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

2GR Wagyu Topside               Kurobuta Pork Shoulder

Cape Grim Beef Tongue         Borrowdale Pork Neck

Smoked Pork Belly


MAIN MENU

House Made Sourdough  5

Sydney Rock Oysters  4.5

Sardine + Lardo + Chervil + Toast  12

Avocado + Scallop + Wasabi  18

Smoked Trout Parfait + Grilled Sourdough  20

Kingfish + Mandarin + Malt  24

Kangaroo + Hazelnut + Red Currant  24

King Prawns + Brown Butter + Pomelo  34

Zucchini Heart + Goat’s Yoghurt + Mustard Seed  16

Asparagus + Smoked Creme Fraiche  22

Charred Witlof + Chives + Egg Yolk Sauce  18

Snapper + Golden Beetroot + Verjus  38

Lamb Neck + Marjoram + Radicchio  36

Duck Breast + Quandong + Cherry Wood Oil  38

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

Onetik Ossau Iraty, Semi-Hard Sheep’s, France
Gabriel Coulet Roquefort, Blue Sheep’s, France
Will Stud Brillat-Savarin, White Mould Cow’s, France
Section 28 Fontina, Raw Semi-Hard Cow’s, SA
Bay of Fires Cheddar, Hard Cow’s, TAS
Kris Lloyd Grace, Soft Goat’s, SA


DESSERT

Passion Fruit + Sour Cream + White Chocolate  16
Sheep Yoghurt Sorbet + Raspberry + Yuzu  16
Dark Chocolate + Almond + Olive Oil  12

 A 7-course tasting menu is also available for $70 per person. Click here to see the ‘Monopole Menu’

 

© 2018 MONOPOLE
Website credit : felicity coonan & the building block. Photography by paul mcmahon