The award-winning gastronomic destination begins a new chapter while staying true to its roots of delivering culinary excellence and showcasing Indonesian spices, ingredients and seasonal products with a sustainable gastronomic approach.

Marking the start of June is the reopening of the Chef’s Table, located in the restaurant’s Workshop. Overlooking the rice fields out back, guests are invited to experience the height of creativity and interaction with live cooking by Mozaic’s team of chefs.

The Chef’s Table is designed to be simultaneously interactive, fun, informative and delicious and is open for lunch and dinner, Wednesday until Sunday.

Meanwhile, Tasting Rooms will open on June 19, bringing a casual fine dining experience in a newly renovated space within Mozaic, complete with a brand-new open kitchen powered by Nayati, a walk-in wine room and a full bar.

Offering an a la carte menu of high-end products prepared simply and served casually, Tasting Rooms will be open seven days a week for late night drinks and bites, from 5:30 p.m. until 1 a.m.

For this year’s Ubud Food Festival, Mozaic will be hosting Chef Hans Christian and Pastry Chef Ardika Dwitama of award-winning fine-dining restaurant August for a six-hands dinner on June 30^th. Located in Jakarta, August has recently been recognized as one of the Top 50 Restaurants in Asia by the San Pellegrino Awards.

From caviar doughnuts and octopus with andaliman hollandaise, to lobster tail with tapioca crab ragout and lamb shortloin with caramelized galangal tomato curry, the 8-course menu reflects the supreme creativity of chefs at the top of their game.

A restaurant should be “a platform to inspire the community”, says Christian.

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