delicious.com.au/recipes
Formoredishesthatcelebrate
fresh seasonal produce.@brent_savagep g
the end of the tunnel.backtoitsslinkyself,witha sophisticated
selectionofwineandsnacks.
Curatedbyco-ownerandsommelier
NickHildebrandt,thewinelistpromises
tobejustasvariedasever,withan
emphasisonwinesbytheglass.“The
winelistwillbeeverchanging,featuring
a dynamicmixoflocalandimported
wines.WeplantohaveweeklyHappy
Hoursanda specialwinemakerseries
featuringNick’sfavouriteproducers.”
TakingovertheoriginalMonopolesite
onMacLeayStreetwillbeRiaPizza+
Wine,a newpizzabarbytheBentley
boys.Thenewdine-inandtakeaway
venuewilldishoutAustralian-style
sourdoughpizzastoppedwithseasonal
ingredients.“NickandI bothlovepizza,
andaftermanyconversationsaboutour
favouritestylesandtoppings,wefinally
convincedourselvesthatit wouldbea
greatideatoturntheexistingsite into
a neighbourhood pizza bar.”SYDNEY’SMOODIESTVENUEwillsoon
besteppingoutoftheshadowswitha
freshnewsitesecuredonHunterStreet
in thecentreoftheSydneyCBD.“Nick
[Hildebrandt]andI feltthatMonopole
wasreadyforitsnextevolutionand
we’vealwayswantedtohavea winebar
in thecity,”saysco-owner of The Bentley
Group,BrentSavage.
Therestaurant’sblack-on-blackcolour
schemehasbeenbanished,with
architectPascaleGomes-McNabb
rebuildingin blondetimberwithaccents
ofcoralpinkandblue.“Thespacewill
feeldifferent,”Savagesays.“Thecolour
palettewillbelighterthanthecurrent
Monopoleconceptandtheatmosphere
willbea bitmoreurban.”
Forthefirsttime,thelate-nightvenue
willalsoseethesunlight.Thenew
Monopolewillopenitsdoorsduringthe
dayforclassicbistrofarelikesteakfrites,
MoretonBaybugrollsandsaladnicoise.
In the evening, the restaurant will revertMARKETBASKET
BYBRENTSAVAGE
MANGO
“Mangoesareversatileandrefreshing.
I especiallyloveeatingthemin spring
whentheycomebackintoseason,as
theyaresweetbuta touchsour.You
can’tgopasttheobvious– scoopedout
andeatenstraightfromtheskin.It’salso
fantasticblendedthrough a smoothie –
freshorfrozen.”
SWEETCORN
“I lovesweetcornasit lendsitselfto
eithersweetorsavourycooking.In the
pastI’vemadebeautifulsweetcorn
custarddessertsservedwithsaffronrice
formytakeona ricepudding.I also
oftenroastsweetcornovera barbecue,
garnishedwithbutter, lime, black pepper
andchillisauce.”
BUTTERLETTUCE
“Butterlettuceis oneofmyfavourites
becausewhenit’sfresh,it’scrispand
perfectasa sidedishwitha simple
lemonvinaigrette.Oryoucanpimpit up
tobecomethebaseofa chickencaesar,
ora nicoisesalad like we plan to do at
Monopole.”
MORETONBAYBUGS
“Novemberis a greattimeofyearfor
MoretonBaybugsastheyhavereally
startedtorundowntheeastcoast.
I usuallyroastthebugsovera charcoal
grillasit reallybringsoutthesweetness
ofthemeat.Dressedwitha compound
butteroranXO sauce, you can’t
go wrong.”