If @mostobali ’s excellent natural wine collection and tasty small bites haven’t been on your radar, they should be.
Their one-night-only Fermento Vol. 4 showcased both their flair for food and a leading artisanal natural wine producer, an embodiment of the perfect Canggu evening out.
#TatlerDiningID #TatlerTastes
Otoro crusted and seared in fresh andaliman berries from Sumatra, with a bright citrus aroma, soaked in our now-signature calamansi ponzu and charcoal oil.
See you from 5pm.
Walk ins welcome.
2017 Domaine Tissot Arbois Vin Jaune ‘En Spois’, Arbois – Savagnin
Six years and three months in barrel, untouched, under flor. Deeply oxidative in style: walnut, curry leaf, preserved lemon, a saline edge running through it. Bone dry, high acid, built with serious structure and length.
Now on pour.
Koji-marinated chicken thigh, crumbed schnitzel-style and served with classic chicken jus infused with kaffir lime leaves. Finished with our take on dabu-dabu: green tomatoes, chillies, shallots, kemangi leaves and local unrefined coconut oil.
A Mosto classic.
Come through.
NEXTDOOR X MOSTO SOLD OUT
our 3rd Birthday Party on May 23 is officially fully booked - we can’t wait to celebrate with you all.
@chef_macbeth & @sirlopansa are busy prepping the menu of our dreams
for those who missed out on a spot - stay tuned! limited number of additional bookings coming soon.
2022 Sons of wine ‘Pinot Escobar’, Alsace – Pinot Noir
Light extraction, bright acidity, and a lifted red fruit profile. Notes of cherry, raspberry, and a little earth underneath.
Now on pour.
