Mozaic Gastronomic Restaurant – Ubud Bali

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

KINGFISH HAM
Radish, Kaffir, Gazpacho, Tomato Granita

SEARED SCALLOP
Parsley, Coconut, Crab,Tapioca

FOIE GRAS
Smoked Eel, Apple and Lemongrass

SLOW COOKED LAMB
Pumpkin, Wild Mushroom, Rendang Spices

GINGER FLOWER SORBET
Strawberry, Kaffir

TEXTURES OF CHOCOLATE
Milk, White, Dark, Wasted Citrus

PETIT FOURS

ADDITIONAL COURSES

*POTATO
Trout Roe, Pata Negra Ham, Pickled Radish

*VENISON LOIN
Mantou, Black Garlic, Sea Broccoli

PRICE

6 – Course  1,250,000++
8 – Course  1,600,000++
Per Person.

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

Download PDF Menu

CHEF’S AMUSE

‘BEEF’ CARPACCIO
Rendang Spices, Parmesan Tofu, Cumin Leaf

THE WHOLE ONION
Kulat Pelawan, Burnt Bread

POMELO LARD
Charred Cauliflower, Turnip, Curry Leaves

BLACK PUDDING
Whipped Potato Puree, Wild Mushroom Gravy

FROZEN BURRATA
Candied Beetroot, Olive

KEMANGI MOUSSE
White Chocolate, Burnt Butter, Turmeric Sorbet

PETIT FOURS

ADDITIONAL COURSES

*POTATO
Truffle Espuma, Pickled Radish, Seaweed

*GREEN BARLEY & QUINOA
Charred Tomato, Sour Gel, Laska Leaf

PRICE

6 – Course  900,000++
8 – Course  1,250,000++
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

FOIE GRAS
Smoked Eel, Apple and Lemongrass

LAMB RACK
Pumpkin, Wild Mushroom, Rendang Spices

KEMANGI MOUSSE
Valrhona White Chocolate, Turmeric Sorbet, Burnt Butter

PETIT FOURS

PRICE

5 – Course 750,000++ per person

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

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.

Romantic Gazebo

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

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.  

Mozaic Lounge

Mozaic’s Lounge offers a quaint space for guests to enjoy sharing plates from the Mozaic kitchen as well as hand crafted cocktails and a large selection of wines by the bottle and by glass.

SNACKS
All snacks served in pairs of two

Tomato Tartare, Parmesan 55K

Carrot Cardamon Croissant, Thyme Leaves 58K

Kulat Pelawan Dumpling, Bengkuang 62K

Foie Gras Biscuit, Apple Lemongrass 78K

The Whole Watermelon, Olive 50K

Whipped Pork, Babi Guling Glaze62K

PLATES

Sliced Pata Negra, Pickles, Bread 260K

Selection of Local Cheese & Bread 250K

Frozen Burrata, Candied Beetroot, Olive 100K

Beef Rendang Carpaccio 280K
Rendang spices, Shimeji Mushrooms, Parmesan Custard

Cured King Fish 195K
Kaffir Lime, Shaved Fennel, Sliced Almonds

Pomelo Lard 180K
Cauliflower Puree, Curry Leaves, Turnip

Truffle Potato 210K
Seaweed, Radish, sea Grape

TRINKETS
All are served in pairs of two

Carbon Macaroon, Wasted Lemon Jam 40K

Mango Kaffir Lime Roll 25K

Chocolate Caramel, Red Wine Lemon Pepper 35k

Dark Chocolate Sea Salt Lemon Bonbon 45k

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

Download PDF Menu

SEASONAL COCKTAILS
All 140K++

KEDONGDONG
Spondias dulcis

MORNING FEAST
Baked Kedongdong whisky, Kencur & Curry milk, Vanilla, Curry Leaf.

NEVER EASY
Naked Grouse, Kedongdong, Cocchi Amaro, Pineapple Soda, Black Salt.

JERUK BALI
Citrus maxima

ROAD SIDE
Coconut Whisky, Coconut Milk, Kacang Ijo Dawet, Pomelo Emulsion.

FACING NORTH
Cocoa Tequila, Smoked Karusotju 25, Hibiscus Tea, Pomelo, Bonbon.

SALAK
Salacca zalacca

THE EXPECTED GUEST
Salad Gin, Citrus, Snakefruit, Curcuma, Turmeric Glazed Cherry.

HEAVY FLUFFY
Marigold Vodka, Cocchi Americano Infused Jackfruit, Lemonsnake Foam.

JERUK KINTAMANI
Citrus nobilis

COLD TREE
Cascara Rum, Coffee, Orange, Arenga, Fermented Tangerine.

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. 

Mozaic Gastronomic Restaurant Bali
Mozaic Gastronomic Restaurant Bali
Mozaic Gastronomic Restaurant Bali
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