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]
We can’t wait to welcome you back again soon.
BENTLEY GROUP AT HOME IS BACK
In honour of Bastille Day, Monopole has created a French-themed menu that will be available for collection at RIA from this Wednesday July 14 to Sunday the July 18.
Click there to view the full menu and pre-order your Bastille feast. We also have a vegan option available
Pop in for a selection of baked goods, wine, cocktails, take-home dinners, pizzas and more!
We will also be bringing back our produce boxes and you can pre-order these for a Saturday or Sunday pick-up by emailing [email protected]
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