“For the past nine years, Mozaic has always held a special dinner based on premium ingredients. This year, I chose to work with Kaluga Caviar and Duval-Leroy Champagne. Together with Bali’s talented chefs, 28 September will be a fun and interactive night for everyone – chefs, partners, our staffs plus our guests – to experience something new and different on this wonderful island of Bali which we call home,” says Chris Salans of Mozaic Restaurant Ubud on the upcoming one-night-only Champagne and caviar dinner.
Part of the Les Grandes Tables Du Monde in Asia, Mozaic Restaurant Ubud plays host to a spectacular 10 Hands dinner (Rp1,700,000/person) on Friday, September 14th starting at 7pm. Diners can expect scrumptious creations from five of Bali’s top toques: Ben Cross from Kudeta, Maxie Millian from Sangsaka, Nic Vanderbeeken from Aperitif Ubud, François Seurin from MnM Catering, and Chris Salans, the man himself.
Tuck into the decadent Yellowfin Tuna, Culture Cream, Brioche Doughnut, and Caviar paired with Pinot Noir, Pinot Meunier & Chardonnay, Brut Réserve, Duval –Leroy, NV; and a hearty Bali Pork, Onion, Parsley Root, Wasabi, and Caviar paired with Pinot Noir & Chardonnay, Rosé Prestige, Premier Cru, Duval-Leroy, NV. Fans of bubbly are in for a treat.
Reservation can be made through https://www.mozaic-bali.com/caviar-champagne-dinner/
Mozaic Restaurant Ubud
Jl. Raya Sanggingan, Ubud, Bali 80571
Tel: +62 361 975768
