The Brasserie
The majority of our interior is dedicated to the Brasserie dining area, with its iconic white tiles and wood paneling, vintage accouterments, glass roof and open windows. It is here that diners are introduced to a menu guided by UNION head chef Adhika Maxi's desire to reinterpret classic Western and Asian dishes with a modern sensibility. Inspired by his stints working with culinary
greats such as Gordon Ramsey, he creatively uses ingredients, contemporary techniques and his understanding of flavours to conjure dishes that are at once familiar, yet new and refined. Particular standouts from the menu include our Blackened Tasmanian Salmon Belly and Roasted Bone Marrow. In addition we are particularly pleased to highlight the attention he has paid to perfecting our grill, with its select variety of prime meats and handmade sausages. The Bakery
Centrally located and with it's own private entrance and display is the UNION BAKERY. Overseen by Head Pastry Chef Karen Carlotta, her creations follow a similar evolution to Chef Adhika Maxi's with their roots in American standards. Utilising a separate specialized pastry kitchen, she not only offers an array of freshly baked breads and pastries, but also a rotating selection of her celebrated cakes, pies and tarts. Customers are welcome to order the Bakery items from their tables at the Brasserie, or, of course to take home. The Bar & Wine Cellar
After the huge success of the Loewy bar with its award-winning head mixologist, we know expectations are high for its Union counterpart. We feel that they are easily met by our new cocktail creations, which, as with our Brasserie and Bakery, are often based on classic recipes with subtle contemporary twists and experimental techniques such as infusion or deconstruction. Of course for those with simpler tastes, we carry one of Jakarta’s largest selections of spirits and single malt whiskies. UNION’s wine cellar is a particular point of pride; overseen by our award-winning Head Sommelier, it aims to have a character of its own, carefully selected to showcase a large and unusual variety of ‘New World’ wines. We especially emphasize those from Australia, home to some of the oldest soils on the planet, as reflected in the wide variety of grape varietals & producers in our collection. When selecting for other major New World regions, we've chosen wines that we feel represent what they do best, such as Sauvignon Blanc or Pinot Noir in New Zealand, Cabernet in California, or Malbec in Argentina. This isn't at the expense of the Old World stalwarts of France, Italy and Spain who are still well represented, with an array of wines that are complex but balanced, and of course pair well with our cuisine. In addition we are very proud to introduce one of the city's largest selections of Champagne. Creating UNION has been a long process, and is the result of the efforts of many passionate, dedicated individuals. Since the beginning, our aim was always to bring a unique combination of refined dining, design and location to the Jakarta restaurant scene, and we hope that we have succeeded.
