KALUGA CAVIAR: THE STAR IN AN EXCLUSIVE DINNER AT MOZAIC RESTAURANT GASTRONOMIQUE
Chef-Owner Chris Salans will highlight the exquisite Kaluga Caviar in a 6-course tasting menu.
Do you call yourself a caviar lover? Then you’ll be happy to learn that Kaluga Caviar will be the star in an exclusive dinner at Mozaic Restaurant Gastronomique in Ubud, Bali.
The Chris Salans Group announced that this rare and exclusive event would be held on Friday, September 17, 2021, collaborating with Kaluga Caviar.
Chef-Owner Chris Salans and his team will prepare a 6-course tasting menu with caviar on the amuse-bouche and the first three courses of the program to highlight this incredibly wonderful caviar. Beautiful Dutch venison and Valrhona chocolate will be featured in the remaining dishes.
A special pairing of premium wines, hand-picked by Mozaic's director of wines, Cok Bagus Senajaya, will be offered for this meal to enhance the experience further.
Mozaic Gastronomique is the best restaurant in Ubud for fine dining and private, romantic dining experiences.
Mozaic takes diners on a gastronomic journey of flavors deeply rooted in Balinese culture, led by Chris Salans, a Michelin star restaurant-trained chef. As your taste buds are carried away on a delicious French-Asian cuisine trip, their stunning garden setting will immerse your senses.
They can cater to any dietary requirements and, in particular, make delectable vegan and vegetarian cuisine with no compromises.
What is Kaluga Caviar?
Kaluga caviar, also known as river beluga, is grown in the mystical Himalayan birthplace of Taoism and Tai Chi, the Qing Chong Mountains.
The fish are fed excellent non-GMO sturgeon feed for a minimum of 15 years. Only the finest Himalayan mineral salt is used in the Malossol, or 'lightly salted', production approach to ensure a consistently excellent, delicate, and well-balanced taste.
The Exquisite Caviar Dinner
You could find an exquisite set menu for this caviar dinner. Here is the full list:
- Kaluga Caviar Amuse Bouches
Wine Selection: NV Brut, Cuvee No 735, Jacquesson, Epernay, France
- Smoked Beef Tartare
Kaluga Caviar, Sweet Potato, Laksa Leaves
Wine Selection: 16 Viogner, Condrieu, Vidal-Fleury, France
- Japanese Hamachi
Kaluga Caviar, Kaffir Lime Dressing, Shaved Fennel
Wine Selection: NV Gekkeikan Nigori Sake, Japan
- Lobster Tail
Kaluga Caviar, Seaweed Butter, Jerusalem Artichoke
Wine Selection: 17 Cinsault, Grenache & Mourvedre, Domaine de Tamary, Cotes de Provence, France
- New Zealand Venison
Koji Garlic Puree, Bone Marrow, Mushroom
Wine Selection: 15 Pinot Noir, Cloudy Bay, Marlborough, New Zealand
- Seasonal Starfruit Sorbet
Belimbing Wuluh Poached in a Spiced Broth
- The Whole Cocoa Pod
Valrhona Jivara Chocolate, Roasted Banana, Caramelized Peanuts
Wine Selection: 07 Semillon Botrytis, Noble One, De Bortoli, Australia
- Petits Fours
Dinner reservations will be available from 17.00 to 20.00 WITA. The 6-course tasting menu is Rp950,000++ per person, while the optional wine pairing is Rp850,000++ per person.
The meal will be limited to 30 guests maximum due to the limited supply of this expensive caviar and to preserve the highest levels of new normal.
Dinner reservations can be arranged by calling +62-361-975768 or WhatsApp number +628113943288 or visiting the Mozaic website at www.mozaic-bali.com.
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