Kintamani citrus cured sword fish belly, Telegis – eggplant mousseline, cucumber, ‘ruku-ruku’ leaf oil, Frozen ‘santan kane’.

UBUD, Bali (BPN) – The Mozaic Group announces a new unique and exciting culinary event at Mozaic Restaurant Gastronomique in Ubud on November 10, 2020.

As part of the KemBali 2020 festival organized in Ubud by Janet de Neefe and Ketut Suardana, Mozaic has accepted to host the Best of Bali 3.0 dinner, the third of its series since the birth of the Ubud Food Festival, to showcase the best produce of Bali prepared by five of some of the best chefs in Bali – Chefs Penelope Williams (Bali Asli Restaurant), Fernando Trump (ex-Jumeirah Bali), Agung Gede Agung (St Regis Hotel), Maxie Millian (ex Sangsaka and Merah Putih) and Chris Salans (Mozaic Restaurant).

All known in the culinary scene in Bali, the five chefs have decided to collaborate to create a unique culinary experience in adherence with the vision and mission of the KemBali 2020 festival, to help fulfill the creative needs of Indonesia while showcasing its cultural diversity both traditional and contemporary to the world.

Each chef will be preparing a creative amuse bouche and the main dish to create a sumptuous 6-course tasting menu using only local ingredients and each showcasing their very unique style of cooking. A vegetarian version of the menu has also been prepared by the chefs.

In order to further the vision of this festival, Mozaic’s sommelier, Jean Francois, has decided to offer a pairing of all local wines by collaborating with Two Islands, including all of their Reserve wines, the finest wines produced in Bali at the moment, showcasing 6 of their different varietals.

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The Best of Bali 3.0 dinner will be taking place at Mozaic Restaurant in Ubud on November 10th. Reservations will be available from 6 until 9.30 pm by calling Mozaic Restaurant or visiting its official website.

 

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