Words by – Matthew Hirsch

Berawa – the laid-back pocket of Bali tucked between Canggu and Seminyak – will soon be home to Mosto, Indonesia’s very first natural wine bar. In Italian, ‘mosto’ means ‘must’ or the pulpy, freshly pressed, unfermented grape juice that kickstarts the winemaking process.

It’s a fitting name for the casual eatery and bar, which aims to introduce a relaxed, unadulterated and loosely European approach to the up-and-coming area. This is the first venue for partners Isabella Rowell, Lorenzo Depeteris, Nicolas Lento, Federico Sirito, Denny Bakiev and Vanessa Di Maria – all permanent fixtures in Bali’s pioneering Mexicola Group (Da Maria, Luigi’s, Motel Mexicola Seminyak and Canggu) who, together, bring decades worth of industry experience to the table. The collective is also behind the Lazarus Pulp project, responsible for producing and bottling Indonesia’s first pet-nat, “The Alter Ego”, in June of 2021.

Inspired by Sydney’s flourishing wine bar scene and the neo-bistros that have reinvigorated Paris, Mosto is a manifestation of what the drinking and dining experience should be in its purest form – from the pared-back design to the forward-thinking yet accessible menu and, of course, the cocktails and list of low-intervention wines.

“We want it to feel like an extension of your lounge room, where the quality and integrity of everything in the glass or on the plate are second to none, but never get in the way of comfort or having a good time,” says Rowell.

Sommelier Nicolas Lento (co-founder of Indonesia’s only natural wine importer/distributor, Toto Wines) has assembled a collection of more than 70 labels from small producers around the world, never before seen under the same roof in Indonesia. Organic and/or biodynamic wines fermented with native yeasts, no fining or filtration and low/no sulphur added are the focal point, with a flexible format that allows for drinking by the glass, carafe or bottle, as well as the option to take away. New releases, rare cuvées, special events and international wine fairs and celebrations will also be a regular part of the offering.

Cocktails, meanwhile, come care of Denny Bakiev (beverage director for the Mexicola Group), and will nod to the classics while incorporating experimental flavours and a zero-waste ethos. Think a Yuzu Gimlet with mint and cardamom, for instance, or a Caffè Latte Negroni spiked with milk-washed espresso, in addition to ever-changing specials based on repurposed leftover ingredients or house-made vermouths and digestifs.

As for the food, executive chef Lorenzo Depeteris has put together an all-day menu comprising seasonal snacks and small plates designed for sharing, that draw on his Italian heritage and time spent in some of the world’s most renowned Michelin-starred kitchens, including Le Gavroche and The Waterside Inn in England, and Sicily’s Duomo. To start, expect the likes of potato and San Daniele prosciutto croquettes or skewered ox tongue with salsa verde and gnocco fritto, followed by raw scallops dressed in wild mushroom dashi and burnt butter or grilled peppers topped with tonnato and salted egg yolk. More substantial options might include fresh tagliatelle tossed through sambal and coriander pangrattato or barbecued chicken coated in harissa, lime leaf and burnt scallions.

Service, overseen by Federico Sirito and Isabella Rowell (both of whom honed their skills working alongside famed restaurateur Maurice Terzini in Sydney and Bali) will be a direct reflection of the striking, elegant and easy-going vibe of the space, brought to life by Kelvin Ho’s Sydney-based studio Akin Atelier. Raw materials like polished concrete, painted brick, pebblecrete and terracotta dominate both the breezy outdoor seating area and earthy interiors, complemented by an eclectic mix of fixtures, art and upcycled accents.

Taken all together, it’s a package that’s both radical and familiar, one that introduces something entirely new to Bali while very much keeping the island’s come-as-you-are spirit and vibrant energy front of mind.

Not Wine

campari soda [ on tap ] 120
pet nat spritz – aperol, lazarus pulp pet nat, strawberry 140
MOSTO mule – vodka, ginger & jackfruit shrub, lime, soda 130
amaro amore – pink gin, cocchi americano rosa, watermelon, lime 140
ocha highball – japanese whiskey, brown butter, genmaicha soda 140
enzoni – gin, select aperitivo, fermented grape, lemon 140
paloma – tequila reposado, pomelo, passion fruit, ginger flower, soda 140

martini – gin / vodka, dry / dirty 150
cicciolina martini – vanilla vodka, passion fruit, amarena, pet nat 140
negroni – gin, campari, sweet vermouth 150
pisco sour – pisco, lime, lemon, sugar, whites, bee pollen 130
margarita – tequila reposado, agave, citrus bomb 140
whiskey sour – bourbon, lemon, sugar, splash of vino 140
martini caffé – vodka, coffee liqueur, espresso, orange peel 130

heineken 60
island brewing pilsner – on tap 55
kura kura island ale 70
black sand kölsch 70
canard strawberry sour ale 95

amaro montenegro 90
amaro braulio 90
fernet branca 90
alexander grappa 130
MOSTO sgroppino – lemon sorbet, rose water, pet nat 100


Cider, Cider, Cider,

nv peckham’s reserve dry cider, nelson – apple cider -/990

Sparkling, Sparkling, Sparkling,

petillant naturel
2020 lazarus pulp ‘the alter ego’, bali – chardonnay, sauvignon blanc 120/650
2021 el bandito ‘I’am the ninja’, swartland – chenin blanc -/1150
2020 costadila ‘330slm’, veneto – glera -/970
2020 cascina tavijn ‘mostro’, piemonte – grignolino -/990

nv jm labruyere ‘prologue’ brut, champagne – pinot noir, chardonnay -/1790
nv henri giraud ‘esprit nature’, champagne – pinot noir, chardonnay -/1890
nv larmandier bernier ‘latitude’ blanc de blancs, champagne – chardonnay -/1990
2011 jacquesson ‘dizy terres rouges’ rosé, champagne – pinot noir -/2500

