57 Macleay Street Potts Point NSW 2011  [02] 9332 2344
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Our Reservation Policy

Whilst we encourage online bookings, please be aware that there may be limited availability. If your preferred time is unavailable, please contact the restaurant directly on +61 9332 2344. If your booking is for 5 or more guests we require credit card details to secure your reservation. If you fail to arrive for your booking or cancel less than 48 hours prior to your reservation a cancellation fee may apply.

If you would like to book a private event please email functions@thebentley.com.au.

We require all reservations to be confirmed prior to the booking. We will try to confirm with you, however if you have not been contacted please phone or email us directly. We reserve the right to cancel any un-confirmed reservations.

For some bookings at 6:00 pm and 6:30pm on Fridays and Saturdays, your table may be limited to a 2 hour time frame. Please check the additional information section on your confirmation email from opentable.com.au for any booking conditions.

SMH Share Brent Savage’s ‘Slow Cooked Eggs’

Sydney Morning Herald share video of our very own Brent Savage and his method in cooking his brunch favourite – Slow Cooked Eggs.

View the video here.

Follow the method using the Good Food guide article here.

Good Food – Sydney’s Hatted Brunches

Good Food Australia have published a shout out to ‘Sydney brunches worthy of Good Food Guide hats’.

“In Sydney, brunch is no warm-up act. What is served across the city – after alarm clocks are muted – is seriously good in its own right and not just a precursor for the day’s remaining meals. At hatted restaurants, the early start is a way for top venues to reveal a more casual side to proceedings, while still allowing diners to witness good cooking at close range. These eateries present convincing reasons for you to abandon your toaster and well-intentioned muesli collection this weekend.”

Read the whole article here.

SBS Food – the ‘Root-to-Leaf’ Approach

Lee Tram Lan writing for SBS Food discusses the development of a Nose-to-Tail treatment of vegetables with Brent Savage. Read the full article here.

Broadsheet – Where Bread & Butter Steal The Show

Broadsheet Sydney celebrate those restaurants who pay attention to the most humble of courses – bread & butter. Head Chef Chris Benedet discusses Yellow’s 3-day loaves – read the full article here.

Qantas Travel Insider – ‘The Restaurants Making Vegetables the Main Event’

The most recent Qantas Travel Insider has celebrated Australia’s restaurants who are ‘Making Vegetables the Main Event’. Their recommendation is to start the weekend right with Yellow’s fully vegetarian brunch – read the full article here.

Time Out Awards Yellow Five Stars

Time Out’s Lee Tram Lam has given Yellow five stars, with Time Out calling Yellow “the best vegetarian dining in Sydney”. Read the full review here.

The Guardian’s Best Carrot Recipes

Brent Savage shares his recipe for delicious Spiced heirloom carrot with wattle crumb and yoghurt with The Guardian Australia in celebrating the humble carrot. Read it, and other recipes here.

The Top 10 ways to enjoy Australia like a Gastronome

Australian Traveller have included Yellow as one of the Top 10 ways to enjoy Australia like a Gastronome. Read the full article here

Brent Savage’s Vegetarian Recipes

In celebrating World Meat Free Day, Brent Savage shared his mastery of vegetarian cookery with the Guardian Australia. Read the full article and follow three recipes here.

Yellow’s dinner menu is now 100% vegetarian

From Wednesday February 17th, we re-launch our dinner menu to be 100% vegetarian. Head Chef and co-owner Brent Savage is renowned for his vegetarian options, frequently flaunting inventive vegetarian dishes at Yellow since we opened in 2013, as well as at sister restaurants Bentley and Monopole. But going 100% vegetarian for evening dining is a first for the business, having recognized a growing demand in recent years. 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.”

© 2018 YELLOW
Website credit : Felicity Coonan & The Building Block. Photography by paul mcmahon