Stylish deck bar & lounge complemented with elegant fine dining restaurant- beachfront on Bali’s south coast

Update: June 2016  Mozaic Beachclub has closed

August 25th, 2013

Mozaic Beachclub opened in July 2012 as a beachfront offshoot of the renowned Mozaic Restaurant in Ubud – the masterful gastronomic concept of chef-owner Chris Salans. Widely acclaimed as one of Asia’s leading restaurants, Mozaic under the creative direction chef Salans, has delighted discerning diners since 2001 with its innovative modern Balinese cuisine, and continues to maintain its stellar ranking. Wishing to bring his creative cuisine and sophisticated dining experience to a more laid-back, beachfront location, Salans has partnered with English executive chef James Ephraim to establish the multi-faceted Mozaic Beachclub on a plot of land overlooking Batubelig Beach- on the ultra-popular Seminyak stretch of Bali’s south coast.

The newly built Mozaic Beachclub delightfully combines in the one venue a relaxed beachside lifestyle- with a fine dining experience in the elegant restaurant. With an attractive outdoor pool, adjacent to the open-air decked space that includes a bar and lounge, comfortably accommodating guests during the day, on the upper floor an elegant indoor dining room overlooking the beach is the setting for fine dining in the evenings, featuring a menu that showcases the renowned culinary creations of both chef-owner Salans, and executive chef Ephraim.

Mozaic Beachclub opens daily from 10 am- reservations are recommended both for the poolside private cabanas during the day, and the restaurant dining room in the evenings.

DESIGN
Making the most of its beachfront location on the largely undeveloped Batubelig Beach, Mozaic Beachclub enjoys unobstructed views over the Indian Ocean from both the poolside deck area, and the open-fronted dining room on the upper floor of the restaurant building. Set within a verdant green garden setting, the low-rise profile of the construction blends harmoniously with the beachfront location- creating a serene oasis of  under-stated sophistication. A spacious timber deck extends across the frontage- where both casual dining tables and comfortable lounge beds face out over the beach, while the adjacent bar and lounge offer a sheltered, open-air space for casual, relaxed dining and drinks. A beautifully landscaped pool occupies the centre of the site- with a series of semi-private cabanas an enticing option for all-day lounging whilst overlooking the pool.

The first floor dining room is a generously proportioned space that exudes the luxurious, elegant aesthetic that is the hallmark of the Mozaic concept of chef-owner Salans. Overlooking the beach and Indian Ocean, the completely open facade seamlessly connects diners with the captivating views and picturesque setting. The restaurant is set across two sections- with the rear section slightly raised and adjacent to the semi-open kitchen, while on the lower front section, tables and booths directly overlook the pool and ocean beyond. A lavishly luxurious private dining room is operated in partnership with the renowned  Lotus Art de Vivre – with a boutique showcasing their Asian fusion lifestyle products adjoining the dining room.

MOZAIC CUISINE
Diners at Mozaic Beachclub restaurant can experience the same innovative Mozaic concept of modern Balinese cuisine as originally created by chef-owner Salans at his famed kitchen in Ubud. Under executive chef Ephraim, the culinary team present both an a la carte and six-course tasting menu of finely executed dishes that utilise the finest fresh Asian ingredients. The concise menu features a variety of appetizers, followed by main courses of seafood and meat dishes. Dishes that typify the Mozaic cuisine include SEARED SEA BASS FILLET– curry leaf reduction, baby spinach, fresh pineapple and caper dressing; and  LOCAL KINTAMANI SUCKLING PORK– in a Balinese spiced ′Bumbu′ emulsion, French bean and coconut salad. At the poolside Lounge, an all-day menu of small bites features tapas-style dishes that follow the signature Mozaic cuisine style- incorporating local South East Asian flavours and ingredients into a selection of sumptuous dishes for sharing.

COCKTAIL PROGRAM
A well-stocked poolside bar offers an enticing selection of refreshing beverages all day. In addition to their sumptuous cocktails, the drinks list features a good variety of wines and champagne by the glass or bottle, local and imported beers, bowls of delicious punch, premium spirits and shooters, and a full selection of mocktails, fresh fruit juices and non-alcoholic drinks. Cocktail groupings include “sparkling”, “martini”, “long drinks”, and “daiquiri”- with signature cocktails incorporating local tropical fruits, herbs and spices to create alluring combinations of flavours.

 See also July 2014 update article on Mozaic Beachclub

Mozaic Beachclub- Pool deck & Lounge 

A series of private cabanas extend across one side of the large free-form swimming pool- with its lush garden landscaping creating an oasis in the centre of the compound.

A timber-decked section at the front of the compound, offers both casual table and chair settings, or comfortable lounge beds, all directly overlooking the beachfront.

Front-row lounge beds- with only the garden and narrow coastal path separating them from the beach.

Looking back inside across the deck area and pool- the casual, laid-back style of the furnishings exemplify the understated sophistication of Mozaic Beachclub.

The view from pool deck cabanas- across the pool towards the oceanfront.

The Lounge and bar section extend down one side – transparent perspex roofing suffuses the space with daylight while offering protection from direct sunshine and any rain.

Palette of white and shades of natural timber perfectly capture the relaxed beachside aesthetic of Mozaic Beachclub.

Highlights from the Cocktail Menu

CAIPIJEJE- Vodka, Passion fruit syrup, Lime & Strawberry.

CARAMBOLA- Finlandia, Carambola Starfruit, Lemon & Fresh Ginger syrup

SPICE BREEZE– Finlandia, Lime, Lemongrass, Thai Basil, Mint & Chili

DELINGER- Finlandia, Ginger Flower sorbet, Strawberry, Kaffir Lime Leaf syrup & Lemon Lime squeeze.

Selections from the all-day Lounge Menu

SEARED ROCK LOBSTER- Spanish ham, black winter truffles and Tapioca ragout

SELECTION OF FRESH SEASONAL VEGETABLES- Olive crumble, vintage balsamic and young herbs.

IBERIAN ACORN-FED PATA NEGRA HAM