A Night at Mozaic Restaurant Gastronomique and Chat with Head Chef Blake Thornley

Mozaic Restaurant Ubud is renowned for its fine dining experience, and the 8-course degustation menu is a perfect showcase of the culinary talent that the restaurant has to offer. The menu is curated to provide a perfect balance of flavours and textures, using locally sourced ingredients in a modern contemporary fashion.

The first course of blue swimmer crab sets the tone for the rest of the meal, and the amuse-bouche at Mozaic Restaurant Ubud is no exception. The bite-sized appetizer is a flavours explosion that stimulates the taste buds and leaves you wanting more.

Moving on to the next courses, each dish is carefully crafted and beautifully presented, the kingfish ham cooked in nitro is impressive and very out-of-the-box. The menu showcases a range of techniques and cooking styles, from sous-vide to grilling, and each dish is perfectly executed, seared foie gras with smoked eel, and venison loin is all divine. The standout dish is undoubtedly the main course, or karubi wagyu beef which is the centrepiece of the meal cooked to perfection. The flavours are bold and complex, yet naturally harmonious.

The dessert course is a perfect end to the meal, ginger flower sorbet and a carefully crafted selection of sweets that are not too heavy, but not too light. The flavours are inventive and playful, and the presentation is simply stunning. The wine pairing is exceptional, Mozaic has over 200 wines in the cellar and the range of grapes and origins makes it one of the most extensive on the island.

Overall, the 8-course degustation menu at Mozaic Restaurant Ubud is an exceptional dining experience that is well worth the price and like no other in Bali. The food is expertly prepared, the service is impeccable, and the ambiance is elegant and refined. If you're looking for a special occasion meal or just want to indulge in some of the best food in Ubud, then Mozaic Restaurant Ubud is the place to go.

Stove-side chat with Head Chef Blake Thornley of Mozaic Restaurant Gastronomique.

Interviewer: Chef Blake Thornley. Thank you for joining us today to talk about the new sustainable fine dining direction of Mozaic Restaurant in Ubud. Can you tell us a little bit about what inspired this new direction?

Chef Blake Thornley: Our new direction is inspired by our commitment to sustainability, zero waste and our desire to showcase the best Indonesian ingredients in a contemporary fine dining style. We want to promote local and sustainable ingredients and producers as well as regional and global produce that we integrate into our dishes. It goes without saying we also want to provide an unforgettable fine dining experience for our guests that offers something truly different to what they are going to find on the island.

Interviewer: Can you tell us about some of the changes you’ve made to the menu?

Chef Blake Thornley: Mozaic has been known for many years as the best restaurant in Bali because it’s always been progressive and unique in its approach.  Working alongside Chris Salans I have added my experience from working recently in China for the last few years and brought more of my personality into the kitchen and the wider dining and restaurant experience. 

We’ve added more plant-based dishes to the menu and really looked hard into sustainable options and reducing waste in the kitchen. We're sourcing more of our ingredients locally and working closer with our farms and suppliers to really dive deep into the sustainable concept, it’s about authenticity as much as it's about taste.

Interviewer: Mozaic is also known for its extensive wine selection. Can you tell us about the renewed focus on fine wines, natural wines, and mixology?

Chef Blake Thornley: Yes, we’ve always had a strong focus on wine at Mozaic, and we’re now offering a wider range of fine wines and new Natural Wines. We’ve also introduced a new cocktail menu that focuses on local ingredients and Indonesian flavours. We want our guests to have the opportunity to experience the best of world wines and learn more about natural wines and more niche products.

Interviewer: Can you tell us more about the changes to the restaurant after the renovation?

Chef Blake Thornley: We have completely renovated the dining area that maintains the garden vibe but utilised the actual courtyard as part of the overall dining experience, later this year we shall be integrating an exciting new fire pit concept into the overall Mozaic culinary journey.  We are opening a new live kitchen and bar concept in the old lounge area of the restaurant that shall feature sharing plates and really focus on our mixology and impressive wine cellar.  This new live kitchen shall be called The Tasting Rooms and will offer a more unscripted and relaxed option to the main Mozaic dining room where people can relax and order a la carte, it is representative of the changes in fine dining seen across many of the world’s top restaurants and Michelin star properties.

Interviewer: Can you tell us about the degustation dining experience at Mozaic?

Chef Blake Thornley: Our degustation menu is a culinary journey that showcases the best of Indonesian cuisine. We offer a six-course and eight-course menu, with the option of pairing it with fine wines or non-alcoholic drinks. Our menu changes seasonally, and we’re always looking for new ways to surprise and delight our guests.

Interviewer: Thank you so much for speaking with us today, Chef Blake Thornley. It sounds like Mozaic Restaurant in Ubud is truly committed to sustainability, zero waste and providing a unique and unforgettable fine dining experience.

Chef Blake Thornley: Thank you, it’s been a pleasure speaking with you. We’re excited to continue to evolve and offer our guests the best of Indonesian cuisine in a sustainable and memorable way.