After 12 years as a wine-centric concept, Monopole has shifted its focus and relaunched as a French restaurant.
Co-Founders Brent Savage and Nick Hildebrandt opened the original Monopole in Potts Point before moving the venue to the CBD in 2020, and had spent some time considering the restaurant’s future.
“We’ve been thinking a lot over the last couple of years about what the next incarnation of Monopole would be,” says Hildebrandt.
“When we moved Monopole into the CBD, it leant French through the wine and the menu and now we’ve decided to go all in.
“The new version of Monopole won’t be a bistro, nor a brasserie, it will be a French restaurant. The space feels refined, the wines and broader beverages are heavily French, and Brent has designed a menu of French classics done our way.”
The space has undergone a refresh, with Pascale Gomes-McNabb installing velvet curtains, vintage wine fair posters, and antique light fittings.
Savage worked closely with Group Head Chef Aiden Stevens on the launch menu, with the pair honing in on quintessential French dishes.
“The focus has been on classic French dishes such as boudin blanc, fish quenelles, and pot au feu,” says Savage.
Other dishes include marron sausage and tail with morels and tarragon butter; beef brisket pot au feu, and what’s arguably set to becoming one of Monopole’s signatures – the burger de canard – aka a duck burger with pickles, Comte, and hot sauce with optional duck liver parfait.
Guests can opt to take the a la carte route or go for a set menu. For lunch and reservations before 6pm, the fixed offering is priced at $55 for two courses, $70 for three, or $90 for five.
The wine list has been dialled up with new selections from Hildebrandt, who recently spent a month in France visiting producers. The cocktail menu has also been stocked with plenty of options made with French liquors and aperitifs.
Monopole is open for dinner Tuesday to Saturday and for lunch Wednesday to Friday.
The post Monopole transforms from wine bar to French restaurant appeared first on hospitality | Magazine.
