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

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.

Subscribe
Address
Line 1
Line 2
City
State/Province
Zip/Postal
Country
/

Enter format dd/mm

YELLOW PRESENTS… GUEST CHEFS

Upcoming in 2019:

20th August 2019: Melbourne chef-restaurateur Andrew McConnell (Cutler & Co. + Cumulus Inc. + Cumulus Up. + Marion + Meatsmith + Supernormal + Supernormal Canteen) will prepare a 5 course vegetarian tasting menu + snacks.

Limited Tickets Available. $130 per person.

Book now via the website OR info@yellowsydney.com.au OR (02) 9332 2344

Since we introduced our series of “Yellow Presents…” Guest Chef dinners we’ve welcomed outstanding Chefs to our kitchen:

4th  June 2019: Dave Verheul of Embla and Lesa in Melbourne created a perfectly-balanced menu that unleashed the wild power of the simplest ingredients and his back-to-the-soil ethos that elevates vegetables to hero status.

30th April 2019: Jo Barrett + Matt Stone of Oakridge Wines in the Yarra Valley  constructed a seasonal menu that showcased their strong philosophies in ethical food concepts, by incorporating only local produce and adopting a no-waste policy in all their dishes on the evening.

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.

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