The Chris Salans Group is delighted to announce another exciting and innovative event at Mozaic Restaurant Gastronomique in Ubud, on Saturday April 23rd 2021.
In Collaboration with Lotus Enterprise and Bali Sustainable Seafoods, Chef Owner Chris Salans will be himself in the kitchen preparing a dinner focusing on Dry Aging – a culinary technique which has become very popular worldwide as it improves the tenderness, texture and taste of both fish and meats.
In essence, dry aging is when meats or fish are put into a special refrigerator which controls the temperature as well as the moisture of the environment to guarantee a safe and hygienic aging process.
By exposing the meats and fish to this environment, moisture is pulled out and the natural enzymes break the muscles down slowly over time, making it more tender and flavourful.
Guests will be introduced to 4 different types of fish dry aged for 14 days (Snapper, Grouper, Tuna and Salmon) as well as to 2 different meats (Duck and Wagyu Beef) dry aged for 21 days.
These ingredients will be prepared by chef Salans in the simplest and best way possible to enjoy the amazing texture and flavour of these products. Dishes will include a minute smoked salmon, a ceviche of snapper, crusted rare tuna, confied grouper, crispy seared duck and foie gras as well as beautifully grilled Wagyu beef.
To further enhance the experience a special pairing of premium wines, carefully selected by master sommelier Laurent of Lotus Enterprise, will be available for this exclusive dinner.
Dinner reservations will be available from 5.00pm until 8.30pm. Price for the dinner will be IDR 750,000++ per person for the 6-course tasting menu and IDR 950,000++ per person for the 8-course tasting menu.
Guests can make a reservation for the ‘Surf & Turf’ dinner by contacting Mozaic at +62 361 975768 or by visiting Mozaic’s website at mozaic-bali.com
