In a bold step towards organic, healthy eating, Potts Point’s Yellow has announced that from Wednesday 17th February they will be serving a vegetarian only dinner menu.
Together with Sommelier Nick Hildebrandt, co-owner, Chef Brent Savage, both of 2-Hat Bentley and 1-Hat wine bar Monopole fame, have been serving up a highly vegetable-focussed and vegetable delicious menu at Yellow. However Chef Savage felt he finally needed to take the menu a step further, “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”.
And they’re definitely on to something there. Looking at their soon to be launched dinner menu, which is designed to be shared, there’s a variety of delicious offerings from their Pumpkin Crisps with Toasted Coriander ($5) to the Heirloom Zucchini, Summer Squash and Pistachio dish ($25), or their Parsnip ‘Pappardelle’ with Yolk and Pine Mushrooms ($30), there’s a dish and a vegetable for every palate or mood. Saving the best for last are their desert offerings. Cheese is still a big yes with their Selection of Cheese, Crackers and Quince, but I’m quite taken by the Fennel Pollen Ice Cream with Plum Broth.
Keeping his produce organic and locally sourced, Chef Savage has built strong relationships with many small, specialised organic growers for the quality assurance that Yellow will have the freshest fruits, vegetables and herbs each season. He’s said “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”. Sommelier Hildebrandt is holding his own too, expanding the wine list with an emphasis that continues his quest for natural and organic wines.
While Yellow is vegetarian for dinner, they’re keeping their weekend brunch menu meat, seafood and diary friendly. Their famous Poached Eggs with Charred Corn & Ham Hock Consommé ($18) is still there along with the Cured Kingfish, Cucumber & Peas ($19).
The a la carte dinner menu is available seven nights a week with weekend brunch from 8 am. Saturday nights is Yellow’s set menu ($70), but you can pick that any night of the week too!
Where: 57-59 Macleay Street, Potts Point, Sydney
Opening hours: Dinner seven nights; open for brunch from 8am on weekends
Phone: 02 9332 2344
Join The Conversation: @yellow_sydney