{"id":623,"date":"2026-08-08T12:38:03","date_gmt":"2026-08-08T12:38:06","guid":{"rendered":"https:\/\/wlbrs-catalog.ru\/?p=623"},"modified":"2026-08-08T12:38:03","modified_gmt":"2026-08-08T12:38:06","slug":"august-15-four-handed-eight-course-dinner-at-mozaic-in-ubud","status":"publish","type":"post","link":"https:\/\/wlbrs-catalog.ru\/?p=623","title":{"rendered":"August 15: Four-Handed Eight-Course Dinner at Mozaic in Ubud"},"content":{"rendered":"

\"August<\/p>\n

Opened in 2001 and operating continuously ever since, except for a brief hiatus during the COVID-19 pandemic<\/em>, Mozaic Restaurant Gastronomique<\/em> steadfastly holds pole position in Bali\u2019s fine-dining competition.<\/p>\n

\u200bFounded by Head Chef Chris Salans, who was born in Washington, D.C. to an American father and a French mother. By the age of two and ready for solid foods, his wise mother spirited him away to Paris to ensure his palate would also utter a civilized tongue and refined gastronomy.<\/p>\n

\"August<\/p>\n

Chris Salans & Blake Thornley<\/strong> <\/p>\n

\u200bGraduating from university in Boston, Chis crossed the Atlantic again to attend Le Cordon Bleu<\/em> in Paris before interning at the 3-Michelin-star Restaurant l\u2019Oustau de Baumaniere<\/em> and later at Lucas Carton<\/em>, where he quickly rose to the role of Saucier.<\/em> Kitchen assignments in Bali, New York, and California punctuated an eventual lifelong engagement with Indonesia and the opening of his own restaurant, Mozaic,<\/em> in Ubud, Bali.<\/p>\n

Wedding quality local ingredients and recipes with French kitchen traditions,  Mozaic quickly won recognition from prestigious international culinary associations, including Chris\u2019 eventual elevation as a Chevalier dans l’Ordre du M\u00e9rite Agricole by the Republic of France<\/em> for his contributions as a Chef championing the exacting traditions of French gastronomy in combination with Modern International Balinese Cuisine.<\/em><\/p>\n

\u200bEnter Chef Blake Thornley<\/strong><\/p>\n

With 20 years of exemplary fine dining to his credit, Chris knew it was time to rethink Mozaic\u2019s <\/em>strategy to face the future challenges of the coming two decades.  \u201cSo, I have partnered with an ex-associate Chef at Mozaic, Blake Thornley, who\u2019s 20 years younger than me. Working as a team, we will deliver a revamped, fresh Mozaic experience.\u201d<\/p>\n

\u200bChef Blake worked with Chris at Mozaic<\/em> from 2010-2015 before shifting to Shanghai, where he won several awards. Now, back in Bali and throwing in his lot as a co-owner of Bali\u2019s best restaurant with Chris, the two chefs have become a double threat as they combine their decades of fine-dining expertise and shared passion for local ingredients, artfully prepared in accordance with French culinary techniques. \u200b<\/p>\n

\"August<\/p>\n

Green colors for a tropical ambiance,
along with natural wood finishes<\/strong> <\/p>\n

Originally from Christchurch, New Zealand, Chef Blake Thornley began working in the kitchen professionally at age 11. As a young chef, Thornley worked at the storied Charlie Trotters Restaurant in Chicago<\/em> before coming to Asia, where he worked in both Shanghai and Bali, including eight years at Mozaic<\/em> with Chris Salans.<\/p>\n

\u200bMozaic <\/em>continues to operate from its original address on Jalan Raya Sanggingan, Ubud, with an interior design that has undergone a significant upgrade and redecoration, featuring \u201cfresh\u201d green tones for a tropical ambiance and natural wood finishes. The dining room is now fully air-conditioned, with contemporary furnishings that enhance dining comfort.<\/p>\n

For over two decades,, a core strength of Mozaic Restaurant Gastronomique<\/em> has been the professionalism of its entire team, which extends from the leadership provided by Chef Owners Blake Thornley and Chris Salans to its talented and dedicated kitchen team, meticulously trained and well-informed waiters and waitresses, and expert sommelier and mixology support.<\/p>\n

\u200bThe extraordinary team at Mozaic<\/em> all share a deep dedication to presenting innovative, flavorful, and visually stunning dishes that highlight the best of local and international ingredients. The entire team also shares a commitment to sustainable, ethical sourcing practices and works closely with local farmers, fishermen, and producers to ensure the highest-quality ingredients in every dish.<\/p>\n

