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

Cured Duck Breast          Cured Rangers Valley Bresaola

Pork & Fennel Saucisson         Cured Pork Neck


Pacific Oysters  4

Iggy’s Sourdough Bread  5

House Cured Beef Pastrami, Goats Curd & Pickled Cucumber  8

Chicken Liver Parfait & Grilled Sourdough  14

Cured Kingfish, Pickled Cucumber, Smoked Yoghurt & Sea Greens  21

Rangers Valley Beef Tartare, Egg Yolk, Mushroom & Crisp Potato Skin  19

Grilled Swordfish Belly, Charred Onion, Broad Beans & Smoked Mullet Roe  24

Heirloom Carrot, Mustard & Pistachio Cream  17

Roasted Cauliflower, Black Garlic & Curry Leaf  17

Snapper, Samphire & Fennel  27

Crisp Skin Chicken, Cos Lettuce, Anchovy & Capers  29

Slow Cooked Pork Neck, Baby Corn, Rye & Tarragon  29

Spiced Lamb Rump, Rapa Leaves & Goats Curd  30


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

Sainte Maure Cendre, Ashed Goats Milk, France
Quickes Goat Cheddar, Hard Goats Milk, UK
Reypenaer VSOP, Semi Hard Cows Milk, Netherlands
Hervé Mons Bleu d’Auvergne, Blue Cows Milk, France
Agour Petit, Semi Hard Sheeps Milk, France
Soumaintain, Washed Rind Cows Milk, France



Coconut Ice Cream, Charred Pineapple, Sticky Dates & Pecans  15
Pumpkin Ice Cream, Chocolate Ganache, Mandarin & Salted Pepitas  15


 A 7-course tasting menu is also available for $65 per person. Click here to see the ‘Monopole Menu’


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