Chef Owner Chris Salans created a new dining concept at Mozaic Restaurant. It is an ongoing effort of the Mozaic to adapt to the current Covid-19 pandemic. On the request of consumers, Chef Salans and his team will start serving Sunday Brunch at Mozaic’s Workshop every Sunday starting on August 22.“The workshop is a beautiful air-conditioned space at the end of Mozaic garden overlooking Ubud’s iconic rice fields. This is the venue for a Chef’s Table with live cooking in Miele’s sleek and sophisticated kitchen as well as a comfortable and stylishly furnished dining room,” said Komang Sri, Marcom of Mozaic Restaurant, Ubud, on Wednesday (Aug 18).
“Seating will also be available in the garden located right outside the Workshop for those who prefer to dine in Al Fresco. Brunch will be cooked by a chef who will personally entertain each guest and serve three delicious set menus served in family style. The menu will consist of 3 appetizers, 3 main courses, 3 side dishes and 3 desserts,” added Sri.
All the menus will offer meat, seafood and vegan/vegetarian to ensure that any dietary restrictions are also met. “Seating is limited to ensure proper New Normal protocol, so please book your table early,” concluded Sri. (BTN/014)