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On Friday evening, 19th April 2019, Mozaic Restaurant will present a special dinner to celebrate the coming of spring and its seasonal holidays. The tasting menu of 6 or 8 courses features luxury dishes such as Crispy Seared French Foie Gras with Morello Cherries, cocoa and candied rosemary; and coconut husk smoked Australian Wagyu Beef infused with Javanese Kluwek.


The Mozaic Group is headed by Masterchef Chris Salans, founder of Mozaic Restaurant Gastronomique since 2001. Salans’s culinary philosophy is to apply modern and traditional French cooking techniques to Indonesian ingredients, an approach that has made him one of the most celebrated chefs in Southeast Asia.


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