\"August<\/p>\n

…At Your Service<\/em> <\/p>\n

\u200bNew Seasonal Menus at Mozaic<\/strong><\/p>\n

The most recent innovations introduced by Chefs Salans and Thornley are an 8-course \u201cseasonal menu\u201d that will change every 3-4 months. These new menus will, of course, reflect the culinary creativity of Chef Chris Salans and Chef Blake Thornley in a special four-hands dinner introducing Mozaic\u2019s<\/em> new 8-course seasonal menu, presented with a botanical (vegetarian) option, to debut on 15 August 2026.<\/p>\n

\u200bThe special dinner, to be held on Saturday, 15 August 2026, from 6:00 pm onwards, will give diners the chance to experience all eight courses of four-hand culinary creativity by Bali’s two leading chefs, served in either a standard or botanical version.<\/p>\n

\u200bThese menus are priced at Rp, 1,800,000++ per person, excluding beverages.<\/p>\n

Optional curated beverage pairings are available separately.<\/p>\n

\u200b<\/strong><\/p>\n

Mozaic New 8-Course Seasonal Menu<\/strong><\/p>\n

\u200b1st Course<\/strong><\/p>\n

Hokkaido Scallop<\/em><\/strong><\/p>\n

Pomelo, ginger flower, rujak sauce<\/em><\/strong><\/p>\n

\u200b2nd Course<\/strong><\/p>\n

Patagonian Toothfish<\/em><\/strong><\/p>\n

Smoked onion, cuttlefish, Base Gede, pickled Tabia bun pepper<\/strong><\/p>\n

\u200b3rd Course<\/strong><\/p>\n

Duck foie gras sandwich<\/em><\/strong><\/p>\n

Belimbing Wuluh, fermented Buddha hand, spiced almonds<\/strong><\/p>\n

\u200b4th Course<\/strong><\/p>\n

Surf and Turf<\/strong><\/p>\n

A5 Wagyu beef, Yabbie, tropical fruits, Andalima seeds<\/strong><\/p>\n

\u200b5th Course<\/strong><\/p>\n

New Zealand Venison Loin,<\/strong><\/p>\n

corn, coffee, laksa leaf<\/strong><\/p>\n

\u200b6th Course<\/strong><\/p>\n

\u201cMozaic Picnic in the Garden\u201d  <\/em><\/strong><\/p>\n

Wood-fired selection of meats, garden vegetables, local spices<\/strong><\/p>\n

\u200b7th Course<\/strong><\/p>\n

Pineapple Sorbet<\/strong><\/p>\n

Lemon basil, cardamom caramel<\/strong><\/p>\n

\u200b8th Course<\/strong><\/p>\n

Warm Baked Chocolate<\/strong><\/p>\n

85% cocoa, coconut rice pudding, toasted rice ice cream<\/strong><\/p>\n

\u200b+ + +<\/strong><\/p>\n

BOTANICAL MENU<\/strong><\/p>\n

\u200b1st Course<\/strong><\/p>\n

\u2018Not a Greek Salad\u2019<\/strong><\/p>\n

Coconut feta, tomato, ginger flower, pomelo<\/strong><\/p>\n

\u200b2nd Course<\/strong><\/p>\n

Banana Blossom<\/strong><\/p>\n

Base Gede, kaffir lime, kenari nut, fennel<\/strong><\/p>\n

\u200b3rd Course<\/strong><\/p>\n

Coconut and Winter Black Truffle Ceviche<\/strong><\/p>\n

Coconut hearts, flesh and crumbs  <\/strong><\/p>\n

\u200b4th Course<\/strong><\/p>\n

Surf and Turf<\/strong><\/p>\n

Morel mushroom, cassava, wakame seaweed<\/strong><\/p>\n

\u200b5th Course<\/strong><\/p>\n

Lion\u2019s Mane Mushroom<\/strong><\/p>\n

Wasted bread gnocchi, fresh green peppercorn<\/strong><\/p>\n

6th Course<\/strong><\/p>\n

\u201c<\/strong>Mozaic Picnic in the Garden\u201d<\/em><\/strong><\/p>\n

Wood-fired garden vegetables with seasonal spices<\/strong><\/p>\n

\u200b7th Course<\/strong><\/p>\n

Fresh Mangosteen Sorbet<\/strong><\/p>\n

Macadamia praline, lychee<\/strong><\/p>\n

8th Course<\/strong><\/p>\n

Textures of Apple and Lemongrass<\/strong><\/p>\n

Sponge, caramelized and frozen.<\/strong><\/p>\n

PRICE<\/strong><\/p>\n

RP. 1,800,000++ per person.<\/p>\n