57 Macleay Street Potts Point NSW 2011  (02) 9332 2344

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.

Line 1
Line 2

Enter format dd/mm

Andrew McConnell // Tuesday August 20

Our Yellow Presents… series brings great chef talent from around Australia into the Yellow kitchen to see what they can do with a vegetable-only menu.

The next guest chef for Yellow Presents… is Melbourne-based chef, restaurateur, cookbook author and columnist Andrew McConnell.

Encompassing some of Melbourne’s most iconic and critically acclaimed establishments, Andrew’s collection includes award-winning restaurants, bars,  a pub and two butcher & wine stores.  He’ll be taking over the Yellow kitchen on Tuesday 20 August.

Yellow’s Brent Savage kicked off his culinary career under the tutelage of Andrew where he worked at  Mrs Jones and Diningroom 211. Brent is “looking forward to being able to work with Andrew again and experience his creative take on an all-vegetarian menu”.

Growing up in Melbourne in a family that was heavily involved in the hospitality industry, Andrew was introduced to growers and producers, the concept of seasonality and respect for ingredients from an early age.

Andrew’s signature identity which is evident throughout his establishments combines elements of fine and casual dining with meticulously sourced ingredients, precise  cooking, flexible menus and sharply designed dining spaces.




Braised Radishes + Pink Daikon + Burnt Onion + Bergamot

Winter Salad + Pistachio + Pumpkin Seed Dressing

Mangelwurzel Beetroot + Cashew Cream + Witlof + Roasted Chilli

Shiitake & Preserved Truffle Pithivier + Salt Baked Celeriac + Fine Herbs

Apple Confit + Brown Butter Ice Cream + Oatmeal Biscuit

*Menu subject to change


$130 per person  for snacks + 5 course vegetarian tasting menu




© 2019 YELLOW
Website built at The Building Block. Photography by paul mcmahon