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 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.

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A La Carte


HOUSE CURED MEATS

33 for selection of 4 or 13 per portion

David Blackmore Brisket
Ranger’s Valley Girello
Pialligo Estate Coppa
Smoked Pork Belly

MAIN MENU

Rock Oyster + Eucalyptus + Tangerine 30 / 60
+ Sterling Caviar 3 each

Iggy’s Sourdough + Cultured Butter 3pp

Olasagasti Anchovy Toast + Chive 8pp

Beef Tongue Toast + Oyster Emulsion 8pp

Fushimi Peppers + Mussel Cream 16

Bonito + Tomato + Lemon Thyme 26

Chicken Liver Parfait + Grilled Sourdough 24

Ham Hock Terrine + Pickles + Witlof 24

David Blackmore Wagyu Tartare + Egg Butter 28

Cavalo Nero + Fermented Chilli + Citrus 18

Potato + Seaweed Butter + Charred Lemon 21

Green Leaves + Fine Herbs + Carraway 15

Mulloway + Golden Zucchini + Orach 36

Spatchcock + Mushroom + Horseradish 21/36

Duck Breast + Beetroot + Cherry Wood Oil 40

Black Onyx Intercostal + Chimichurri + Leek 34

 

CHEESE

$28 for a selection of 4 or $10 per portion

Waikato Gouda, Semi-Hard Cow’s, NZ
Ossau-Iraty, Semi-Hard Sheep, France
Le Conquerant Camembert, Soft Cow’s, France
Brillat Savarin, Soft Cow’s, France
Germain Epoisse, Washed Rind Cow’s, France
Cropwell Bishop, Blue Mould Cow’s, England

DESSERT

Peach + Almond + Peppermint 18

Bergamot + Citrus Curd + Buckwheat 18

Buttermilk + Coconut + Brioche + Black Lime 18


*Menu is subject to change

Groups of 7+ incur a 10% service charge
card payments incur a 1.5% surcharge

A  tasting menu is also available for $75 per person.
Click here to see the ‘Monopole Menu’

 

© 2020 MONOPOLE
Website built at The Building Block. Photography by paul mcmahon