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Chef Blake takes Mozaic guests on an enchanting culinary journey
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T
o experience Bali’s culinary scene at its full potential, a new restaurant featuring gastronomic technique in Ubud has acted as a guiding light. Mozaic has been a pioneer of fine dining in Bali for over 20 years and has built a reputation as the only restaurant in Indonesia that is a member of Les Grands Tables du Monde, a collection of the world's best restaurants, with its members being two and three Michelin-starred restaurants.
Under the leadership of head chef and Mozaic co-owner Blake Thornley, the restaurant is embarking on a new adventure to wow the residents of Bali with an extraordinary fine dining journey.
“The Mozaic experience is designed to engage the senses, moving beyond the traditional dining set-up. In today’s fast-paced world, no one wants to sit in one place for hours to eat their meal. By creating a dynamic environment where guests can be themselves and enjoy the freedom to move through different settings, we aim to make each visit to Mozaic a truly memorable occasion,” said chef Blake.
Chef Blake hails from New Zealand and has honed his skills around the globe, with many experiences before he arrived back on the island this time. After leading Mozaic to new heights and opening his own successful restaurants in Shanghai, Chef Blake has returned to Mozaic Bali with an innovative vision for a contemporary immersive fine dining concept.
Known for his innovative and authentic culinary style, Chef Blake combines locally sourced and sustainable ingredients to create an unforgettable and immersive degustation experience. This time, he promises a journey like no other.
The gastronomic adventure begins in the aptly named Tipple Room, a cosy and stylish lounge decorated in Mozaic’s signature green and gold hues. Here, guests are welcomed with tantalizing canapés and can choose from an extensive selection of signature cocktails or wines from the restaurant’s well-stocked wine cellar.
At Tipple Room, the first step of the journey starts with a selection of the six- or eight-course Seasonal or Botanical tasting menus, each paired with optional wine, cocktail or grape and grain combinations. Similar to all of his creations, each plate is handcrafted from locally sourced produce and spices from the restaurant’s own backyard.
“There’s nothing quite like working with fresh, seasonal produce from throughout Indonesia. The flavors and ingredients are just incredible, and it’s wonderful to be able to showcase this to guests in our dishes,” added Chef Blake.
Next, guests will be moved to the second venue, the Dining Room. Each course begins with an introduction to the key ingredients, with a centerpiece of fresh produce in its raw form. From succulent fruits and vegetables to fragrant herbs and exotic spices, guests are encouraged to interact with the elements by touching, smelling and even tasting them.
This next step is where guests will be able to explore new and exciting flavors such as the earthy kluwek nut, sweet sawo, fleshy mamey sapote, creamy soursop and other tantalizing tropical fruits. Not only does this hands-on experience foster a deeper connection with the culinary heritage of each dish, it also creates a tantalizing feast for the senses.
To fully enhance the experience, guests will also be able to witness the magic of chef Blake from their seats, as the man himself will prepare one of the dishes directly at the table, adding a touch of theatrical flair to the night.
The pièce de resistance of the night will probably be the meat course, where guests will be directed to the restaurant’s renowned outdoor garden area to immerse themselves in the romantic ambience of fairy lights and lush greenery, setting the stage for the highlight of the evening.
With a delectable plate crafted for them to be enjoyed under the stars, it seems like the perfect ending of a perfect dinner. Here, guests can also witness the preparation of Mozaic’s signature dry-aged duck breast, slow-cooked to mouth-watering perfection.
The night is not over yet, as guests are welcome to circle back to the Tipple Room to wash down their meal with a cocktail for continued relaxation into the night. After all, it is open until 1 a.m. every night.
In addition to the fine-dining degustation menu, guests can enjoy a relaxed lunch in the Tipple Room with seasonal cocktails and a delicious à-la-carte menu. For more information, or to make a reservation, please visit the Mozaic website,
www.mozaicbali.com, or contact the reservations team at +62821 4723 5550.
