On 26 September, Mozaic Restaurant Gastronomique will devote its Chef’s Table to a six-course caviar dinner led by Chef Blake Thornley.
In Ubud, an evening often begins with choosing the right table. On 26 September 2026, Mozaic Restaurant Gastronomique will offer a particularly focused reason to make that choice, hosting an intimate Caviar Dinner at its Chef’s Table with Executive Chef and co-owner Blake Thornley.
Since opening in 2001, Mozaic has remained closely tied to Ubud’s dining landscape. Its sequence of spaces, from the Tipple Room and Dining Room to the garden, leads to the Chef’s Table, where the one-night event will unfold up close. Live cooking will place diners near the kitchen, with Thornley and his team presenting each course as it comes together.
Caviar forms the central thread across all six plates. The menu begins with Mother of Pearl Tartare with turmeric, lemon, and crème fraîche, followed by Whipped Foie Gras with baby starfruit and apple-lemongrass. Smoked Aged Black Cod is served with citrus, tapioca, and coconut.
Later courses include Veal Sweet Breads with wakame cream and curry spices, followed by Black Chicken with foie gras and radish. Caramelised White Chocolate closes the dinner with miso and kemangi. The combinations reflect Mozaic’s continuing interest in bringing Indonesian ingredients into a contemporary gastronomic setting without losing their individual character. With limited seating and only one date scheduled, the Chef’s Table format gives the event its real character: close, conversational, and centred on the pleasure of watching a menu take shape in real time.
Mozaic Restaurant Gastronomique
Jalan Raya Sanggingan
Ubud, Bali, Indonesia
T: (+62) 361 975768
