From the outside, the architecture is typically local with traditional elements such as ceramic tiles and natural wood, with a prominent Balinese style doorway. Inside, you first come across a dedicated lounge that is subtly lit by crystal chandeliers, with plush sofas and chic tabletop decor. The lounge provides a comfort zone for pre-dinner cocktails with tapas and appetizing bite size delights.

Mozaic’s menu is a regularly changing one, some creations created by the minute, according to Chef Salans and his culinary team’s inspirations and in season fresh local ingredients, as apparent in its four 6-course tasting or ‘Discovery’ menus. This, plus the personalised touch of service by Salans together with his well-trained waiting staff, is what perhaps led to accolades for the overall dining experience.

Chef Salans’ creations combine French and progressive techniques with the warm, exotic flavours of Indonesia. This is apparent in the chef’s tasting menu that comprises market-fresh ingredients such as the blue fin tuna ‘tataki style’ and seared freshwater yabbies from Sulawesi. Tempting desserts include the freshly sweet mangosteen sorbet with frozen lychee and macadamia praline, and a sinful Valrhona hazelnut chocolate mousse, served with green peppercorn gel, kemangi (local basil) ice cream and snake fruit salad.

For a more special dining experience, you can gather with friends or family for one of Mozaic’s private dinner experiences, held at Mozaic’s dedicated cooking class venue known as The Workshop. The pre-booked private setups cater to at least eight diners, and the dinners are prepared live in Chef Salans’ state-of-the-art Miele kitchen, presented by the chef himself.