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Chris Salons, the French-trained American chef and owner,
brings his own distinctive French-American cooking techniques
and presentation. He uses fresh local ingredients, all
rich and delicious but healthy, with unique local dairy
substitutes.
The restaurant was just listed in Le Grande
Tables du Monde, a prestigious French culinary fraternity.
The level of innovation and service is unrivaled. A
meal at Mozaic is a languid affair, best enjoyed in
multiple courses, sopped up with good bread, chased
with fine wine, and shared with friends. Give yourself
at least 2 hours to really enjoy it. Daytime dining
features good French light fare served in a quiet patio
area.
The evening meal is an extravaganza of French
and continental specialties done with local flair and
served in a lush garden dining area. Try the king prawns
in chilled gazpacho, followed by a pan-seared Long-Nose
Emperor filet done in a Laksa Indonesian yellow emulsion
with rice noodles and baby turnips. |
