The Food of Mozaic
Using only the freshest ingredients, James Ephraim and his team prepare and serve creative dishes of Asian ingredients with an uncompromising excellence in service, continuing the true culinary experience carried by the Mozaic name.
The signature Mozaic bold and innovative style of cooking is presented in a smart casual dining format with an À la carte menu promoting Bali’s best flavors and ingredients though creative presentations and marriages of colors and flavors.
Dishes come and go, making the menus absolute work of arts and continually changing to provide guests with an ever evolving array of tastes. Deep Ocean Slipper Lobster with kaffir lime and shaved fennel, Wagyu Beef sticky cheeks and seared filet with Fresh Balinese green peppercorn and vintage balsamic, Roasted Walnuts and watercress Salad with goat cheese and “Suna Cekuh” dressing, Poached ‘lembang’ pineapple milk puree, coconut gelato and burnt bread crumble, to name a few…
Mozaic Beachclub as recently been awarded the Wine Spectator Award of Excellence
Wine Spectator’s Restaurant Awards recognize restaurants whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers. This award is given for lists that offer a well-chosen selection of quality producers, along with a thematic match to the menu in both price and style.
The large deck, poolside bar and lounge, is perfectly located for a stunning sunset on the relaxed comfort South West Coast of Bali. Lunch and afternoons are bathed by the sun and the lounging spaces are many where you can relish in Mozaic style dishes in small bites style, friendly lunch menu offers and bites.
The Mozaic Beachclub lounge offers an all day poolside tapas, a friendly lunch menu and hearty afternoon delights are served in lounging areas. Mixologists’ signature concoctions perfectly paired with the surroundings and the DJ music atmosphere in a relaxed, sophisticated environment, complete the afternoon’s best offers and poolside lounging.