One of Bali’s most awarded restaurants – Mozaic in Ubud – has announced new tasting menus.
Hurrah! I hear foodies of the world cheer and the click of a thousand flights being booked to Bali. Owner and chef Chris Salans has designed a new Grand tasting menu that encompasses such delicacies as duck breast, confit and foie gras in Sundanese Kluwek, macadamia and lemon and desserts the likes of fresh Bedugul lemon-basil mousse with turmeric root sorbet and red wine sechuan pepper reduction. He also has a superb new vegetarian menu, which reveals the limitless imagination of this super-chef. The kitchen also makes plain that it is able to respect any dietary restrictions that a guest may have.
And in news just in … the private dining room at sister establishment Mozaic Beach Club in Seminyak has had a mid-season make over. A chic interior cabana-style showcases the work of various Indonesian artisans and the custom cool colours set a calm tone and elegant stage from which to enjoy the point blank ocean views and exceptional dining experience.
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