Mozaic Beachclub

SMART BEACHSIDE DINING ALL SUMMER LONG

IF YOU’RE LOOKING FOR AN ALL-IN-ONE BEACHSIDE VENUE THIS SUMMER THAT NOT ONLY PROVIDES THAT QUINTESSENTIAL SEMINYAK BEACH AMBIENCE, BUT ALSO A DAILY DOSE OF SMALL BITES, INNOVATIVE SIGNATURE DRINKS AND A CREATIVE SOUNDTRACK PROVIDED BY BALI’S MOST PROGRESSIVE DJS, LOOK NO FURTHER
THAN MOZAIC BEACHCLUB.

Located along a prestigious stretch of Batubelig beach, Mozaic Beachclub should be your go-to spot this holiday season as the poolside gazebos and sunning deck provide hours of limitless fun. Known as the ‘wild child’ of the venerable, award-winning Mozaic brand, the fresh beach club concept creates a different type of excitement for foodies with multiple dining spaces and lounge areas designed for munching and sipping away the afternoon.

As a trendier little sister of the iconic restaurant in Ubud, ranked number five on Miele Guide’s top Asian restaurants for 2013, the 3,200-square-metre beachside restaurant has made a name for itself with top quality international cuisine, world-class sunset views and one of the most creative private dining rooms on the island. Designed for a more spirited group of diners, Mozaic’s new menu works perfectly in the modern, yet relaxed setting. Chilled out sophistication is the activity du jour as the club’s international a la carte menu is offered on both the pool deck by day and at night in the second floor dining room. Just released, the summer menu will change regularly, inspired by seasonal, local ingredients and the creative whimsy of Mozaic’s innovative culinary team.

“While our commitment to the Mozaic brand’s philosophy of using quality, local ingredients to create innovative flavours hasn’t changed, our new beachside brand is about to,” said James Ephraim, co-owner and chef of Mozaic Beachclub. “We welcome leisure travellers and local residents to breezier fare, full of distinctive flavours in a vibrant atmosphere.”

The UK-born Chef Ephraim started his career as a sous-chef with the highly praised Grosvenor Hotel, catering exclusive events with regular appearances at the Estate of the Duke of Westminster. He ventured half way across the world to another island nation to open Bracu Restaurant in New Zealand as chef de cuisine, before transitioning to helm various restaurant establishments. He now continues the legacy created at the Ubud flagship by Co-owner and Chef Chris Salans.

“My original vision for Mozaic Restaurant Gastronomique in Ubud will stay true and continue to serve its signature set tasting menus, but James and I wanted to create a different experience full of surprises for guests at the new restaurant,” says Chef Salans, the brainchild behind the Mozaic brands. “After working with James for four years in Ubud, the time was right to branch out into a new beachside concept.”

Chef Ephraim helms an all-star team of Indonesian and Singaporean chefs in what he calls his ‘dream kitchen’ – an open-design concept in the backdrop of the dining space that lends even more drama to a theatre-ready scene – preparing modern French cuisine infused with Balinese flavours, visually savoured even before it reaches the table. Comprised of in- and outdoor spaces, Mozaic Beachclub’s dining areas can cater to more than 140 guests at any time in this multi-faceted venue.

Mozaic Beachclub’s design is committed to the destination, with Bali’s island-inspired motifs creating a seductive ambience night and day. Covered walks flank a dramatic entryway, while energy-inspired water surrounds ceramic urns, setting the stage for what is about to come. On the beachside level, an airily-designed bar lounge in tones of white and sea blue offsets the outdoor lounge pool and a sundeck where gazebo daybeds surround the chic pool. From the beachside-level dining area up to a more intimate level, the space continues with expansive views of the sandy beach and sunset horizon beyond.

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