56
Mar/Apr 2015
serenity
Garden of
At Mozaic everything fits perfectly, with the finest of food,
wine and service in a luxuriant tropical setting
S
ince opening in Ubud 14
years ago, internationally
acclaimed Mozaic Restaurant
Gastronomique has built a global
reputation and it’s easy to see
why. On arrival we’re welcomed
into the lounge to relax and enjoy
cocktails and canapes in chic luxury. When
it’s time, we’re escorted outside down a dark
and deliciously mysterious path leading to
the magical garden setting that’s every bit as
breathtaking as we’d imagined. On the way
we pass the undercover dining room; a pretty
impressive plan B for rainy days.
We drink in the lush tropical garden, subtly
cool jazz music and classy leadlight artwork
in the signature deep Mozaic red. We can
glimpse the main kitchen through the trees
and watch the team of chefs at work. But the
standout feature is the lighting that accents
The cuisine has a distinctively French style,
incorporating Balinese flavours to take you on
a gastronomical journey. We had a ‘discovery
platter’ on our table and as the waiters
brought each new dish they pointed out the
key ingredients on the platter and invited us to
pick them up, smell them, pull them apart and
‘discover’ them.
Beyond the garden is the Workshop, but the
only tools you’ll find here are chef’s knives
and top grade cooking appliances. The
Workshop is used for cooking classes and to
host private dinner experiences for up to 40
guests, where you’re invited to watch the
chefs and ask questions about how each
dish is prepared.
The settings are all equally compelling, as is
the food, and it has enchanted us as it has
done gastronomes from all over the world.
“Mozaic offers an impressive and pretty stellar interpretation of local
Balinese ingredients in its modern European fare. I grew up in Southeast
Asia and am pretty familiar with Indonesian spices and ingredients but
seeing them used in ways other than how they’re used traditionally was
quite an eye-opener for me.” Mei L, www.tripadvisor.com
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1. Setting apart: A
great environment
for great food
2. Work of art: Foie
gras with cherries
and cocoa
3. Going to pot:
Langoustines in tea
of bambu kuning
the garden and somehow manages to make
each table an illuminated island in a sea
of warm darkness. It creates a real sense of
intimacy as you sit in your own cocoon of light,
still feeling part of an enchanting whole.
You can choose from four different tasting
menus including the Grand Menu of six or
eight courses, a six course Surprize (sic) menu
or the six course Vegetarian menu. In each
case you have the option of wine pairing,
with the sommelier’s choice of wine to
match each course.
www.essential-bali.com
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