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 (02) 8214 0505.

We require credit card details to secure any reservation. If you were to cancel less than 24 hours in advance or not arrive for the booking, a cancellation fee may apply.

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.

All bookings at 12:00 / 12:15 pm (lunch) or 6:00 / 6:15 pm (dinner) are subject to a two hour dining time.

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Palisa Anderson // Wednesday 7th September

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 Palisa Anderson. Palisa Anderson is a first generational farmer and a second generational restauranteur. Her mother Amonrat Chanta’s first business, Chat Thai, was established 32 years ago in 1989. Since joining the business Palisa and her husband Matt have expanded to include multiple venues across the Sydney CBD and surrounding suburbs.

As director of the business, her role is varied and includes both operational oversight and hands-on involvement, with menu creation for each restaurant. Palisa also works to select varieties of heirloom open pollinated herbs, fruits and vegetables to grow on her organic certified farm Boon Luck Farm Organics in Byronshire, for both her own restaurants as well as other leading restaurants in Australia.

On Wednesday the 7th of September, we welcome chef and restauranteur Palisa Anderson to Yellow. Yellow’s Brent Savage has worked closely with Palisa to design a custom menu featuring the incredible produce grown on Boon Luck Farm. The dishes will be inspired by traditional Thai flavours, served with a ‘Yellow’ twist.




Tokyo Turnip, Seasonal Radish & Red Chantenay Carrot Crudité

Galangal Nam Prik Relish

Macerated Wombok, Tamarind Tendrils, Smoked Chilli Broth

Coal Roasted Sugar Loaf Cabbage, Wild Shallot, Fresh Green Pepper Sauce

Red Rice Koji Tofu, Kohlrabi, King Brown Mushroom, Davidson Plum Wine

Palisa’s Green’s: Rocket, Rappini Leaves

Atherton Raspberry, Keriberry, Chinese Bayberry, Jackfruit Sorbet

*Menu subject to change and is 100% vegan.

$140 per person  for snacks + 5 course vegetarian tasting me MENU

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