White, White, White,

bright + alive
2021 partida creus ‘vn’ blanco, catalunya – field blend -/930
2021 can sumoi ‘perfume’, catalunya – macabeo, grenache -/1020
2021 milan nestarec ‘bel’, moravia – muller thurgau, grüner veltliner 140/1020
2021 domaine mamaruta ‘constellation’, languedoc – macabeo, grenache gris 170/990

juicy + fresh
2021 tempo, oz grapes bali vinified – sauvignon blanc 95/520
2021 gramona ‘gessami’, catalunya – sauvignon blanc. moscatel, gewürztraminer -/820
2021 matassa ‘blanc’, roussillon – grenache gris, macabeu -/1290

lush + full
2021 milan nestarec ‘umami’, moravia – gewürztraminer -/1190
2019 sextant ‘en chapon’, burgundy – chardonnay -/1290

Skin Contact, Skin Contact, Skin Contact,
2021 longavi ‘glup’, itata valley – moscatel -/990
2017 radikon ‘ribolla’, friuli – ribolla gialla -/2790
2020 lammidia ‘bianco anfora’, abruzzo – trebbiano -/1190
2021 cascina tavijn ‘bianca’, piemonte – chardonnay, cortese -/930
2021 domaine mamaruta ‘trafalgar’, languedoc – muscat 165/950
2021 matassa ‘cuvée marguerite’, roussillon – macabeu, zibibbo, muscat petit grains -/1190

Rose, Rose, Rose,
2021 claus preisinger ‘dope’, burgenland – blaufränkisch -/1150
2021 lammidia ‘panda’ rosato, abruzzo – moscato roza, montepulciano -/1090
2021 l’escarelle ‘les deux anges’, provence – syrah, grenache -/820
2021 domaine mamaruta ‘grian de folie’, languedoc – carignan, grenache 150/850

Red, Red, Red,
glou glou
2021 lucy m ‘dynamique’ cabernet franc, adelaide hills – cabernet franc -/1050
2021 partida creus ‘bb’, catalunya – field blend -/990
2021 partida creus ‘tn’, catalunya – tempranillo 165/940
2021 serragghia ‘fanino’ rosso, pantelleria – pignatello, catarratto -/2250
2020 karim vionnet ‘beaujolais villages’, beaujolais – gamay 150/850
2021 matassa ‘brutal!’, rhone – syrah, muscat petit grains -/1190

safe + clean
2019 tempo, oz grapes bali vinified – cabernet sauvignon, merlot 95/520
2022 delinquente ‘roko il vagabondo’, south australia – montepulciano 150/850
2017 claus preisinger ‘pannobile’, burgenland – zweigelt, blaufränkisch -/1200
2019 milan nestarec ‘podfuck’, moravia – pinot noir, pinot gris -/1250
2016 koyle costa, colchagua valley – pinot noir -/890
2020 barbacan ‘rosso di valtellina’, lombardy – nebbiolo -/1190
2021 tenuta foresto ‘la ideale’, piemonte – barbera -/930
2020 barbacarlo ‘montebuono’, lombardy – barbera, croatina, uva rara -/1950
2020 matthieu barret ‘st joseph’, rhone – syrah -/1290
2019 château ‘le puy emilien’, bordeaux – merlot, cabernet franc, cabernet sauvignon -/1450

2021 lucy m ‘l’enorme’ merlot, south australia – merlot -/1190
2018 tenuta foresto ‘acru’ riserva, piemonte – barbera -/1305
2020 cascina tavijn ‘teresa la grande’, piedmont – ruchè -/990
2009 avondale ‘samsara’, paarl – syrah -/1150

all food & drinks +10% tax +7% service


• barō ancient grain sourdough 50
• muhammara, charcoal oil, peanuts dukka, housemade focaccia 80
• sakoshi bay oysters, mignonette 65 ea
• marinated olives 50
• mac and cheese frittatina, corn cacio e pepe 55 ea
• crostoni, shoyu burnt butter, anchovies, sichuan pepper 55 ea
• chicken liver parfait, pickled rambutan, orange zest, thyme 80
• jambon de paris, mustard butter, gherkins 110
• bresaola, smoked eggplant, tea soaked figs salad, harissa ghee 160
• roquefort, condiments 190
• saint nectaire, condiments 140
• black balinese heritage pig coppa 120
• hamachi crudo, napa cabbage, wasabi vinaigrette, demi – glace 160
• cold ratatouille, labne, kemangi 90
• roasted beetroot, tahini, goat cheese 90
• beef tartare alla pizzaiola, parmigiano reggiano, rice crisp 130
• tagliolini, sambal arrabbiata, coriander 130
• risotto, kombu dashi, beaurre noisette, hokkaido scallops battuta 200
• gnocchi parisienne, roasted garlic butter 140
• pappardelle, pork neck ragu’, sesame, chilli and scallion oil 160
• poached market fish, braised butter beans, tarragon, jalapeño mp
bbq pork collar, burnt sweet potato and carrots mash, kaffir lime sauce 220
• toum potatoes 60
• mixed leaves, sunflower cress, kombucha vinaigrette 50
• miso tarte tatin, cream 110
• pandan pannacotta, ginger and galangal granita 70
• gelato 40 ea

all food & drinks +10% tax +7% service