Welcome to Yellow
CHRISTMAS TRADING HOURS
Yellow will be closed 25th + 26th December
Normal trading resumes from 27th December
Yellow will be open from 12pm for Friday lunches in December.
Available dates: 30th November, 7th, 14th + 21st December
Join us on New Year’s Eve this year and enjoy our 7 course vegetarian or vegan tasting menu.
View the menus + details here.
Two Hats, 2019 Good Food Guide:
“Progressive plates that just happen to be vegetarian”
One Hat, 2018 Good Food Guide:
“A haven of kick-arse plant-based dishes, alongside a stellar wine list”
** ‘BEST DEGUSTATION’ – TIMEOUT FOOD AWARDS 2018 **
** BRENT SAVAGE ‘CHEF OF THE YEAR’ – 2015 SMH GOOD FOOD GUIDE AWARDS **
** NICK HILDEBRANDT ‘SOMMELIER OF THE YEAR’ – 2015 GOURMET TRAVELLER AWARDS **
Yellow is a vegetarian bistro from the award-winning team behind Bentley Restaurant + Bar. Chef Brent Savage and Sommelier Nick Hildebrandt have been inspired by the European dining scene where contemporary food and wine are served in an informal setting at affordable prices.
Recognizing a demand for vegetarian dining in Sydney, Brent and his team have created menus with a focus on interesting and heirloom vegetables, grown by local suppliers. By treating vegetables with the same consideration as protein they are demonstrating that vegetarian dishes are just as delicious as any other menu item. Nick’s eclectic wine list, featuring natural and organic vintages from passionate producers, is perfectly suited to the vegetarian menu.
Yellow is located in the iconic Yellow House building in Potts Point where acclaimed designer Pascale Gomes-McNabb has created a dining room that pays homage to the building’s history with a warm and contemporary edge.
Yellow is open for dinner seven nights a week from 5pm, lunch on Saturday and Sunday from 11am-3pm.
On Saturday nights we offer tasting menus only, including a vegan tasting menu. See our Menu pages for details.
Reservations are recommended for lunch & dinner service.
“To have such an intuitive chef cook meat-free at such a high level is new, exciting, and a real signpost for the industry.” Terry Durack, Sydney Morning Herald