The highly decorated duo behind Bentley Restaurant + Bar and Monopole - chef Brent Savage and sommelier Nick Hilderbrandt - have heeded the demand for a fine-dining vegetarian restaurant and turned their contemporary award-winning eatery, Yellow, 100 per cent vegetarian. "I've always loved cooking with vegetables and having a solely vegetable driven menu gives me the opportunity to focus on interesting and heirloom varietals, grown by local suppliers. By treating vegetables with the same consideration as protein we hope to show that vegetarian dishes are just as delicious as any other menu item," Brent says.
The dinner menu plays out with veg-centric share plates or a five-course tasting menu during the week, plus there's a seven-course deg available on Saturday nights. Offerings are Brent at his inventive best - think pea mousse with pickled daikon and toasted buttermilk, spaghetti squash with persimmon and yolk, whipped coconut with carrot sorbet and cake. And if you've got a carnivore craving that just won't quit, there's always weekend brekkie/brunch - sizzling slices of housemade bacon are on board along with their knockout liquorice bread and Mexican-style fried eggs topped with green chilli salsa.
As the first fine-dining establishment in Sydney to go the full five a day it's been seen as a bold move - but it's paid off; tables are packed, the place is pumping, and the reviews are rave. Going vego never looked so slick or delicious.
Yellow is located on 57 Macleay Street, Potts Point NSW. yellowsydney.com.au