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 7 or more are required to select our $75 set 'Monopole' menu. For tables booked at 6:00 to 6:30 pm there is a 2 hour dining time.

Welcome to Monopole

Father’s Day at Monopole Sunday 1 September

At Monopole we’re offering a shared menu for Father’s Day ($70 per person) with à la carte options available as well.

Click here for the full menu

Monopole is a European-style wine bar and restaurant in the heart of Potts Point, run by chef Brent Savage and sommelier Nick Hildebrandt, the team behind Bentley Restaurant + Bar, Cirrus and Yellow.

One of Monopole’s highlights is Nick Hildebrandt’s wine list, which features more than 500 rare and boutique wines, with around 30 available by the glass or carafe at any time. This list has won multiple awards, including Wine List of the Year in the 2017 Good Food Guide.

The Brent Savage-designed menu at Monopole features a range of wine-friendly dishes, house-made charcuterie and a changing selection of local and imported artisan cheeses.

The moody and sophisticated interior, rich in dark timber and industrial metals, was designed by acclaimed Melbourne architect Pascale Gomes-McNabb.

Monopole is open for dinner seven nights a week, and lunch on Saturday and Sunday. We take limited reservations, reserving half the space for walk-ins.

Celebrate Happy Hour at Monopole Weekdays 5-6pm + Weekends 4-6pm

Two Hats – Good Food Guide 2019 – “A wine-fuelled magnet for date-nighters, terroir lovers and Potts Points sophisticates”
Two Hats – Good Food Guide 2018 – “Perennially buzzing bar and restaurant for terroir-championing wines and civilised good times”
Wine List of the Year – The Sydney Morning Herald Good Food Guide 2017

“Rarely does anyone put food and wine together as well as this chef/sommelier team.” John Lethlean, The Australian