The popular Ubud venue by lauded chef Chris Salans will welcome back diners this December with a new menu and revamped design.
Night falls on the garden dining area at Mozaic.
Last year, Bali residents and traveling gourmands alike mourned the closure of Mozaic Restaurant Gastronomique, a fixture on Ubud’s culinary scene and one of the original pioneers of fine dining on the island, as the Covid-19 pandemic took its toll on the local hospitality industry. After an 11-month hibernation, Mozaic is now gearing up to reopen on December 15, 2022, offering fresh perspectives on the sensory experience that wowed previous guests.
To turn the page on this new chapter in Mozaic’s history, acclaimed chef Chris Salans has reunited with Blake Thornley, who worked as an executive chef at the venue from 2010–2015, before moving to Shanghai to open several restaurants of his own. Thornley took charge of overhauling the interior design, introducing a more contemporary style defined by natural wood finishes and shades of green.
As the sole restaurant in Indonesia that is a member of Les Grandes Tables du Monde (Best Restaurants of the World), putting it in the same association as a lineup of two- and three-Michelin-starred restaurants, the relaunched Mozaic will honoring past achievements while bringing Salans and Thornley’s shared vision of culinary excellence forward.
Chefs Chris Salans and Blake Thornley in the kitchen.
A sample of the new food style at Mozaic.
Left to right: Mozaic’s garden dining area at dusk; another dish on the new menu.
The entirely new menu builds on Mozaic’s reputation for showcasing Indonesian spices, produce, and seasonal products prepared and presented strictly following the principles of modern French cuisine. The commitment to using high-quality local ingredients remains, and that will be combined with both artful presentation and passion that will surprise and delight every diner.
A host of veteran team members are returning to Mozaic for the reopening, including many individuals who helped open the restaurant when it first launched in 2001 — one notable example being the Balinese restaurant and wine director Cok Senajaya. Come mid-December, a star on Ubud’s restaurant scene will shine brighter than ever before.
Reservations for December 15 onward have opened at mozaic-bali.com.
This article was brought to you by Mozaic Restaurant Gastronomique.
