Yellow switches to an all-vegetarian menu

Scott Bolles
Kohlrabi, enoki and fermented apple is one of the new vegetarian offerings at Yellow.
Kohlrabi, enoki and fermented apple is one of the new vegetarian offerings at Yellow. Photo: Supplied

Put it all on yellow. The owners of award-winning Potts Point restaurant Yellow will bet the house on Wednesday with a high-risk strategy, relaunching the one-hatted eatery as a vegetarian restaurant.

"I am slightly nervous, but also confident there's a market for it," says co-owner Brent Savage, who oversees a hospitality portfolio which includes Monopole and CBD fine diner, Bentley Restaurant & Bar. "I guess the idea came from a dinner we did last year during Good Food Month where I stood in front of a room full of vegans asking where are the restaurants for them? My wife is a vegetarian, so I know what's it's like. I remember being in Spain and they refused to serve her an eggplant, capsicum and anchovy dish without the anchovies."  The Good Food Guide 2015 Chef of the Year scoffs at the token mushroom risotto dish on many menus. "You can judge one's talent as a chef by how far they'll go to accommodate everyone. It's at the heart of the word hospitality," he says.

Pressed curd, charred leek and black garlic risotto will feature on the new Yellow menu.
Pressed curd, charred leek and black garlic risotto will feature on the new Yellow menu. Photo: Supplied

Yellow's opening menu will include a parsnip "pappardelle" with confit egg yolk and pine mushrooms, and an almost too-pretty-to-eat kohlrabi dish with fermented apple. Yellow will offer shared plates during the week, but will be veg degustation only on Saturday nights. 100 per cent vegan wines will also be available.

Open for dinner daily from 5pm. Brunch Sat-Sun from 8am. 

57-59 Macleay Street, Potts Point, 02 9332 2344