71A Macleay St  Potts Point NSW 2011  (02) 9360 4410
book online
instagram
MENU

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

Kurobuta Pork Neck          Kurobuta Pork Belly

Rangers Valley Brisket       David Blackmore Bresaola


MAIN MENU

Sydney Rock Oysters  4.50

Iggy’s Sourdough Bread  5

House Cured Beef Pastrami + Goats Curd + Pickled Cucumber  12

Ham Hock + Smoked Eel Terrine + Grilled Sourdough  18

Kingfish + Baby Fennel + Shallot Oil  24

Kangaroo Tartare + Blueberry + Witlof + Hazelnut 24

Grilled Moreton Bay Bug + Dill + Chilli Oil + Smoked Curd  28

Beetroot + Sunflower Seed + Black Olive 19

Charred Pumpkin + Pepita Milk + Bay Leaf Oil  19

Swordfish + Broad Bean + Spring Onion + Grapefruit  32

Smoked Duck Breast + Rainbow Chard + White Turnip  34

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

Spiced Lamb Rump + Treviso + Buttermilk + Pepperberry 30

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

Comte AOC 12 Month, Semi Hard Cows Milk, France
Rochetta, White Mould Goats, Cows + Sheep Milk, Italy
Reypenaer VSOP, Hard Cows Milk, Netherlands
Shropshire Blue , Semi Hard Cows Milk, UK
Queso Oveja Romero, Semi Hard Sheeps Milk, Spain
Affidelice, Washed Rind Cows Milk, France

DESSERT

Yellow Peach + Roast White Chocolate + Lemon Verbena Sorbet 16
Malt Cream + Roast Pineapple + Milk Sorbet 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