Description
Plant-based Cuisine Restaurant & Permaculture Garden, Educational, Farmers Market MOKSA, the fifth tenet in the Balinese “Panca Sradha” – fundamental aspects of life, meaning: Transformation, Enlightenment, Highest Self.
Our vision is to create a Place of Awakening the Senses: a restaurant that creates and presents healthy food in the most extraordinary and inspiring of manners, in a space that inspires beauty and creativity, with an attention to detail that encourages a second and third look an appreciation to the depth of character of every one and every thing involved. We are dedicated to bringing an awareness to the Whole Picture: a permaculture garden that brings food and culture from the farm, the village, the society to the table, and then back out again to the community at large.
THE CONCEPT
* A fully SENSUAL dining experience: from exploding your taste buds with extraordinary food options, to opening your eyes in an ambience of raw elegance from architectural structure to ceramic dish-ware
* Cuisine: raw and cooked, vegetarian, organic wine, local coffees, teas and healthy elixirs
* From farm to table: the actual operational permaculture organic farm in direct proximity to the restaurant
* Formal and Casual: Dining area with table seating as well as lounge for a more relaxed visit conducive to internet workspace, reading, writing…
* Dining area with a kitchen view: for the costumer on-the-go or one who lingers to see some of the preparation in action
* Connecting to UBUD: cultural and community awareness through menu, events, outreach, social welfare engagement, talks, films, discussions, music
* Farmer’s Market: organic produce and artisanal goods sale from our gardens and other farmers, booth-style, live music, festive and productive
* Deli: artisanal grocery, bakery, desserts & Boutique; clothing, jewelry, ceramics, etc
* “Dojo”area for community gathering, music and workshops
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RECENT FACEBOOK POSTS
facebook.comSaturday Farmer's Market at Moksa Restaurant. Start at 10 am till 2pm. Great atmosphere for kids, produce and foodsc. This is a regular Saturday Farmer's Market at Moksa.
Come celebrate Indonesian Independence Day with us at Moksa Plant-based Resturant and Permaculture Garden. Three course Chef's tasting dinner will be serve - Please RSVP your table by calling us at +62 813 3977 4787 or email at info@moksaubud.com Menu; Soto Jamur Lemongrass spiced clear oyster mushrooms soup with mung bean sprout, shredded cabbage, young jackfruit, sweet potatoes, and baby tomatoes, sprinkle with celery and crispy shallots ****** Archipelago Tofu Napoleon Cinnamon curried tofu, layered with carrot noodle, pickled daikon, set on a bed of black rice kebuli and fern tips veggie ****** Sweet Independence Strawberry and coconut cream cake, served with tangerine sorbet and caramelized coriander cream sauce
Thank you @Bayawe Coffee-Life!
Re-post... thank you Karen Lomas “Raw food cookery Bali style. You learn something new every day. Be open to it. “ #moksabali #learnsomethingneweveryday #learn #sayyes #tryit #grow #newstuff #yes #vegan #rawfood #bali #ubud #adventure #flaneur #career #careers #cooking #chef #coaching #karenyourcareercoach : @karenyourcareercoach_
At Moksa permaculture garden we make “hot composting”, which produces compost in a much shorter time. It has the benefits of killing weed seeds and pathogens (diseases), and breaking down the material into very fine compost. One hot composting method, the Berkeley method, developed by the University of California, Berkley, is a fast, efficient, high-temperature, composting technique which will produce high quality compost in 18 days. We love our compost!
Saturday Farmer's Market at Moksa Restaurant. Start at 10 am till 2pm. Great atmosphere for kids, produce and foodsc. This is a regular Saturday Farmer's Market at Moksa.
Check-out our new re-design website at moksaubud.com
MOKSA’s sustainable philosophy has become the blueprint for Bali’s permaculture restaurant's, while its vegetarian dishes could tempt even the most committed carnivores. Join Ubud’s plant-based food reigning champion Made Runatha, for a four-course dinner served on the creative works of Gaya Ceramic’s Art Center Culinary Clay program. ***** Price: IDR 425 k per person ***** Menu Strawberry Smash Fresh Strawberries, coconut water, cilantro wine and tarragon leaves ***** Avocado Sandwich Avocado salsa layered with gamachio dusted dragon fruit on a bed of purple cabbage gazpacho and sprinkle with fresh cilantro ***** Tomato consommé’ Chilled tomato broth served with savory basil sorbet and scallions ***** Miso Baked Eggplant Baked eggplant, puree mushrooms, tempeh bacon, shallots pumpkin with ginger flower vinaigrette and sprinkle with spiced cashew nuts ***** Butterfly Flower Panna cotta Sour sop, butterfly pea flower, coconut cream, green grapes, mango salad, and orange coulis ***** Fresh Ginger Spiced Tea
Saturday Farmer's Market at Moksa Restaurant. Start at 10 am till 2pm. Great atmosphere for kids, produce and foodsc. This is a regular Saturday Farmer's Market at Moksa.
Saturday Farmer's Market at Moksa Restaurant. Start at 10 am till 2pm. Great atmosphere for kids, produce and foodsc. This is a regular Saturday Farmer's Market at Moksa.
Chef Made Runatha talk about the cuisine at Moksa plant-based restaurant.
Quiz
