After 12 years, Monopole, the award-winning wine bar and restaurant from the Bentley boys, has transformed into a French restaurant complete with a fresh fit-out and a menu that spans the classics. Co-owner Nick Hildebrandt – who, alongside Brent Savage, also oversees Sydney hits Cirrus, Yellow and King Clarence, among others – says that after more than a decade it was time to shake things up. And if there’s one thing Sydneysiders love, it's fine French fare (you can check out all the fab ones here).
Hildebrandt said: “Monopole will always be a really special venue to Brent and me. When we opened it as a wine bar in Potts Point 12 years ago, we didn’t quite realise the impact it would have. We’ve been thinking a lot over the last couple of years about what the next incarnation of Monopole would be."
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“When we moved Monopole into the CBD a few years ago, it leant French through the wine and the menu, and now we’ve decided to go all in! The space feels refined, the wines and broader beverages are heavily French, and Brent has designed a menu of French classics done our way,” he adds.
The opening line-up includes dishes like river trout terrine with globe artichoke and roe sauce; caramelised eschalot tart with Roquefort and watercress; smoked eel mile-feuille; poached fish quenelles with red fish bisque; Sommerlad chicken and Balmain bug vol-au-vent; a duck burger with pickles, Comté, and hot sauce; and a chocolate mousse with raspberries and hazelnuts.
Hildebrandt recently spent a few weeks in France visiting wine producers in Champagne, Alsace and Burgundy, so naturally, the drinks menu will feature brilliant French drops, as well as French aperitifs and digestifs.
Monopole will also be offering a fixed-price menu, available for lunch and early evening before 6pm. Enjoy a two-course meal for $55 per person, or three courses for $70. Don’t worry if you can’t make it then – there’s also a five-course set menu available for all seatings, which costs $90 per person.
With velvet and sheer curtains over the floor-to-ceiling windows, vintage wine posters and antique fixtures, Monopole 2.0 channels understated elegance with a sprinkle of romance.
Savage, co-owner and chef, said: “I have had a lot of fun designing this menu with our group head chef Aiden Stevens. This is an exciting chapter for Monopole. After 12 successful years, I feel this is a natural progression for Monopole. We’re looking forward to introducing the ‘new’ Monopole to our incredibly loyal customers.”
But whatever you do, don’t call the new Monopole a bistro or a brasserie – it’s a French restaurant. And we’re willing to bet all our pocket money that it’s going to be a fine one at that.