For years, the Mozaic name has been known in Bali as the pinnacle of fine dining, with the Ubud flagship being the only Indonesian restaurant to ever make it onto the S. Pellegrino World’s 100 Best Restaurants list. But the sophisticated Mozaic Ubud restaurant has a hip and happening counterpart, and it serves up a more playful, laid-back take on Mozaic’s cuisine, right by the seaside.
With a younger, swanky dining crowd on its doorstep and the sweeping sands of Batu Belig just footsteps away, it made sense for Executive Chef and Co-Owner James Ephraim to serve up a more relaxed take on Mozaic’s cuisine at Mozaic Beachclub. Instead of traditional fine dining formalities, Mozaic Beachclub serves up a selection of different menus and seaside-matched cuisine, like gourmet finger food and tapas sharing plates, and stunning multi-course tasting menus that use bright, lively flavours to match the leisurely beachside vibe.
Taking this laid-back approach to the next level, Chef Ephraim has recently launched his latest six-course tasting menu. But unlike your typical degustation menu that comes with formal wine pairings and individual portions, this tasting menu is made for sharing, and it goes just right with the ocean views from the breezy al-fresco restaurant upstairs.
In true Mozaic style, each dish on the menu makes use of Indonesia’s culinary landscapes by taking the tropical ingredients and turning them into something magical. Right from the offset, the first course uses an Indonesian kaffir lime and transforms it into a citrusy gel that peps up a sublime slice of Yellow Fin Tuna Sashimi. It comes served in a crisp cos lettuce leaf resting on ice, all served up on a sharing plate to eliminate the need for knives and forks.
The same informal sharing style is seen in the next course too, with gorgeous plump Cromesquis filled with diced Iberico jamon bound by a thick and creamy sauce. This is gourmet comfort food at its finest; warm and gooey deep fried goodness packed with premium ingredients and finished with a bed of dried, crumbled olives.
By the third course, the dishes get a little heartier. A steaming bowl of Seafood Bouillabaisse is placed at the centre of the table, complete with two large sharing spoons to dig in and fill your own bowl. Rustic and chunky, the rich soupy broth marinates a handful of juicy clams still in their shells, and swirls of tender shrimp and fleshy strips of squid. Alongside, a creamy and incredibly smooth mashed potato soaks up the aromatic broth, tempting enough to mop up with the toasted rice bread.
Chef Ephraim is well accomplished when it comes to jazzing up Indonesian flavours, and the final savoury course exemplifies this to a tee. A slow-cooked chicken breast is powered by the robust spices of Sumatran rendang, then lightened by a foamy parmesan emulsion that is at once intensely cheesy and airy as a cloud. The chicken itself is so thick and tender it resembles a chunky tenderloin, but when you pierce the soft flesh with only a gentle prod of a fork, it splits open and oozes its buttery juices.
Despite devouring all four courses, we feel neither too full nor are we eyeing up another piece of bread, so the final two courses of light, citrusy desserts have been perfectly planned. It’s back to the sharing plates with a local ginger flower gelato followed by the Citrus & Spice souffle tart. The shell of the tart is so crunchy it is almost hard to crack open, but when you do, a gooey, custardy centre drizzles out, and unexpectedly, it is piping hot. Like a beachside twist on a chocolate mud pudding, the warm custardy filling is tangy and lightly spiced.
The Mozaic Ubud flagship certainly ticks all the boxes when it comes to a glamourous and sophisticated dinner, but for beachside dining that calls for a more convivial and playful approach, Mozaic Beachclub really takes the cake, just remember to share it with your friends.
Jalan Pantai Batu Belig, Kerobokan, Bali 80361, Indonesia
Tel: (+62) 361 473 5796