Sydney, New South Wales

Right in the heart of Potts Point's dining hub is Monopole Restaurant and Bar. It's a great place to drop in for a drink, with an exciting list of organic, biodynamic and rare wines that you can buy by the glass or by the carafe. But Monopole is more than a bar; it offers an impressive menu that stretches from snacks to share plates, plus, it makes its own charcuterie, a sure fire sign that Head Chef Brent Savage (of hatted Surry Hills restaurant Bentley) knows what he's doing.

71A Macleay Street
Potts Point
Tel: +61 2 9360 4410
Bar snacks, European, Modern Australian, Shared Plates
Price Range:
$$$$ ~ $$$$
$$$$ = Mains under $20
$$$$ = Mains $20 - $30
$$$$ = Mains $30 - $40
$$$$ = Mains over $40
Fully Licensed (no BYO)
Monopole is the latest wine and dine concept from Chef Brent Savage and Sommelier Nick Hildebrandt (the dynamic duo behind Surry Hills Bentley Restaurant and Bar), together with Sommelier Glen Goodwin.
Taking over the former Sailor's Thai space, Monopole is right at home in this trendy part of town. Dark, sleek and sexy, Monopole is located just down the road from hospitality heavy weights The Apollo and Gastro Park. The idea, according to Savage and Hildebrandt, was to open a wine bar and eatery where they could experiment with a "more casual concept". Monopole isn't casual – it's actually quite intimidating. Designed by Melbourne architect Pascal Gomes-McNabb, the dark and moody interior is dominated by a long bar that borders the open kitchen. Perch at the bar and get amongst the action as the bartenders sip, squeeze and shake their liquid concoctions before you. Order a charcuterie platter and watch as the cured meat is freshly sliced right before your eyes.

Despite the credentials of its owners and its terribly trendy location, Monopole is surprisingly unpretentious. There's a liveliness about the restaurant that demands attention. And perhaps, gives the restaurant some leeway when it comes to the overpriced menu. The quality of the produce is all there – from the grilled scampi and roasted suckling pig to the Iggy's bread and shaved heirloom vegetables - but quantity, as well as robust flavours, are lacking. However, the house cured and smoked duck breast and cured venison on the charcuterie platter are exceptional and make a visit to Monopole worth your while.
Anna Lisle
This restaurant has not scheduled any events.
Please contact the restaurant for further information.
Award Winning / Hatted
Bar / Wine Bar
Late Night Dining
Suitable for Groups of 10
SMH Good Food Guide Awards - 2016
One Chef Hat
SMH Good Food Guide Awards - 2015
One Chef Hat
SMH Good Food Guide Awards - 2014
One Chef Hat
Gourmet Traveller Restaurant Awards - 2014
71A Macleay Street
Potts Point NSW 2011

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Janie W - 25/01/2013
5 stars - a stunner! I have been twice now - once to drink only and last night to eat as well. The fit out is sleek, sophisticated and takes advantage of its location with the privacy mesh allowing vision of the passing parade. The staff are intuative, attentive, sensitive, professional and lacking in any pretentions and attitudes. Our shared meal was show stopping from the heirloom vegetables, salt cod, pork belly and nectarine finale- all visually appealling and sensational flavours and combinations. The wine list is extensive and reasonably priced.
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