Vegetarian Fine Dining in Ubud: Inside Mozaic's Botanical Menu

Mozaic's Botanical Menu is a six or eight-course vegetarian tasting menu in Ubud, priced from IDR 1,250,000++ per person. It is built on seasonal Balinese produce, herbs from the restaurant's own garden and Indonesian spices, and it changes often, so no two visits are quite the same. For travellers looking for a vegetarian restaurant in Ubud with true fine dining standards, it treats vegetables as the main event rather than a side option.

Why Ubud is the right place for vegetarian fine dining

Ubud draws travellers who come for yoga, wellness and slower living, and vegetarian food is part of everyday life here. Bali's fertile volcanic soil supplies vegetables, fruit, herbs and spices all year round.

Mozaic builds on that abundance. Since 2001, the restaurant has paired Indonesian ingredients with French technique, and the Botanical Menu applies the same approach without meat or seafood.

What is on the Botanical Menu

The current Botanical Menu reads like a walk through Bali's markets and gardens:

• Not a Greek Salad: coconut feta, tomato, ginger flower and pomelo
• Coconut and Winter Black Truffle Ceviche: coconut hearts, flesh and crumbs
• Banana Blossom: base gede (Balinese spice paste), kaffir lime, kenari nut and fennel
• Surf and Turf: morel mushroom, cassava and wakame seaweed
• Lion's Mane Mushroom: wasted bread gnocchi and fresh green peppercorn
• Mozaic Picnic in the Garden: [add description]
• Fresh Mangosteen Sorbet: macadamia praline and lychee
• Textures of Apple and Lemongrass: sponge, caramelized and frozen
• Petit fours

Because ingredients follow the seasons, Mozaic changes its menus often and keeps no fixed signature dish. The dishes above reflect the menu at the time of writing.

Local ingredients, French technique

Each dish starts with an Indonesian ingredient and uses classical technique to let it shine. Coconut becomes both a creamy feta and a delicate ceviche. Banana blossom, a staple of Balinese home cooking, meets base gede, the spice paste at the heart of the island's cuisine.

Luxury still has a place. Winter black truffle and morel mushrooms appear alongside cassava and kenari nut, showing that a vegetarian menu can be just as indulgent as a classic tasting menu.

Sustainability on the plate

The Botanical Menu also reflects Mozaic's approach to sustainability. The gnocchi is made from bread that would otherwise go to waste, and the fresh green peppercorns come from Mozaic's own sous chef, Chef Suweni. Herbs grow in the restaurant's garden, and food scraps return to that garden as compost.

Read more in Sustainable Fine Dining in Ubud: How Mozaic Puts Local Ingredients First.

Prices and pairings

Option

6 courses

8 courses

Botanical Menu

IDR 1,250,000++

IDR 1,500,000++

Wine pairing

IDR 1,200,000++

IDR 1,400,000++

Cocktail pairing

IDR 750,000++

IDR 950,000++

Grape & Grain pairing

IDR 900,000++

IDR 1,200,000++

All prices are subject to 21% service charge and government tax. For guests who eat meat and seafood, Mozaic also offers a Seasonal Menu from IDR 1,450,000++ per person.

Frequently asked questions

Does Mozaic have a vegetarian menu? Yes. The Botanical Menu is a six or eight-course vegetarian tasting menu built on seasonal Indonesian produce.

Is the Botanical Menu vegan? The menu is vegetarian. Guests who follow a vegan diet can ask the team about adjustments when booking.

How much is the vegetarian tasting menu at Mozaic? The Botanical Menu costs IDR 1,250,000++ for six courses and IDR 1,500,000++ for eight courses, before 21% service charge and tax.

Does the menu change? Yes. Mozaic changes its menus often to follow the seasons, so there is no fixed signature dish.

Where is Mozaic? Mozaic is on Jalan Raya Sanggingan in Ubud, Bali, a short drive from central Ubud.

Book your table

If you are searching for vegetarian fine dining in Ubud, Mozaic's Botanical Menu offers a seasonal tasting journey through Bali's gardens and markets. Reserve your table here or contact reservations@mozaic-bali.com.