UBUD, Bali (BPN) – Chef-Owner Chris Salans has created a new dining concept at Mozaic restaurant. In Mozaic’s continuous effort to adapt to the current pandemic and by popular demand, Chef Salans and his team will start serving Brunch at Mozaic’s Workshop every Sunday starting this Sunday, August 22nd.

The Workshop is a beautiful air-conditioned space at the far end of the Mozaic garden overlooking Ubud’s iconic rice fields.

This is the venue for Chef’s Table with live cooking, in the sleek, state-of-the-art Miele kitchen, and comfortable, stylishly furnished dining room. Seating will also be available in the spice garden located right outside the Workshop for those who prefer to dine Al Fresco.

Brunch will be cooked by the Chef who will host each guest personally and serve them a delectable 3-course set menu served family-style.

The menu will be composed of 3 appetizers, 3 main courses, 3 side dishes, and 3 desserts. All courses will offer meat, seafood, and a vegan/vegetarian course so as to ensure that every dietary restriction is catered too.

Reserve the table early because seating is limited in order to ensure proper New Normal protocols.


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