What are the 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

Yellow

Name: Yellow
Address: 57 Macleay Street, Sydney, NSW, 2011, AU
Telephone: +61 2 9332 2344
Price range: $$
Rating: 4.7

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.”

16/07/2026

Treat someone special to a botanical journey at with a gift voucher to celebrate any occasion. We have gift cards for all our offerings available through the linktr.ee in out bio. We are open for dinner Wednesday through Sunday from 6pm to 9:30pm and lunch from 12pm to 2pm Saturday and Sunday.
See you soon !

15/07/2026

Kent pumpkin brined and smoked ~ pumpkin gut and miso cream ~ sesame pepita crumb ~ finger lime ~ coconut yoghurt with house pickled ginger

13/07/2026

is also taking part in the Dine Out festival in Sydney! will be developing a one time only menu with showcasing the beloved potato! 5 courses of potatoes! So if you love a postal then this one is for you! Wednesday the 29th July , be there. We are already nearly fully sold out for this night!
Click through the linker.ee in bio and get your seat!

05/07/2026

is taking part in the Dine Out festival in Melbourne where is collaborating with from for one day only. Saturday 25th of July. Book now in the linktr.ee in bio. We hope to see you there.

03/07/2026

Another gem from the cellar. 2010 Lucien Le Moine Bourgogne Rouge. Although being their regional appellation wine, this estate makes stellar and concentrated wines in Burgundy. Cellared for 16 years, this Pinot Noir is generous with rich red fruit, savoury spice and years to settle and become more complex. This is an interesting insight into the benefits of aged burgundy from a very very good producer.

02/07/2026

Shawanmushi ~ fermented sh*take ‘custard’ ~ Sea vegetables ~ seaweed ~ Smoked dulse dashi .au

01/07/2026

Celeriac ~ fermented and roasted ~ pickled pear ~ roast h**p seeds ~ verjus ~ kumquat

30/06/2026

Treat someone special to a botanical journey at with a gift voucher to celebrate any occasion. We have gift cards for all our offerings available through the linker.ee in out bio. We are open for dinner Wednesday through Sunday from 6pm to 9:30pm and lunch from 12pm to 2pm Saturday and Sunday.
See you soon !

29/06/2026

Come for dinner, we promise you will have a good time 💛

26/06/2026

Dider Dagueneau (now managed by Louis-Benjamin Dagueneau) is one of the names in the wine world which is legendary. We were very lucky to to be able to attain the 2010 ‘Les Jardins de Babylone’ Jurançon Moelleux. This sweet treat crafted from Manseng in the southwest of France boasted incredible luscious honeyed fruit underpinned with a lot of natural acidity. This is definitely ready to drink but could also rest comfortably in the cellar for many years to come.

24/06/2026

The Humble Radish! Tokyo turnip ~ French breakfast ~ Chinese rose ~ Red radish ~ whipped tofu ~ kombu ~ sesame seeds ~ finger lime ~ shio koji .au

23/06/2026

Here at Yellow we are crazy about koji, the rice mold gives life to the base to a lot of our sauces in the kitchen. As an extension of this we make Amazake, a sweet rice drink which is the product of koji’s conversion of rice starches into sugar and acid. We present this as a non-alcoholic variation of sake as it has quite a complex flavour profile. On the left here is another interesting one, Australian sake made by Melbourne Sake co. This is made by Quintin Hanley by using unirrigated organic rice from the Northern Rivers from a farm called Marlivale Farm. It’s is quite expressive, and lighter than your traditional sake. Next time you are in the Yellow House, make sure to check out some of these!

19/06/2026

17/06/2026

As wrapped up for another year, we’re still buzzing from all the excitement! A massive thank you to for two wonderful nights at Yellow, the collaboration was a huge success and such a special experience. Thank you to the entire team for including us in this year’s celebrations, from the regional dinner series collab to three incredible nights at the fire kitchen. We can’t wait for next year already! Also thank you for capturing the evening for us!

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

http://www.yellowsydney.com.au/

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