Chef Blake Thornley's whole Dry-Aged Duck is a must-try culinary experience at Mozaic. This 16-day dry-aged duck is expertly cooked over an open flame and served in the Tipple Room by Mozaic. Enjoy it with whipped duck leg riette, sweet potato ginger puree, baby starfruit pickle, and spiced demi-glace.
Experience an unforgettable dining journey, available daily from 6 PM for IDR 688k++. To secure your spot, please make in advance reservation by 2 PM on the same day. Don’t miss out!
