FERMENTO X CHAPUIS & CHAPUIS
Mosto presents Fermento. Vol.4 A unique opportunity to explore a wide range of wines by the glass from burgundy producer Chapuis & Chapuis, paired with an exclusive a la carte menu. For one night only till sold out. Come thirsty. Stay curious. Walk-ins welcome, bookings encouraged.
MOSTO ST VALENTINE’S
Mosto is doing Valentine’s the Mosto way on Saturday 14 February, one night only, and built for everyone.
MOSTO TURNS FOUR
This January, Mosto celebrates its 4th birthday, marking four years of loud nights, bold food, natural wines, and the kind of energy that quietly (and not so quietly) reshaped Bali’s dining scene.
MOSTO XMAS EVE
Christmas Eve at Mosto hits different. It’s the spot everyone drifts into at the end of the year, where the lights are low, the mood is high and the wines are pouring.
MOSTO X NEXT DOOR
Mosto x Nextdoor — One night, all fire, no rules. Mosto joins forces with Elliot “Chef Macbeth” Sawiris of Nextdoor, Perth – Australia, for a night of no boundaries and plenty of flames.
FERMENTO X PARTIDA CREUS
On Thursday, 30 October, we pour from the vines of Partida Creus – the cult Catalan winemakers redefining natural wine for Fermento Vol.3.
FERMENTO X DB SCHMITT
Mosto presents FERMENTO, a one-night-only exploration into the wild, expressive world of natural wine. On Thursday 11 September, Julie Fernandez from Toto Wines joins us with the wines of DB Schmitt.
MATTY OPAI X MOSTO
On Friday the 11th July, Matty Opai, Bar Director of the iconic Icebergs Dining Room and Bar,
makes his debut at Mosto, Indonesia’s first natural wine bar, for a bold and brilliant takeover.
MOSTO X MATT WHILEY (RE) & LUKE WHEARTY (BYRDI)
THURS 29 MAY
Matt Whiley (Re-, Sydney) returns after his last takeover at Mosto, this time joined by Luke
Whearty (BYRDI, Melbourne), two of the best in the game for a one night only bar takeover
that’s anything but ordinary.
MOSTO X WHYTE’S
THURS 17 APRIL
Expect a culinary collision from Mosto’s De Petris and Whyte’s Rushen, dialed in with each of their signature edge and paired with natural wines and strong pours behind the bar. No pretension, just damn good food, good drinks, and good times.
