Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

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Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

All Star Yum Cha

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Lemon tart

It's really important to seal the pastry well to prevent any seepage during cooking, and to trim the pastry soon after cooking. Let the tart cool in the tin before removing it, or it will crack.

Spelt cashew and broccoli bowl with yoghurt dressing

This nicely textured salad transports well, making it ideal for picnics or to take to barbecues. The broccoli can be kept raw and shaved on a mandolin, too.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

46
Monopole
Modern Australian
  • 71a Macleay St,
    Potts Point,
    Sydney, NSW
  • (02) 9360 4410,
    monopolesydney.com.au/
  • Lunch Sat-Sun noon-4pm

    Dinner daily 5pm-10pm

Monopole
-33.86937,151.225228

While its parent restaurant, Bentley, becomes ever more rarefied, and its Potts Point offsider, Yellow, now focuses on meat-free cuisine, Monopole's identity as the most fun member of the family is as firmly etched as ever. The room is equal parts bar and restaurant, dark and sultry, with a permanent buzz and sizzle, and the tone and pace of the service is accordingly quickfire and sassy. But rakish as the air may be, there's nothing slapdash on the plates, let alone in the glass. Wine service is as finely tuned as any in the city, and the progressive cooking is likewise a precision affair, as evinced by the contrast of coarse grilled sourdough and fine chicken liver parfait, smooth and pretty in an iron cocotte, or the surprise foils of Jerusalem artichoke crisps, macadamia and rhubarb with a tartare of kangaroo. Intelligence is the theme here: someone has put a lot of thought into things, so that you, the diner, can simply focus on having a good time.


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At a glance

  • Food:
  • Two Stars
  • Wine:
  • Three glasses
  • Price:
  • E $8-$22

    M $29-$36

    D $16

  • Feature:
  • Licensed
    Bar
    Vegetarian
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Brent Savage & Paul Farag

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