The Mozaic Beach Club Opening


Seminyak’s Hottest Summer Celebration

In true Balinese style, the waves crashed and palm trees danced as the much-anticipated opening night of ‘The Mozaic Beach Club’ on Jl. Pantai Batubelig wowed loyal patrons and new friends with Bali’s most memorable culinary evening of Summer 2012.

Privileged guests were treated to a cacophony of gastronomic delights as only the culinary genius and savoir-faire of Chef-Owner, Chris Salans, Executive Chef James Ephraim and the expertise of a team assembled over several years can deliver. Salans’ philosophy of using Bali’s freshest ingredients has been lovingly embraced by Chef Ephraim who has been a key asset in creating Mozaic’s modern Balinese cuisine famously presented at the award-winning Ubud Mozaic Restaurant Gastronomique for the past four years.

At their new beachside venue, an all-day tapas menu, dining on the deck, sunset cocktails and DJ make the poolside lounge and bar the ideal place to go for a relaxed and hip version of the legendary Mozaic experience. Evening dining a la carte and tasting menus are served in the breathtaking dining room or private dining room overlooking the infinite views of the Indian Ocean. Here you will experience a tantalizing and bold style as the a la carte menu promotes Bali’s finest flavors through creative presentations and the marriage of exotic colors and international flavors.

Whilst dishes vary according to the seasons, the menu always delights with such sumptuous tastes as ‘Deep Ocean Slipper Lobster’ with Kaffir Lime and Shaved Fennel, ‘Wagyu Beef Sticky Cheeks and Seared Fillet’ with Fresh Balinese Green Peppercorns and Vintage Balsamic, ‘Roasted Walnuts and Watercress Salad’ with Goat Cheese and ‘Suna Cekuh’ Dressing. The more relaxed tapas menu offered at The Mozaic Beach Club Lounge is again a further representation of the Mozaic philosophy of using fresh Asian greens – a treat that happy guests experienced at the gala opening.

Designed for sharing, the tapas menu offers small, delectable portions that allow patrons to experience many taste sensations while relaxing in the informal surrounds of the restaurant’s sparkling swimming pool and lounges.

Inspiration for many of the dishes on the tapas menu comes from Chef Ephraim’s recent culinary travels through Spain and Europe. The tastes and colors of these lands have now been fused with the best of Balinese ingredients to create a unique culinary experience. Introducing innovative concepts including the ‘Caviar Corner’ and ‘Foie Gras Corner’ offers diners an exotic choice of two legendary French delights with a Balinese twist.

‘Land Corner’ provides hearty specialties including the ‘All Day Braised Pork Belly’, ‘Whole Boned Quail’, ‘Wagyu Beef Carpaccio with ‘Rendang Spices,’ Wild Mushrooms and Parmesan’. ‘Sea Corner’ offers delectable ocean morsels including ‘Slow Cooked Lobster Tail’ and ‘Smoked Seabass Risotto Cakes in a Lime Reduction’. And for vegetarians, you have not been forgotten. ‘Vegetarian Corner’ showcases scrumptious delights such as ‘Crispy Fried Tofu with Tamarind Dressing and Lemongrass’ and ‘Fresh Pasta Linguine with Black Truffles’.