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
$26 for selection of 4 or $10 per portion

Rangers Valley Tri Tip          Kurobuta Pork Belly

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

Lamb Ribs + Tamarind Glaze + Yoghurt  16

Pork Terrine + Plum + Grilled Sourdough 21

Bonito + Sesame + Charcoal Oil  24

Raw Kangaroo + Blueberry + Witlof + Hazelnut 24

Moreton Bay Bug + Red Pepper + Almond  30

Broccolini + Sunflower Seed Puree + Toasted Linseed  19

Heirloom Tomato + Roasted Fennel + Bay Leaf Oil  19

Spanish Mackerel + Charred Cos + Kombu Butter + Finger Lime  32

Smoked Duck Breast + Beetroot + Black Olive  34

Roasted Pork Neck + Asparagus + Crisp Lentil + Garlic Shoot  30

Spiced Lamb Rump + Buttermilk + Pepperberry 30

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

Tunworth, White Mould Cows Milk, UK
NYD Cornish Kern, Hard Cows Milk, UK
Cropwell Bishop Stilton, Semi Hard Cows Milk, UK
Monte Enebro, Blue Mould Goats Milk, Spain
Delice de Chablis, Washed Rind Cows Milk, France
Ciock Al Vino Rosso, Semi Hard Cows Milk, Italy

DESSERT

Strawberry + Cardamom + Kaffir Lime + Cashew  16
Roast Pineapple + Chocolate + Yoghurt Sorbet  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