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Sanur Raya No. 27
Jl. By Pass Ngurah Rai,
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Food, Wine & Song in the Hills of Bali

Baliís Mozaic Restaurant Presents the Chilean Wines of Mauro Von Siebenthal on Saturday, July 9, 2011.


(7/4/2011)

Ubud’s renowned Mozaic Restaurant continues their series of fine wine and dining evenings on Saturday, July 9, 2011.

As with dinners past, Chefs Chris Salans and James Ephraim will prepare two separate six-course menus on the appointed evening showcasing carefully paired wines from Chile’s Von Siebenthal Winery.

The wine guide for the evening will be Mozaic’s gifted Sommelier assisted by Mauro Von Siebenthal from the Vina Von Siebenthal Winery in the Valle de Aconcagua, Chile.

Click Image to Enlarge


Mauro will explain the winemaking philosophy of the vineyard that bears his name. Von Siebenthal Wines have been rated by acclaimed international wine advocate Robert Parker, who said, “if I were awarding an Oscar for finest performance by a winery, Von Siebenthal would be my winner.”

Seating is always in keen demand at Mozaic’s special wine nights and July 9th will be no exception.  Advance reservations are a must.

Two seating’s are available in the main dining room, with the first seating starting at 6:00 p.m.

In addition, a special Chef’s Table will be laid in the exquisitely appointed Mozaic Workshop where Chef Salans will personally prepare the menu in his open kitchen.

The cost for six courses served with five wines in the main dining room is Rp. 1.3 million per person plus tax and service (US$178).

Dinner and wine pairings at the Chef’s Table are Rp.1.6 million per person plus tax and service (US$220).

Live jazz in the Mozaic Lounge will also be on offer for pre and après dinner enjoyment.

For reservations or more information, contact the Mozaic Restaurant on Jalan Raya Sanggingan in Ubud, Bali or telephone ++62-(0)361-975768.

                                                      Menu One

                                      WAGYU BEEF CARPACCIO
                           Onion Ponzu Dressing and Crispy Garlic
                                                        + + + +
                                  CONFIED TASMANIAN SALMON
           Curried Corn, Kintamani Grape-Carmenere Wine Reduction
                                                       + + + +
                                                     SORBET
                                                       + + + +
                                         SMOKED FOIE GRAS
                     Yoghurt Sphere, Raspberries and Olive Powder
                                                       + + + +
                           ROSEMARY BRAISED VENISON LOIN
              Lemon Verbena Balsamic Reduction, Poached Apple
                                and Fresh Green Pepper Sauce
                                                      + + + +
              WARM DARK VALRHONA CHOCOLATE MOELLEUX
  Fresh Vanilla Bean Ice Cream, Sautéed Strawberries and Rosemary


                                                  Menu Two

                                      DEEP SEA SCALLOPS
  Caramelized Almonds and Spiced Meuniere in a Pinot Noir Reduction
                                                    + + + +
                               BUTTER POACHED LOBSTER
                 Sticky Braised Oxtail and Burnt Bread Emulsion
                                                    + + + +
                                                  SORBET
                                                    + + + +
            BRAISED SUCKLING PIG AND FOIE GRAS PASTILLA
                           Apple Saffron Puree and Tamarind
                                                   + + + +
                                ROASTED RACK OF LAMB
                     Roasted Beets, Liquorice and Smoked Milk
                                                   + + + +
               VALRHONA ‘GUANAJA’ CHOCOLATE MOUSSE
                   Fresh Kaffir Lime, Green Pepper Corn Gelée
                           and Sechuan-Red Wine Reduction

                                                The Wines

Carabantes 2006 - Named in honor of a pioneering Chilean wine maker, this premium red is Syrah 85%, Cabernet Sauvignon 10% and Petit Verdot 5%. It is aged for 14 months in 225 liter Bordeaux and American barrels before bottling.

Carmenere 2008 - A red wine reserve that is Carmenere 85% and Cabernet Sauvignon 15%. It is aged for 10 months in 225 liter Bordeaux and American barrels before being allowed to finish in bottles.

Parcela #7 2006 - A red wine reserve that is Cabernet Sauvignon 40%, Merlot 35% , Petit Verdot 10% and Cabernet Franc 15%.

Montelig 2005 - Montelig derives its mane from a blending of “monte” or Spanish for mountains and “lig” which in the pre-Inca Indian language means “light.” The velvety, refined texture of the light against the mountains of Panquehue inspire this red premium wine that is Cabernet Sauvignon 40%, Petit Verdot 30% and Carmenere 30%

Montelig 2005 - For the dessert course another award-winning year for Montelig will be served.
 


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