Yellow

Yellow Tucked into Potts Point, Sydney, this intimate dining room offers a refined plant based botanical cuisine.
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Yellow is a two-hatted fine dining restaurant presenting a seasonal tasting menu built entirely from plants. In February 2016, we re-launched our dinner menu to be 100% vegetarian. Brent is renowned for his vegetarian options, frequently flaunting inventive vegetarian dishes at Yellow since we opened, as well as at sister restaurants Bentley and Monopole. But going 100% vegetarian for evening dini

ng is a first for the business, having recognized a growing demand in recent years. The weekend breakfast and brunch menu still retains meat options, but the dinner menu does not. Brent says: “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.”

Topper’s Mountain, a rare example of New England winemaking outside the tracks of usual wine varieties. This is Manseng,...
24/08/2026

Topper’s Mountain, a rare example of New England winemaking outside the tracks of usual wine varieties. This is Manseng, a high acid but ripe character that is bursting with personality. Looking more to ripe stonefruit here with mineral edge to taper it off. Definitely worth trying!

23/08/2026

The countdown is on and it’s a matter of days.

Our annual Truffle Dinner returns, five courses built around Australia’s finest, sourced from our producer in Bredbo, in the high country south of Canberra.
Wednesday 26 August. One night only.
Once the season’s harvest is gone, we wait until next winter.
Book via the linktr.ee in bio.


21/08/2026

Smoked Koji carrots ~ whipped tofu ~ carrot dressing ~ coriander Block 11 Organics The Sabor Co.

Domaine La Guicharde, an organic project far between the regions of the Northern and Southern Rhône in France. High elev...
20/08/2026

Domaine La Guicharde, an organic project far between the regions of the Northern and Southern Rhône in France. High elevation and minimal winemaking here really highlights the pretty red fruit Grenache can display in this Côte de Rhône Rouge.

Meet Yoon, Sous chef. 
Yoon joined the team at the beginning of 2025 just as the restaurant changed hands and has been i...
19/08/2026

Meet Yoon, Sous chef. 
Yoon joined the team at the beginning of 2025 just as the restaurant changed hands and has been instrumental in the keeping the kitchen operating day to day. He brings technical skill and organisation and a calmness among chaos.
“What I enjoy most about working at Yellow is being surrounded by people who genuinely care about what they do. Everyone is always looking for ways to improve, whether it’s refining a dish, learning something new or working together to create a better experience for our guests. For me, cooking is about much more than following a recipe. It’s about understanding why we do things, paying attention to the smallest details and never stopping the process of learning. Being part of a team that shares those values motivates me every day”
Thank you for all that you do Chef Yoon.💛

Spiced Marivale farm rice pudding ~ brown rice malt ice cream ~ burnt coconut crumb Christine Manfield
18/08/2026

Spiced Marivale farm rice pudding ~ brown rice malt ice cream ~ burnt coconut crumb Christine Manfield

16/08/2026

Some ingredients refuse to be rushed, and the black truffle is one of them, it reveals itself for just a few short weeks each winter. On Wednesday 26 August, we’re dedicating a single evening to it: five courses built around truffles from our producer in Bredbo, in the high country south of Canberra, where cold nights lend them remarkable depth and perfume. Once the season’s harvest is spoken for, that’s it until next winter. Book now in the linker.ee in bio

14/08/2026

Pumpkin dish plate up with Chris

10/08/2026

Last week we sold out a whole dinner dedicated to the humble potato as part of the Broadsheet Sydney dine out festival, Sydney and in partnership with Annette Hill from Annette Hill 

Seven courses, seven varieties, one very good night.
From Queen May to Russet Burbank, we wanted to have fun so created a full new menu leaning into the classics with a Yellow Vichyssoise, some fun with and Irish boxty potato wrap and the decadent truffle with a cashew cream and roasted La Ratte!

Thank you to everyone who came and ate their way through it with us, thank to Broadsheet Sydney for another successful dine out dinner and of course what a pleasure to work with the Gourmat potato farm!

Now we’re already thinking about what else we could do!

What vegetable do you think deserves a full menu and one night dedicated to it ?
Tell us in the comments! 

The Gourmet Potato Hill 2026 menu

Queen May
Potato Crisp, Onion Purée, & Brussels Sprout
Potato Salad Cup, Pickles, & Capers
Potato Croquette & Parsley Mayo

Dutch Red
Potato & Leek Soup, Smoked Green Leek Oil, Leek Fondue, & Chives

Dutch Cream
Fermented Potato Bread

Sebago
Irish Boxty, Beans, Tomato, & Mushroom

La Ratte
La Ratte Potato, Cashew, & Truffle

Royal Blue
Potato Gratin, Mustard Cream, Mushroom Ketchup, & Celeriac

Russet Burbank
Poffertjes, Apple & Roast Potato Ice Cream

05/08/2026

Neon kale ~ Ayote squash ~ broccoli ~ macadamia ~ blue lentils ~ pickles onion Sander Nooij Block 11 Organics BOON LUCK FARM ORGANICS dirt(y) inc

Address

57 Macleay Street
Sydney, NSW
2011

Opening Hours

Monday 6pm - 10pm
Tuesday 6pm - 10pm
Wednesday 6pm - 10pm
Thursday 6pm - 10pm
Friday 6pm - 10pm
Saturday 8am - 3pm
6pm - 10pm
Sunday 8am - 3pm
6pm - 10pm

Telephone

+61 2 9332 2344

Website

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