Join us for an extraordinary evening where past and present collide, as Chefs Blake and Aditya craft a 6-course menu showcasing their journey, on Saturday, April 12, 2025, at Mozaic Dining Room, Ubud, for IDR 1,600,000++ per person.

The journey begins with Feast of Gods, celebrating the quest for immortality. Pretender captures Vishnu’s disguise as Mohini, while Moon Eater tells of Kala Rau, the demon chasing the moon. Elder Dragon echoes Naga Basuki’s cosmic strength and balance. The legend continues with Drunken Lady, honoring the goddess who tricked demons with an intoxicating elixir. The Cure pays tribute to the divine healer, and Voicened recalls Shiva’s sacrifice, turning his throat deep blue.

Crafted with seasonal, local ingredients and Mozaic’s commitment to sustainability, these cocktails are a journey through taste and tradition. Step into the 8th season and experience the magic of Bali’s ancient legends.

Experience an unforgettable dining journey, available daily from 6 PM for IDR 688k++. To secure your spot, please make in advance reservation by 2 PM on the same day. Don’t miss out!

We hope you had an unforgettable culinary journey at Mozaic Restaurant Ubud. Our team is dedicated to crafting exceptional experiences, blending local flavors with global creativity to delight your palate.

Exclusive Content for Our Valued Guests

As a token of our appreciation, we’ve prepared something special just for you. Below, you’ll find an exclusive recipe from our kitchen, that you can try at home. The recipe changes every first of the month, so be sure to check back regularly for new culinary inspirations. We hope this brings a taste of Mozaic to your dining table and allows you to relive the memories of your visit with every bite.

Special Recipe: Ginger flower sorbet with fresh strawberries and lime leaves

ABOUT THE RECIPE: This is one of my favourite recipes as it really represents Mozaic’s cuisine: isolating an exotic flavour from a quintessentially local dish and turning it into something unexpected, yet surprising, for both visitors and locals. This dish came about during the first few years I lived in Bali, when I’d order grilled prawns or fish from vendors along the beach. These would always be served with a perfectly ambrosial sambal kecicang (Balinese ginger flower relish). The first time I tried it, the flavour was so magical I had to ask what was in it. And I had my answer: torch ginger. It changed my life forever.

Ingredients:

Marinated Strawberries
250 g strawberries, hulled and cut into segments
2 large kaffir lime leaves, finely sliced
4 tbsp lemon juice
4 tbsp sugar

Sorbet
350 ml water
125 g sugar
100 ml liquid glucose
1 medium ginger flower, finely sliced
1½ leaves gelatine, pre-soaked
150 ml plain unsweetened yoghurt
2–3 tbsp lemon juice

Garnish
10 kaffir lime leaves, whole
10 torch ginger petals

Special Equipment
ice cream machine

METHOD

Place the strawberries in a bowl and season with the sugar, lemon juice and lime leaves. Cover with cling film and allow to marinate in the refrigerator for a minimum of 1 hour and up to 24 hours.

Bring the water, glucose and sugar to the boil in a saucepan. Add the ginger flower and simmer for 1 minute. Remove from the heat, cover and allow the mixture to infuse for 10 minutes. Strain. Add the gelatine, stir well and allow the mixture to cool to room temperature and thicken to a soft set. Whisk in the yoghurt and lemon juice (to taste, depending the level of acidity, but I suggest slightly more rather then less lemon juice for perfect results). Mix until smooth. Chill the mixture in the refrigerator, and then churn the sorbet in an ice cream machine until it hardens. Transfer the sorbet to a plastic container and freeze for a minimum of 1 hour.

To serve, divide the marinated strawberries and liquid between 10 pre-chilled bowls. Place 1 scoop, or

quenelle, of sorbet on top, garnish with a kaffir lime leaf and torch ginger petal and serve immediately.

T I P S

For information on how to make sorbet if you don’t have an ice cream machine, see Techniques (page 140).
If strawberries are unavailable, the recipe works beautifully with seasonal fruit like peaches or apricots.

Feel free to experiment and add your personal touch to this recipe. If you have any questions or need further assistance, don't hesitate to reach out to us.

Stay Connected

We’d love to hear about your experience and see your culinary creations. Tag us on social media with your photos and feedback:

• Instagram: @MozaicRestaurantUbud
• Facebook: Mozaic Restaurant
• TikTok: @Mozaicrestaurantubud

Thank you once again for dining with us. We look forward to welcoming you back to Mozaic Restaurant Ubud soon!

Warm regards,

The Mozaic Team

Introducing the Sustainability Cocktail by Bili Wirawan

At Mozaic Restaurant Ubud, we are committed to sustainability and creativity in every aspect of our culinary and beverage offerings. For Season 7, our talented mixologist Bili Wirawan has crafted a series of seven exquisite cocktails that showcase our dedication to using fresh, locally sourced ingredients. Among these, the standout creation features a blend of lontar, pineapple, markisa, and pomegranate.

A Symphony of Flavors and Global Recognition

Bili’s passion and expertise in mixology have not only delighted our guests but also earned him international acclaim. He was recently awarded Best Restaurant Mixologist of the Year 2024 by Les Grandes Tables du Monde at their 70th-anniversary celebration in Milan. This prestigious recognition is the first of its kind, making his latest collection of Sustainability Cocktails even more monumental. The cocktails for Season 7 include exciting creations such as The Welder, Re-Wind, H2O, Summer Arctic, Flat Earth, Catastrophic, and Ember.

Crafted to Perfection

Bili’s mastery and his team’s collaborative spirit ensure that every cocktail offers a harmonious blend of flavors. The tropical sweetness of pineapple, the distinctive notes of lontar, the vibrant burst of pomegranate, and the tangy essence of markisa come together in refreshing and thought-provoking drinks that reflect the essence of Bali.

A Commitment to Sustainability

At Mozaic, sustainability is more than a buzzword; it’s a core value. This cocktail series exemplifies our efforts to reduce waste and promote eco-friendly practices. By prioritizing seasonal fruits and minimizing imported ingredients, we craft delicious, planet-friendly drinks that align with our philosophy of sustainable luxury.

Celebrate Bali’s Natural Bounty

Join us at Mozaic Restaurant Ubud to experience this award-winning innovation by Bili Wirawan and his team. It’s not just a cocktail—it's a testament to our commitment to excellence, sustainability, and creativity. Whether you’re celebrating a special occasion or simply indulging, these drinks are sure to elevate your dining experience and highlight the very best of Bali in a glass.

We look forward to welcoming you soon!