Chef James Ephraim prepared a wonderful brunch that included a delicious fresh Oyster Amuse Buche after a mango martini welcome drink poolside. Coral trout with lime and fennel which we enjoyed with a crisp Chablis followed by a magnificent rendition of shaved beef Carpaccio with Aussie Wagu, crisply fried garlic, and black truffle, which we paired with 2007 pommard. Roasted Rack of Lamb for our main course entre with fresh ripened peach, toasted bark and spices with a 2007 Henschke Shiraz Grenache Viogner blend. The afternoon was completed with St Vernier softened cheese accompanied by red wine ice cream and chocolate mouse served with a Spatlese Riesling from Diel with a refreshing balance of fruit tart and sweetness.
The service was seamless providing all the appropriate attentive touches, refills, sauces and accompaniments. James, Michael, Niccola, Thank you! We are fortunate and pleased that you have brought another superior serious fun food venue to Seminyak, Bali! Thank You!
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