The Mozaic team has been dynamically upgrading and renovating its premises, with a fully refreshed, more modern and stylish Lounge and Dining Room, and making new changes to the menu and service.
The Lounge is now designed to look like the living room of Executive Chef Chris Salans, so that when guests enter Mozaic they are invited into Chris’s living room for drinks before having dinner.
The living-room feel is achieved with bigger and more comfortable furniture, unique art objects, silk carpets on the floors, and more space between seating areas.
The dining room has been completely redone with large mirrored alcoves on the walls decorated with art objects, which gives a bigger feel to the dining room and adds richness to the atmosphere. The effect gives guests the feeling of being in Chris’s home under his
The dining room ceiling has also been redone as an illuminated “night sky”, and the lighting has been changed to the signature terracotta pendant lights that light up the Mozaic gardens, creating continuity with the garden so that the “outdoors” is still felt inside the Dining Room.
All designs are by Lloyd Hassencahl from Design Solutions. There are a number to changes to the service, as well.
New menus and menu structure offer a choice of six or eight courses. The eight-course menus are all new, offered in response to popular demand from customers who wanted a longer Mozaic experience. With this change, Mozaic also offers an eight-course wine pairing.
New chinaware (from Kevala) and new wood and stone service wares have been brought in, leading away from the traditional white plates and giving a more organic feel to the dining experience.
The service of the food has also been changed to be more interactive, with waiters handing foods to guests or guests picking foods up by themselves. The Mozaic kitchen staff also comes to the dining table to plate foods in front of guests. The signature item is the Table Top Dessert where two staff come out of the kitchen with a side table, and plate an entire dessert in front of the guests’ eyes.
Lovers of fine dining will be most excited by the new menus, which still preserve Mozaic’s philosophy of “French cuisine, Balinese flavors”. Chef Owner Chris Salans says, “We are continuing to push the limits of our guests’ experience at Mozaic by offering a new dining experience, with a new and fresh approach to our cuisine, with new flavors, new service ware and a more interactive way of serving the food.”
The three new tasting menus are “From Our Local Farmers”, “A Trip Around the World”, and “Our Vegetarian Tasting Menu”. All are available in six or eight courses, and the chefs are happy to make adjustments for any dietary restrictions in order to accommodate all diners.
“From Our Local Farmers” focuses on local produce from the Indonesian Archipelago showcasing the unique flavors of Indonesian ingredients. “A Trip Around the World” is the perfect marriage of ingredients from around the world ingeniously matched to local flavors — taking prime imported ingredients, such as Foie Gras, Patagonian Tooth Fish, or Spanish Iberian Solomillo Pork Loin, and combining them with the aromatic flavors of Indonesia. “Our Vegetarian Tasting Menu” focuses on vegetables, protein, grains, carbohydrates and other items, all combined with flavors of the Indonesian archipelago.
Mozaic remains an abode of fine gastronomy where Indonesian flavors and ingredients are put at the forefront of the guest experience in an atmosphere of rarified comfort and expert service.