Mozaic Gastronomic Restaurant Bali reopens with an exciting new dining concept led by Head Chef Blake Thornley. Experience a blend of rich culinary traditions and innovative trends across three distinct dining experiences. Prepare for a traditional yet sustainable Balinese-inspired journey at Mozaic Restaurant.
After an extensive redesign, the exclusive Michelin star-level Asian gastronomic destination in Ubud, Mozaic Gastronomic Restaurant unveils a new and exciting dining concept. This time, a new head chef will ensure a culinary journey that blends the rich gastronomy legacy with cutting-edge fine dining trends.
Mozaic Gastronomic Restaurant Bali in Ubud is back in the fine dining scene. Under the leadership of the new Head Chef Blake Thornley, and alongside Chef Chris Salans, the restaurant now offers three distinct, highly sought-after dining experiences!
The Dining Room is set amidst the tropical garden of Mozaic with air conditioning, serving the flavorful menus Mozaic is famous for.
The Tasting Rooms showcases a live kitchen bar and lounge with an alluring walk-in wine room and mixology concept. Delightful seasonal sharing plates will also be available until 1 am.
The Chef’s Table is a beautiful air-conditioned space where guests can witness live and interactive cooking experiences demonstrated by Mozaic’s chefs.
The new multi-concept offerings will launch sequentially throughout the busy month of June – starting with The Chef’s Table which will serve lunch and dinner on 1 June, and followed by The Tasting Rooms on 19 June.
Chef Thornley explained that the restaurant’s multifaceted dining experiences are catering to current and upcoming demands and trends in the fine dining industry, as people are seeking constant stimulation and variety within a single location.
Chef Thornley brings in 15 years of culinary experience, fueled with passion and creativity that have played a big part in the restaurant’s growth. Prior to serving as a head chef in Mozaic, he earned a reputation for culinary excellence at renowned restaurants such as Charlie Trotter’s in Chicago and OHA Group in Shanghai, emphasizing locally-sourced, seasonal ingredients and unique tastes.
He continues to present an innovative approach, offering a gastronomic discovery while staying true to Mozaic’s roots – showcasing Indonesian spices, ingredients, and seasonal products with a zero-waste approach.
Along with his team, Chef Thornley works closely with local suppliers and producers to source the best ingredients, as well as align sustainable elements, such as natural wine and zero-waste dishes.
Reopening with a brand new direction, the chefs see it as an evolution of Mozaic’s original concept and a paradigm shift in the fine dining industry. “We focus on sustainability, authenticity, and innovation, constantly pushing the boundaries and skillset of our team and producers to create amazing dining experiences,” adds Chef Chris Salans.
Now, prepare to embark on a traditional Balinese-inspired meets modern sustainable dining journey at the revamped Mozaic Restaurant this month!
Tasting Rooms will be open from 12pm – 1am from Monday, 10 July onwards*
A brand-new casual fine dining experience in a newly renovated space with a brand new-open kitchen powered by Nayati, a walk-in wine room, and a full bar. Open from 12:00 PM daily, Tasting Rooms menu is prepared simply using high-end products marrying international flavors and the local Indonesian touch that Mozaic is famed for.
Chef’s Table will serve dinner only from Monday, 10 July onwards*
Located in the Workshop, experience the height of creativity and interaction with our team of chefs cooking live in front of your very own eyes. Open for dinner every Wednesday to Sunday, the Chef’s Table is fun, interactive, informative, and delicious all at the same time.
We are already drooling!!
For more information and reservation, please visit the restaurant’s website and social media page.
Tel: +62 361 9757 68