YELLOW PRESENTS… GUEST CHEFS
Upcoming in 2019:
30th April 2019: Jo Barrett + Matt Stone of Oakridge Wines in the Yarra Valley will prepare a 5 course vegetarian tasting menu + snacks.
Limited Tickets Available. $130 per person.
Since we introduced our series of “Yellow Presents…” Guest Chef dinners we’ve welcomed outstanding Chefs to our kitchen:
12th November 2018: Yellow welcomed Chef Jock Zonfrillo Owner + Chef of Blackwood Bistro and Orana to the burners for one-night-only.
7th May 2018: Mike McEnearney, Owner & Chef of No.1 Bent Street and Kitchen By Mike. Sharing his love of sustainable edibles with an exclusive vegetarian menu.
5th March 2018: James Viles, Owner & Chef of two-hatted Biota Dining & Rooms, lent his passion for native botanicals to an exclusive vegetarian menu.
August 2017: Paul Carmichael, Exec Chef of Momofuku Seiobo, used his vast international experience to take us on a 5 course vego adventure.
June 2017: Ben Greeno of The Paddington presented a creative 5 course vegetarian menu
October 2016: Ramael Scully of Nopi, showcased a vegetarian menu with bold flavours, an irreverent blend of ingredients, vibrant colours and a generosity of spirit
July 2016: 2016’s ‘Chef of the Year’ Pasi Petanen thrilled us with a 6-course vegetarian tasting menu. A sell-out.
November 2015: For 2015’s crescendo, we presented the wines of French wonder-producers Jean Foillard, Thierry Puzelat & Laurent Cazottes with importer Andrew Guard featuring a 5-course meal designed by Brent.
October 2015: Alistair Wise presented a 5-course menu featuring Sweet Envy classics.
July 2015: Industry legends Damien Pignolet & Janni Kyritsis wowed with a back-to-back fusion of nostalgia and modernity.
April 2015: Emma McCaskill and Scott Huggins, Co-Head Chefs at Penfold’s Magill Estate Restaurant, South Australia fused uniquely Australian flavours over 5 courses.
October 2014: Luke Burgess (Garagistes) impressed with a 6-course degustation.
August 2014: Aaron Turner (ex-Loam, Drysdale Australia) & Morgan McGlone (ex-Husk USA) brought their special brand of progressive cooking to our tables.