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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Yellow Presents…The Bentley Group
We will be celebrating World Vegetarian Day with a very special installment of our guest chef dinner series.

Our ‘Yellow Presents…’ series brings great chef talent from around Australia into the Yellow kitchen.

It has been hugely popular since its inception in 2014 and has seen us welcome over 30 guest chefs onto the pass for one night only kitchen takeovers at Yellow.

To shake things up a little this year and to help celebrate ‘World Vegetarian Day’ on Thursday October 1, we’ve invited all four of The Bentley Group’s Head Chefs to cook in the Yellow kitchen for the evening.

Each Head Chef will be creating their own unique vegetarian course for the dinner in what will be a truly memorable dining experience.

Thursday October 1 | From 6pm |
Tickets are $110 per person for snacks and five vegetarian courses with wine matches available too.



Sander Nooij – Yellow
Celtuce + Cucumber + Coconut

Ben Parkinson – Monopole
Asparagus + Pipian + Hazelnut

Aiden Stevens – Bentley
New Season Peas + Broad Beans + Buffalo Milk Curd + Pickled Young Garlic + Plankton

Chris Benedet – Cirrus
Ricotta Dumplings + Pumpkin Butter + Geraldton wax

Brent Savage – The Bentley Group
Beetroot Sorbet + Raspberry + Rhubarb

*Menu subject to change

$110 per person  for snacks + 5 course vegetarian tasting menu



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