The restaurant
- Cuisine
- French-Indonesian, Indonesia's only Les Grandes Tables du Monde member
- Chef
- Executive chef and co-owner Blake Thornley, formerly of Charlie Trotter's
- Menu
- Seasonal or fully vegetarian Botanical tasting menu, 6 or 8 courses
- Room
- Air-conditioned dining room, garden gazebo for two, chef's table in the Workshop
- Drinks
- Tipple Room cocktail lounge and a wine list
- Booking tip
- Children from age 6, and start with a drink in the Tipple Room
Chris Salans, who trained at Le Cordon Bleu and cooked at Lucas Carton and Thomas Keller's Bouchon, founded Mozaic. Executive chef and co-owner Blake Thornley, formerly of Charlie Trotter's, runs the kitchen now. There's a garden with a gazebo for two and a chef's table in the Workshop, and children are welcome from age six.
The menu takes the evening, so start with a drink in the Tipple Room.