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 48 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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Phil Wood // Wednesday April 28

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 Phil Wood. Phil recently announced he is returning to Sydney from Victoria, where he has been the inaugural Culinary Director of Pt. Leo Estate for the past three and a half years. At Pt. Leo Estate, Phil has been responsible for fine diner Laura and Pt. Leo Restaurant. Laura was awarded New Restaurant of the Year at the 2019 Good Food Guide Awards and Two Hats in 2019 and 2020 and awarded New Restaurant of the Year at the 2019 Gourmet Traveller Restaurant Awards. Pt. Leo Restaurant was awarded One Hat at the 2019 and 2020 Good Food Guide Awards and, together with Laura, named Victoria’s No. 1 restaurant in the Sunday Herald Sun 2018 Delicious 100

Phil began his career under the guidance of Tetsuya Wakuda at the iconic Sydney restaurant, Tetsuya’s. He then worked at Thomas Keller’s The French Laundry in the Napa Valley before taking the reins as Executive Chef of Rockpool est. 1989 in 2010. Under his leadership, Rockpool was awarded Three Hats by the Sydney Morning Herald Good Food Guide, Three Stars by Australian Gourmet Traveller and, in 2016, it was named the magazine’s Restaurant of the Year.

With a strong affinity for cuisine that pairs complementary textures and tastes, Phil has earned his position as a highly-respected, influential figure in Australia’s cooking landscape.


Nori, kim-chi, shiso
Daikon, vine leaf, puffed rice
Braised celery, whipped peanut, golden sultana

Tofu royale, chilli consommé, cabbage

Cannellini beans, pistachio pesto and basil

Potato confit, soy mousseline, ponzu

Braised kohlrabi, mushroom duxelles, lapsang tea

Banana creme brulee, shiitake and almond sherbert

*Menu subject to change and is 100% vegan.

$130 per person  for snacks + 5 course vegetarian tasting me MENU

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