Award-winning team Brent Savage and Nick Hildebrandt are making some big changes to their acclaimed Potts Point restaurant Yellow, today announcing that as of this Wednesday 17th February, the kitchen will be shifting their focus towards vegetables. This means that the entire dinner menu will become all-vegetarian, with dishes designed to share.
“I’ve always loved cooking with vegetables and having a solely vegetable driven menu gives me the opportunity to focus on interesting and heirloom varietals, grown by local suppliers”, offered Savage in a press release today. “By treating vegetables with the same consideration as protein we hope to show that vegetarian dishes are just as delicious as any other menu item.”
Hildebrandt’s wine list thankfully won’t be changing though, still dedicated to natural and organic wines but new ones selected to complement the direction of the menu. Dishes he’ll be working with include Yellow Beans, Pickled Brassica and Maple; some Raw Radish, Japanese Turnips, and Fennel Butter; one with Kohlrabi, Fermented Apple, and Enoki Mushroom; and Parsnip Pappardelle with Yolk and Pine Mushrooms. Desserts on offer will include Fennel Pollen Ice Cream and Plum Broth with a citrus curd, carrot sorbet, and brown butter. A set menu will be available as the only option on Saturday evenings.
Though dinner is going through this big Vegetarian change, the restaurant’s popular weekend brunch options will remain unchanged, with favourites like the Grilled Licorice Bread with poached eggs and charred corn, and the Ham Hock Consommé not going anywhere!
Savage has established relationships with many small, specialised organic growers to ensure that Yellow sees a constant stream of the best seasonal fruits, veggies, and herbs available from local suppliers like First Farm Organics in the Blue Mountains.
Yellow
Address: 57-59 Macleay Street, Potts Point, Sydney
Contact: 02 9332 2344
Website: www.yellowsydney.com.au
Hours: Open for dinner seven nights; brunch from 8am on weekends.
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