WELCOME TO MONOPOLE
**OPENING HOURS UPDATE**
In light of the recent NSW Government announcements we will be closed until restrictions are lifted.
Please get in touch with our reservations team to postpone your booking to a future date via: [email protected]
BENTLEY GROUP AT HOME IS BACK
Our at-home dining service is back and will allow Sydneysiders to enjoy ready-made meals from our restaurant’s in the comfort of their own homes. There is also the option to select Nick Hildebrandt’s suggested wines and add-on some luxury extras like freshly shucked oysters and our celebration cake
Need it delivered? Providoor has just launched in Sydney and will be delivering our Bentley Group at Home dinner boxes Thursday-Sunday across wider Sydney, regional NSW and Canberra. Click here to order.
Pop in for a selection of baked goods, wine, cocktails, take-home dinners, pizzas and more!
Monopole is a European-style wine bar and restaurant in the heart of Sydney’s CBD, run by chef Brent Savage and sommelier Nick Hildebrandt, the team behind Bentley Restaurant + Bar, Cirrus, Yellow and Ria Pizza + Wine.
The Brent Savage-designed menu features classics with a Monopole twist, and a range of wine-friendly snacks and larger dishes. The wine list is global in its approach, featuring undiscovered local wine makers, international break out grape varieties and regions, and legendary domains from Australia and across the globe.
The light and colourful interiors were designed by acclaimed Melbourne architect Pascale Gomes-McNabb.
Monopole will be open for dinner Tuesday to Saturday and for lunch from Wednesday to Friday.
We take limited reservations, reserving half the space for walk-ins.
Two Hats – Good Food Guide 2020
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