Jalan Raya Sanggingan, Ubud / T: +62 361 9757 68
www.mozaic-bali.com / IG: @mozaicrestaurantubud / FB: @mozaic.restaurant
A marriage of Indonesian ingredients and French cooking techniques
SITUATED IN the lush, cultural neighborhood of Ubud, Mozaic exudes haute-cuisine. Upon arrival, patrons pass through Balinese door, leading to a modern setting lounge area before being ushered to their tables. Its outdoor seating area is adorned by tropical plants illuminated by burning torches and candlelit tables, with breathtaking views of the hills. Award-winning and fine-dining Mozaic is the brainchild of Chris Salans, a French-American chef who worked with some of the best names in the culinary world, including Thomas Keller in Napa Valley where he developed a deep passion for Asian cuisine. He injects his creativity into his dishes by
gastronomic masterpiece. Chef Agung creates an amazing menu with the help of Executive Sous Chef Ketut Gunatika. The menu is marked by creative dishes with explosion of flavours. Chef Agung believes quality ingredients and authentic preparation will retain the complexity of each dish. Each day of the week features a delectable eight-course degustation menu, paired with an exquisite variety of wine, carefully selected by Kayuputi’s sommelier. Its signatures include everything from foie gras to fresh seafood, such as Argentine red shrimp tartare and Hokkaido scallops. However, Kayuputi’s famous Sunday brunch is one not to be missed as they serve a little bit of everything including soufflés and other delectable desserts.