In opening Yellow, their third restaurant, in 2013, Brent Savage and Nick Hildebrandt were inspired by the European dining scene that has given birth to a new way of eating: contemporary food and wine served in an informal atmosphere at affordable prices.
In February 2016, Brent and Nick, together with co-owner Glen Goodwin, relaunched Yellow’s dinner menu to be 100 per cent vegetarian having recognized a growing demand for plant-based eating.
Brent has long been renowned for his inventive vegetarian dishes but going wholly plant-based was a first for the business.
“I’ve always loved cooking with vegetables,” says Brent, “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.”
Nick’s eclectic wine list, balances the familiar and the obscure and includes a range of natural, biodynamic and organic wines that complement the plant-based menu.
Yellow is open seven nights a week, with brunch offered on weekends. On Saturday nights we offer tasting menus only, including a vegan tasting menu.