Brunch at Maple & Oak and Wine at MØ

by Hilda Nathalia Raina
14th April 2023
At Maple & Oak, brunch is marked by their pastry creations and staples such as the Maple Butter Brioche. Come evening, the trendier MØ lures guests to the bar, swapping plates for a glass of ‘natty’ from their natural wine bar.

Taking a page out of the Australian brunch scene, Maple & Oak opened the doors to its Menteng home in 2016, focusing on pastry creations and brunch staples like Eggs Benedict Smoked Salmon & Ikura and Mix Mushroom & Provolone. Since then, the restaurant has expanded its menu, underwent a renovation and most recently, added a natural wine bar, MØ, under its roof.

Bathed in warm light, the muted brick walls and wooden furniture lend the space a rustic charm, with simple decorations like the paper maple leaves strung from the ceiling of the main dining area and potted plants adding a homey touch. 

On the menu, crowd favourites like the Maple Butter Briochewhere slices of fluffy brioche come served with scrambled eggs, crispy beef bacon and a special sauce of butter, truffle oil and maple syrup—sit alongside new additions like the Gurita Peyet and Beef Ribs Rempah Ketjap. Injecting local influences, the former grills up octopus tentacles in a hot chilli paste while the latter features slow-braised ribs grilled with spice-infused sweet soy to resemble the strong aromatic flavour of Sate Maranggi.

Come 7 PM, the younger, trendier sibling, MØ starts drawing people to the bar for a glass of wine or classic cocktails. Lights are dimmed, and the mood noticeably shifts to reflect a more laid-back, informal air. Started off as a natural wine or “natty” wine bar, MØ stocks up quite an extensive list spanning Europe, Australia and Bali. 

Covering introductory wines to the more medium-bodied, first-timers are encouraged to try the refreshingly tropical The Alter Ego by Lazarus Pulp from Bali or the 2-year-aged Black Flag by Matthieu Baret made from grapes grown in the terrains of Ardèche, Southeast France. 

For easy pairing with the drinks, the food menu at MØ was curated around the naturally acidic profiles of the wine. The kitchen team offsets that by adding a lot of seafood items, such as the buttery Clam Mariniere that makes a good sharing option, and the Squid Ink Risotto, which packs an especially creamy bite having been cooked with prawn bisque.

While the two offer distinctly different sets of experiences, settling into a nook at Maple and Oak and MØ come with an unwritten rule to take it easy and unwind. And with the right company, perhaps brunch will quickly trickle to dinner and before you know it, it’s dark out and you’re almost through your glass of natty. Top up?