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 will require a credit card number to hold the booking. No charges will be made unless in the event of a late cancellation or no show. A cancellation fee may occur if we cannot fill the table that has been cancelled. Groups of 8 or more are required to go onto our $65 set 'Monopole' menu.

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

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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 Tri Tip

Cured Rangers Valley Bresaola           Cured Berkshire Spiced Sausage


MAIN MENU

Pacific Oysters   4

Iggy’s Bread & House Made Butter   5

House Cured Beef Pastrami, Goats Curd & Pickled Cucumber   8

Chicken Liver Parfait & Grilled Sourdough   14

Pork Shoulder Terrine, Anchovy Dressings & Grilled Sourdough   14

Baby Dutch Cream Potato, Black Garlic & Fresh Herbs 15

Sugar Snaps, Celtuce & Savoury Lemon Curd  15

Salt Cod, Green Peas, Pistachio & Mint   18

Ceviche of Sardines, Eggplant, Parsley, Rye Crumb & Caraway   18

Grilled Calamari, Green Chilli Salsa, Padrons & Ham  23

Snapper, Endive, Charred Cabbage & Pickled Onion  28

Polenta, Baby Sweet Corn, Cavolo Nero, Parmesan 24

Roasted Corn Fed Chicken Breast, Ginger & Shallot  29

Grilled Lamb Leg, Spiced Carrots & Smoked Yoghurt  29

Rangers Valley Skirt Steak, Radish,  Oyster Cream & Wood Ear Mushroom  30

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

Delice Du Poitou, Goats Milk,France
BellaVitano Raspberry, Semi Hard, USA
Soumaintrain, Washed Rind Cows Milk, France
Reypenaer, Semi Hard Cows Milk, Netherlands
Bleu de Laqueuille, Blue Cows Milk, France
Cantal, Semi Hard Cows Milk, France

DESSERT

Chocolate Mousse, Hazelnut, Honeycomb & Blueberry   15
Rhubarb Sorbet, Gingerbread, Ginger Curd & Poached Rhubarb  15

 

 

© 2014 MONOPOLE
Website credit : felicity coonan & the building block. Photography by paul mcmahon