The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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.


You might also like:

Bang, Sydney restaurant review

Panache could be a watchword for Bang, Surry Hills’ first fo...

A Guide to Sydney

Take a personal tour of some of Sydney’s more flavoursome hi...

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

MOST VIEWED IN OUR RESTAURANT GUIDE

Salopian Inn

Mclaren Vale, SA
McLaren Vale had good reason to rejoice when Karena Armstrong took over the abandoned Sal...

Attica

Melbourne, VIC
One of Ben Shewry's great strengths is his ability to transform the potentially hokey int...

Porteno

Sydney, NSW
Get the skirt steak. Sure, the fire-licked pork and lamb offerings from the asado pit are...

Penfolds Magill Estate

Adelaide, SA
The glass-walled dining room overlooking Penfolds' Magill Estate vineyards has reopened i...

10 William Street

Sydney, NSW
For all its artisanal focus, 10 William St is electric. Tables are cramped, the light is ...

Grossi Florentino

Melbourne, VIC
They don't make restaurants like this any more. The royal-blue carpets. The wood panellin...

Peel Street

Adelaide, SA
With its stripped-back interior and generous shared plates packed with vibrant flavours, ...

Quay

Sydney, NSW
Share plates. No bookings. Bar dining. None of these things trouble you at Quay, a restau...
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×