Ubud’s finest restaurants join hands for a unique gastronomic trilogy.
Aperitif, Locavore and Mozaic restaurants, all located in Ubud Bali, have decided to collaborate on a series of 3 incredible dinners, creating a unique gastronomic trilogy over a 3-month span. Each dinner will feature all of the chefs (Nic Vanderbeeken of Aperitif, Ray Adriansyah and Eelke Plasmeijer of Locavore and Chris Salans of Mozaic).
The three dinners will be scheduled as follows:
- Mozaic restaurant: December 12th 2020
- Aperitif restaurant: January 23rd 2021
- Locavore restaurant: February 20th 2021
For each of the dinners, the chefs will collaborate to offer a distinctive dining experience which none of the three restaurants have ever performed before.
The four chefs quote “We are joining forces in order to offer our guests three incredible dining experiences which, in normal times, would not be possible. By doing this we are guaranteeing all of our guests three exciting gastronomic experiences over the next three months.”
The chefs have also arranged for guests who will join all three events to win a surprize hamper to be specially curated by the four chefs.
Information about all of the events will be available on each of the restaurant’s platforms – Aperitif (aperitif.com/events) and Mozaic (mozaic-bali.com/events) websites and Locavore’s social media (@restaurantlocavore).
Menus details, pricing and reservations for each event is available through each individual restaurant.
For the first dinner taking place at Mozaic restaurant, Ubud, on December 12th 2020, the chefs will be presenting an exciting menu of modern and creative dishes focused on bringing as much interaction with the guests as possible. Prepare to be surprised and to meet the chefs in person!
Also, Chris Salans will be inviting a special guest chef for this first of the series Gastronomic Trilogy. Chef Mandif Warokka of Blanco par Mandif will be joining the dinner and cooking up some magical dishes along with the chefs.
The price for the 8-course dinner will be IDR1,250,000++ per person. Menu details will be available on Mozaic’s website at mozaic-bali.com/events. An optional All Premium wine pairing
including champagne will be available to complement the dinner for IDR1,250,000++ per person. Dinner reservations will be available from 6pm until 9.30pm.
Seating is limited so please book ahead of time.
About Aperitif
Set amid Ubud’s lush mountain valley setting, Apéritif offers an alternative and unique fine-dining experience in Bali. Housed in an elegant, spacious standalone building overlooking the verdant jungle landscape, the 1920s inspired restaurant offers sophisticated seasonal degustation menus that are representative of the culinary team—led by Executive Chef Nic Vanderbeeken— and their respect for ingredients.
The menu explores the world by way of the Indonesian archipelago; an eclectic journey of global gastronomy with the added influences of the old Spice Islands. It couples high-grade produce sourced globally, locally and from the Apéritif greenhouse with the finesse of Modern European culinary techniques.
About Locavore
Situated in Ubud, the heart of Bali’s art and culture communities. Locavore is a small and unassuming restaurant that seats just 36 for lunch and dinner. We serve modern, creative cuisine through our tasting menu, which often features more than 20 dishes. The menu changes frequently to accommodate our concept to only use Indonesian sourced ingredients.
About Mozaic
Since its founding in 2001, Mozaic has become renowned for its pioneering concept of combining ingredients and flavours from the Indonesian archipelago with fine imported ingredients using modern French techniques of cooking and presentation. This culinary approach has earned Mozaic multiple international awards such as World Top 50 by San Pellegino, top 5 in Asia by Miele guide, etc…
Mozaic is also a member of Les Grandes Tables du Monde (The Grand Tables of the World), so far one of only three in Southeast Asia.
Chef Owner, Chris Salans, hailed from three Michelin-starred restaurants in France and in the USA before creating his pioneering style of French cuisine-meets-Balinese flavors. Chris is a dedicated mentor and one of Bali’s top culinary ambassadors, representing Indonesia in print, television, and at international food events.
