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 5 or more we require credit card details to secure the reservation. If you fail to arrive for your booking or cancel less than 48 hours prior to your reservation a cancellation fee may apply.

Groups of 8 or more are required to select our $70 set 'Monopole' menu.

For tables booked at 6:00 or 6:30 pm we will require the table back by 8:15pm.

HOUSE CURED MEATS

all charcuterie made in-house & served with pickles
$28 for selection of 4 or $10 per portion

Kurobuta Pork Belly            Rangers Valley Tri Tip

Kurobuta Pork Neck              David Blackmore Bresaola


MAIN MENU

Sydney Rock Oysters  4.50

Iggy’s Sourdough Bread  5

House Cured Beef Pastrami + Goats Curd + Pickled Cucumber  12

Chicken Liver Parfait + Grilled Sourdough  20

Confit King Salmon + Black Garlic + Bitter Leaves 24

Lamb Ribs + Tamarind Glaze + Yoghurt  16

Raw Beef + Pickled Pine Mushroom + Brussel Sprout + Hazelnut  26

Scampi + Raddichio + Sherry Vinaigrette 30

Braised Fennel + Orange + Pomegranate 18

Roasted Cauliflower + Brown Butter + Caper + Sage  20

Dory + Jerusalem Artichoke + Broadbean Shoots 36

Cornfed Chicken + Baby Sweetcorn + Chestnut 36

Pork Belly + Turnip  + Pickled Muntries  34

Beef Brisket + Leeks + Almonds  40

CHEESE   $28 for a selection of 4 or $10 per portion

Tunworth, White Mould Cows Milk, UK
Cropwell Bishop Stilton, Semi Hard Cows Milk, UK
Monte Enebro, Blue Mould Goats Milk, Spain
Petit Rouge, Washed Rind Cows Milk, Australia
12 Month Ossau Iraty, Semi Hard Sheeps Milk, France
First Konig, Semi Hard Cows Milk, Switzerland

DESSERT

Chocolate + Red Fruits + Almond Praline + Yoghurt Sorbet  16
Rye Pudding + Malted Milk Sorbet + Poached Quince 16

 

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

 

© 2017 MONOPOLE
Website credit : felicity coonan & the building block. Photography by paul mcmahon