71A Macleay St  Potts Point NSW 2011  (02) 9360 4410
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Our Reservation Policy

Monopole accepts limited bookings. We book up to half of the restaurant and leave the rest for walk ins.

For bookings of 6 or more we require credit card details to secure the reservation. Groups of 8 or more are required to select our $65 set 'Monopole' menu.

For tables booked at 6:00 or 6:30 pm we will require the table back by 8:30pm.

HOUSE CURED MEATS

all charcuterie made in-house & served with pickles
$26 for selection of 4 or $10 per portion

Cured Duck Breast        Cured Rangers Valley Bresaola

Cured Rangers Valley Tri Tip     Cured Berkshire Pork Neck


MAIN MENU

Pacific Oysters  4

Iggy’s Sourdough Bread  5

House Cured Beef Pastrami + Goats Curd + Pickled Cucumber  8

Chicken Liver Parfait + Grilled Sourdough  16

Pickled Sardines + Heirloom Tomato + Fennel Salad  24

Smoked Eel Brandade + Pickled Beetroot + Almond + Burnt Apple  24

Kangaroo Tartare + Jerusalem Artichoke + Rhubarb + Macadamia 22

Grilled Moreton Bay Bug + Dill + Chilli Oil  26

Shaved Zucchini + Mint + Pepitas 18

Spanish Mackerel + Savoy Cabbage + Red Grapes  29

Corn Fed Chicken + Baby King Brown Mushrooms + Sage Crisps  30

Spiced Lamb Rump + Japanese Eggplant + Garlic Shoots  30

Rangers Valley Brisket + Celeriac + Gremolata  32

 

CHEESE   $26 for a selection of 4 or $10 per portion

Mothais Sur Feuille, White Mould Goats Milk, France
Rolf Beeler Gruyere AOC, Semi Hard Cows Milk, Switzerland
Reypenaer VSOP, Semi Hard Cows Milk, Netherlands
Bleu d’Auvergne, Blue Cows Milk, Australia
Agour Petit, Semi Hard Sheeps Milk, France
Affidélice, Washed Rind Cows Milk, France

 

DESSERT

Coconut Mousse + Strawberry Granita + Meringue + Basil  16
Raspberries + Pistachio Ice Cream + Lime  16

 

 A 7-course tasting menu is also available for $70 per person. Click here to see the ‘Monopole Menu’

 

© 2016 MONOPOLE
Website credit : felicity coonan & the building block. Photography by paul mcmahon