Welcome to the Mozaic Post-Dining Experience

Thank You for Dining with Us!

We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.

Exclusive Content for Our Valued Guests

As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.

Special Recipe: Mozaic of Cuttlefish and Exotic Fruits Vanilla Dressing

Ingredients:

  • Vanilla Dressing *
    1 tbsp fresh green peppercorns
    ½ tsp star anise, seeds only
    75 ml salad oil
    1 vanilla bean, seeds only
  • Cuttlefish
    1 cuttlefish (whole weight approx 650 g, cleaned weight approx 300 g)
    2 tbsp olive oil
    salt and white pepper, to taste
  • Fruit
    50 g papaya
    50 g watermelon
    50 g mango
  • Caramelised Walnuts
    7 walnuts, roasted
    5 tsp sugar
  • Condiments and Garnishes
    6 green asparagus
    ½ tsp chives, sliced
    salt and white pepper, to taste
    lemon juice, to taste
    6 fresh herb sprigs of your choice

 

METHOD
Make the vanilla dressing in advance. Place all the ingredients in a blender and process until smooth. Store in an airtight container and keep in a dark, cool place for a minimum of 1 week.

To cook the cuttlefish, heat a grill or grill pan until it’s very hot. Place the olive oil, salt and pepper on a plate or tray and roll the cuttlefish in the mixture, ensuring it’s well coated. Place it on the hot grill then put a heavy object, such as a heavy pan, on it to ensure the cuttlefish doesn’t curl up while cooking. Once you have nice grill marks on one side (2–3 minutes), turn the cuttlefish over and repeat the process on the other side. Refrigerate. Once cold, cut the cuttlefish into 1½ x 1½ cm squares. Cut the fruit to the same size and thickness as the cuttlefish. You will need 8 squares of cuttlefish and 8 squares of mixed fruits for each portion.

To prepare the walnuts, stir the sugar over medium heat until it melts and caramelises to a dark brown colour (approximately 5 minutes). Remove it from the heat and add the walnuts, quickly tossing them in the pan to ensure they are well coated in the caramel. Remove the walnuts from the pan one by one so they don’t stick together, and place them on a sheet of waxed paper. When cold, cut or break the walnuts into small pieces.

To prepare the asparagus, remove any brown ends, then peel and cut each asparagus into 3 pieces (1 tip and 2 pieces of stem). Blanch the asparagus in boiling salted water, then plunge them into a bowl of ice-cold water to stop the cooking process and retain their lovely green colour. Drain and set aside.

To assemble, mix the squares of cuttlefish and fruit with 2 tbsp of vanilla dressing in a bowl and season with salt, pepper and lemon juice to taste. Arrange the squares on the plates in a chequerboard pattern (see photo opposite).
Put the asparagus in the same bowl that previously held the cuttlefish and fruit, and mix well with
the dressing left over in the bowl. Place a tsp of the walnut pieces on each plate, then arrange the asparagus on top. Mix the chives with another tbsp of dressing and drizzle it around the plate for decoration. Garnish with a fresh herb sprig and serve immediately.

TIP
At Mozaic, we cook our cuttlefish sous vide (in a vacuum bag), but it’s also possible to cook it on a grill, as in this recipe. To stop the cuttlefish from curling when grilling, simply place a heavy object, such as a pan, on it to ensure it stays flat. Once done, the cuttlefish may seem a little undercooked, but if you rest it at room temperature for several minutes, it will cook through and become moist and tender.

Feel free to experiment and add your personal touch to this recipe. If you have any questions or need further assistance, don't hesitate to reach out to us.

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We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:

 

Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!

 

Warm regards,

 

 

The Mozaic Team

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