A delectable selection of dishes served family-style in their air-conditioned private dining room with a live cooking show. Chef-Owner Chris Salans has created a new dining concept at Mozaic Restaurant. In Mozaic’s continuous effort to adapt to the current pandemic and by popular demand Chef Salans and his team will start serving Brunch at Mozaic’s Workshop every Sunday starting this Sunday, August 22nd.
Feeling brunchy? Kilo Kitchen Bali kicks off their weekly epic brunch on Saturdays! Eat to your heart's desire from 11.30am till 4pm all the best Kilo Signature Dishes in a new brunch format - all you can eat goodness for only 250K++ !
Mozaic Restaurant Ubud will be celebrating its 20th birthday on June 26th 2021. For this very special occasion Mozaic will be partnering up with some of the leaders of the hospitality industry in Bali to host a gastronomic party with 6 chefs, 2 Mixologists and a DJ - Maurizio Bombini of Mauri, Putu Dove of Metis, Eelke Plasmeijer of Locavore...
Chef Chris Salans will be welcoming Japanese Chef Shige of Indigo restaurant of Berawa which is often referred to as the best Japanese restaurant in Bali. Each Chef will be preparing these 6 ingredients in traditional ways respective to their own countries – Japan and France – so guests will enjoy a total of 12 different dishes – 6 from chef Shige, with flavors of Japan, and 6 from chef Chris, with flavors of France.
On Friday April 23rd 2021, in collaboration with Lotus Enterprise and Bali Sustainable Seafoods, Chef Owner Chris Salans will be himself in the kitchen preparing a dinner focusing on Dry Aging - a culinary technique which has become very popular worldwide as it improves the tenderness, texture and taste of both fish and meats.
Join Apéritif Restaurant & Bar for the second edition of Food Without Borders as they welcome Kayuputi Restaurant of St. Regis Bali for an exquisite dining experience offering an uncompromising 8-course degustation set menu hand-crafted by Chef Nic Vanderbeeken and Chef Agung Gede as well as dessert and petit fours meticulously prepared by Kayuputi's pastry Chef Vincent Stopin.