Our special treat for New Year’s Eve 2015 was to book in to the acclaimed, award-winning Moziac Restaurant in Ubud for their special seven course degustation.
Chef Chris Salans opened Mozaic in 2001 bringing together the indigenous flavours of Indonesian herbs, spices and vegetables with first class imported ingredients such as wagyu beef, black truffles, foie gras all prepared with sophisticated French and European cooking techniques.
The resulting menus and dishes have earned Chris Salans and his team a list of awards as long as your arm, not to mention, calls for a Michelin Star from Mozaic’s international diners.
As you can imagine, our expectations were set very high as we stepped through the beautiful wooden doors into the Mozaic Lounge for a pre-dinner aperitif and complimentary appetiser. We were brought an appetiser of a light as air tiny profiterole filled with a luscious savoury, truffle infused custard.
Our host explained the wine pairing menu with dinner which we decided to go with, and we were very well rewarded , as each of the wines complimented the complex flavours of each of the courses perfectly.
We entered the atmospheric garden pavilion surrounded by beautiful tropical plants and festive new year decorations to be seated for dinner. Divine setting!
One of the best initiatives is the tray of fresh spices that is brought to each table and as each course is presented, the waiters explain which of the spices and herbs are used in each dish. With many of the ingredients unique to Indonesia, this is a great way for diners to touch and smell them and understand more about what they are about to enjoy.
Each course is inspired by a theme of the local flavour featured e.g torch ginger flower or kaffir lime.
Our seven course eating odyssey began with a complimentary amuse Bouche of sweet lobster with a light cucumber and lime foam. It was an delicious introduction to the greater things to come.
It would be too difficult to try to explain each of the courses in detail so instead all I will do is post my photographs with the menu titles and short descriptions.
I can only recommend that if you are going to Ubud that you visit Mozaic for a truly amazing dining experience. At $170-350 per head depending on your wine choices, it is by no means cheap but it is in comparison to what you would pay in any major city for the same quality of food, ambience and service.
Foodie Nirvana indeed!
For restaurant information visit http://www.mozaic-bali.com
Dabu Dabu (Indonesian sambal)
Fresh chilled oysters with Dabu Dabu Relish and Russian Sturgeon Caviar
Kecicang(Torch Ginger Flower)
Seared Freshwater Sulawesi Yabbies, Radish puree, Ginger flower, chargrilled watermelon and Black Truffle
Duo of chilled and smoked Foie Gras with apples and lemongrass
Tempe (Fermented soy bean)
Stockyard Wagyu Beef, Fermented soy bean and Fresh Winter Black Truffle Crumble
Kemangi (Lemon Basil)
Balinese Lemon Basil and Celery Sorbet with Ciroc vodka
A.O.C. Vacherin Cheese with Fresh nutmeg Pericarp and reduction
Jeruk Purut (Kaffir Lime)
Kaffir Lime Clay with Valrhona Chocolate and Kaffir Lime Sorbet