Bali’s celebrated fine-dining provider – The Mozaic Group, has created a new dining concept at their flagship Mozaic Gastronomique Restaurant located in Ubud, Central Bali.
Based on government directives and protocols for the control of coronavirus infections, Mozaic’s founding world-renowned chef Chris Salans and his team have launched a delicious Sunday Brunch available to a very limited number of diners in its sleek, state-of-the-art, air-conditioned Miele Workshop Kitchen and dining room located at the far end of the Mozaic Garden affording views to adjoining terraced rice fields.
The style of service will be a Chef’s Table format with a team of talented chefs demonstrating live cooking for the privileged few sitting at tables in the suitably spaced and stylishly furnished dining room.
Additional limited seating is also available for al fresco dining in the garden, immediately adjacent to the Miele Kitchen.
Brunch will be cooked by the Chefs who will host, discuss, and serve each guest a delectable 3-course table d’hote menu served family-style. The menu will comprise 3 appetizers, 3 main courses, 3 side dishes, and 3 desserts. Each of the two opening appetizers and main courses will offer meat, seafood, and vegetarian alternatives presented before a round of tempting desserts.
The “family style approach” means that all the menu items for each course will be placed on each table, ostensibly allowing in all the indulgent sampling of 11 choices from multi-course appetizer and main courses, a selection of sides, and desserts.
An amuse-bouche opening is also presented as part of this dining experience.
The Sunday Buffet Brunch menu will change each month. Included below is the inaugural lunch offering for August 2021.
Mozaic Sunday Brunch Menu
Edam Cheese Chouquette with Black Truffle Cream
Wagyu Beef Tartare, Jerusalem Artichoke, Horseradish
Watermelon Carpaccio, Rendang Spices, Parmesan Custard, Lavosh Crackers
Blackened Salmon Tataki, Ginger Relish, Avocado, Fresh Herbs
Rosemary and Garlic Roasted Leg of Lamb au Jus
Whole Snapper Meunière, Tomato and Bacon Vierge
Wild Mushroom Risotto, Black Truffle Mascarpone
Mixed Asparagus and Grilled Pear Salad
Creamy Potato Purée
Young Jackfruit-Bell Pepper Stew
Salted Caramel Chocolate Tart & Vanilla Cream
Roasted Banana Ice Cream
Warm-Baked Kaffir Lime Madeleine
Valrhona Chocolate Macaron
Sunday Brunch at the Miele Workshop Kitchen is priced at Rp. 550,000, plus tax and service for the three-course offering.
Space and seating are limited, with advance booking recommended.
Lunch is served each Sunday from 12 Noon until 2:00 pm.
Reservations are available by calling Mozaic at (0361)975768 or on WhatsApp at +62 811-3943-288.