain risotto, Sour Tomato Gel

*BLACK PUDDING
Whipped Potato Puree, Wild Mushroom Gravy

PRICE

6 – Course  950,000++
8 – Course  1,300,000++
Per Person.

++All prices are subject to a 21 % service charge and government tax.

Download PDF Menu

Chef's Table

Experience the height of creativity and interaction with our exclusive private dining room located in the Mozaic workshop where the team of chef’s perform live cooking.

CHEF’S AMUSE

KINGFISH HAM
Radish, Kaffir, Gazpacho, Tomato Granita

SLIPPER LOBSTER
Pomelo Lard, Fennel, Kenari Nuts

CORAL TROUT
Radish, Watermelon, Sturgeon Caviar

FOIE GRAS SNOW
Cured Duck, Pickled Beetroot, Kluwek, Olive

VENISON LOIN
Mantou, Black Garlic, Sea Broccoli

BRIE DE MEAUX
Truffle Honey, Tofu Vanilla Sorbet

CHOCOLATE PARFAIT
Curry Leaves, Kalamansi Lime Sorbet, Shaved Fennel

PETIT FOURS

PRICE

7 – Course 1,500,000++ per person

++ All prices are subject to a 21% service charge and government tax.

Private Dining

Menus are tailor-designed based on guests' requests and seasonal availability.

Menus are tailor-designed based on guests' requests and seasonal availability.

CHEF’S AMUSE

KINGFISH HAM
Radish, Kaffir, Gazpacho, Tomato Granita

SLIPPER LOBSTER
Pomelo Lard, Fennel, Kenari Nuts

CORAL TROUT
Radish, Watermelon, Sturgeon Caviar

FOIE GRAS SNOW
Cured Duck, Pickled Beetroot, Kluwek, Olive

VENISON LOIN
Mantou, Black Garlic, Sea Broccoli

BRIE DE MEAUX
Truffle Honey, Tofu Vanilla Sorbet

CHOCOLATE PARFAIT
Curry Leaves, Kalamansi Lime Sorbet, Shaved Fennel

PETIT FOURS

++ All prices are subject to a 21% service charge and government tax.

Tasting Rooms

A brand-new casual fine dining experience in a newly renovated space with a brand-new open kitchen powered by Nayati, a walk-in wine room and a full bar. Offering an a la carte menu of high-end products prepared simply and served casually.

TASTES

SOFT SHELL CRAB CAESAR     230K
Romaine Lettuce, White Anchovies, Parmesan

FOIE GRAS TERRINE     295K
Baby Starfruit, Toasted Milk Bread

KINGFISH CEVICHE     220K
Young Coconut, Citrus, Pickles, Wakame Crisp

CAVIAR DOUGHNUT    220K
Kaffir Lime, Crème Fraiche

WHIPPED DUCK RILLETTE     240K
Housemade Pickles, Ciabatta

FOIE GRAS STUFFED CHICKEN WINGS     280K
Tarragon, Wasted Citrus Jam

SLICED PATA NEGRA (50GR)     320K
Tomato Bread, Pickles

BEEF RENDANG TARTARE     280K
Sweet Potato Chips, Kenari Nuts, Parmesan

TRUFFLE SANDWICH     280K
Brie De Meaux, Milk Bread

PLATES

DRY AGED MARKET FISH     380K
Watercress, Fennel, Spiced Almonds, Lemon

TRUFFLE RISOTTO     390K
Wild Mushrooms, Mascarpone, Parsley

ROASTED CAULIFLOWER     300K
Chickpeas, Pomegranate, Curry Meuniere

CONFIT DUCK LEG     395K
Tomato, Capers, Smoked Potato Puree

SLOW COOKED LAMB RACK     560K
Sweet Potato, Mint Demi-Glaçe

GRILLED WAGYU RIB EYE (250GR)     890K
Fresh Herb Purée, Fresh Green Peppercorn Demi-Glaçe

BRAISED RABBIT RAVIOLI     360K
Red Wine, Baby Carrots, Tarragon

SLIPPER LOBSTER      590K
Oyster Mushroom, Tempe Crumble

SWEETS

TRIO OF IMPORTED CHEESES  380K
Seasonal Condiments, House Baked Bread

DARK CHOCOLATE PARFAIT 130K
Strawberries, Rosemary, Olive Oil

WASTED LEMON JAM DOUGHNUT 110K

CHOCOLATE PARFAIT  130K
Strawberries, Rosemary, Olive Oil

TASTING ROOMS MANGO “CHEESECAKE” 130K

SEASONAL SORBET (3 SCOOPS) 100K

++All prices are subject to a 21 % service charge and government tax.

Download PDF Menu

SEASONAL COCKTAILS
All 140K++

SAWO
Manilkara Zapota

BOGEY
Dried Sawo, Cocchi Amaro & Rossa, Campari, 1615 Italia Puro, Jim Beam Black

REVOLT
Sawo Milk, Lemon, Saline, Choco Absinthe, Bols Cacao Brown, Black Tears Cuban Spiced Rum

SIRSAK
Annona Muricata

ECSTASY
Lacto Sirsak, Agave, Soda, Cocchi Americano, Grey Goose la Poire

DOWN
Sirsak Yogurt, Ginger Beer, Lemon, El Gobernador Muscatel

MANGGIS
Garcinia Mangostana

MOUSY
Manggis Milk, Jasmine, Lychee, Coffee, Wild Turkey 81

DUMBSTRUCK
Lacto Manggis, Coconut, Burnt Lemon, Altos Plata

RAMBUTAN
Nephelium Lappaceum

RAGE
Rambutan Shrub, Hibiscus, Mesoyi, Soda, Bobby’s Dry Gin

Download PDF Menu

Wines

We are happy to present you with wines from all over the world which have been carefully selected to ensure a complete gastronomic experience for all guests who wine and dine at Mozaic.

Romantic Gazebo

An exclusively curated romantic dinner for two at our garden gazebo.  A luxurious and intimate dining experience with exquisite seasonal dishes.

Partners

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