Local Kenari nut parfait, sun dried Belimbing Wuluh, star fruit gelato, and sour apple coulis | Grape sorbet, Bubur Injin, fresh grapes, tempe granola, and mosto reduction
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Mozaic, Bali (Feb 2017)
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Tokusen Wagyu beef cheek, baby beetroots, and mushrooms in a Javanese black 'Kluwek' reduction
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Mozaic, Bali (Feb 2017)
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Confit coral trout, fresh turmeric root reduction, spiced cauliflower, and Balinese Basa gede
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Mozaic, Bali (Feb 2017)
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Gindara carpaccio smoked to the order with Balinese risk husk, fresh cumin leaf, and seaweed crisp
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Mozaic, Bali (Feb 2017)
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Organic tomato tartar, fresh tomato, lemongrass water, aromatic Kemangi leaf and Dabu Dabu vierge
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Mozaic, Bali (Feb 2017)
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Jackfruit soup, coconut, jackfruit chocolate | Display of the ingredients throughout the menu
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Mozaic, Bali (Feb 2017)
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Parmesan and truffle biscuit | Compressed watermelon with local spices | Mushroom cornet with shaved tofu
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Mozaic, Bali (Feb 2017)
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First fine dining meal in Bali at Mozaic Restaurant (#50 Asia's 50 Best Restaurants 2013) by French‐American Chef Chris Salans. The menu consists of constantly changing creations which evolve, disappear and return in accordance with market availability. Chef Salans has taken his passion for local ingredients to great lengths by foraging all over Bali, sourcing from the sea, as well as seeking out the earth’s bounty and the highlands of Bedugul.
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Mozaic, Bali (Feb 2017)
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#cityfoodsters_mozaic