The award-winning Potts Point restaurant Yellow switched to an all-vegetarian menu this year. This fabulous switch is happening more and more in Sydney like Gigi and Soul burger (they actually switched to vegan).
Yellow’s owners, Brent Savage and Nick Hildebrandt (who also run Bentley and Monopole), offer vegetarian and vegan options at all their restaurants. But now they decided to run an entire restaurant focused on vegetables! How courageous!
So finally I have a chance to go there to try vegan tasting menu.
My girl friend and I decided to go there Friday night. My vegetarian girl friend is avoiding to have shallot, leak, onion and garlic so I rang the restaurant in advance if they can accomodate her diet request and they said no problem! How fabulous!
I ordered 5 course vegan tasting menu and my vegetarian friend ordered 5 vegetarian tasting menu without shallot, leak, onion and garlic.
Housemade bread + Olive oil
Bread has subtle fennel flavour, even though fennel is not my favourite herb it was delicious. Olive oil was very light and tasty. I knew that this tasting menu will be fabulous at this stage
Black rice cracker with radish and kelp garlic mayo
Love this tiny yet heaven in my mouth.
I love kelp – knobu, the seaweed, it is natural msg
with crunchy red radish and cracker. Yummmm
Red pepper + black sesame cracker
Since my friend can’t have garlic, she get this cracker. They are actually very big ( compare to my elegant black rice cracker ). yum yum
Fennel + almond+ Broad beans
Look at this good looking dish
very refreshing fennel and apple salad with very rich almond hummus like paste and lovely broad bean sauce. Great combination
Kohlrabi + Enoki mushroom + vegetable broth
This dish is not only very pretty but also super tasty! I think this is my most favourite dish. Vegetable broth has Asian flavour. Mine has shimeji mushroom instead of enoki. ( basically chef has to cook the mushroom separately for non- garlic friend so I got the same mushroom as my friend)
Sour flavour comes from fermented kohlrabi juice which remind me of Umeboshi flavour ( I am wondering if kohlrabi is fermented with umeboshi or Ume zu. Japanese plum juice, umezu has beautiful pink colour…. and I can see lots of Japanese ingredients in the menu so I think kohlrabi must be fermented with ume-zu or umeboshi ..) and Asian broth make this dish amazing.
Chargrilled Asparagus + sesame + black garlic
I love chargrilled Asparagus. Once you chargrill or cook under grill, you can’t go back to steamed asparagus. It makes a huge difference and the chef knows about it! Fabulous juicy and flavourful asparagus with creamy tahini, the winner
Cauliflower + Tamarind + cabbage
this dish is full of surprise flavour inside. Cauliflower with bit of sweetness comes from beetroot sauce inside and sour from tamarind sauce. Also I can feel the heat from chill. All flavour is in harmony! I should have taken photo when I open this guy, it was very pretty because of the pink come from beetroot sauce. It also come with tomato salad ( very fresh and sweet) with green tomato sauce with konbu (kelp) garlic mayo
Raspberry sorbet + chocolate + Blood orange with linseed crisp
Linseed crisp was bit bitter and I also don’t like to consume cooked linseeds since linseeds get oxidate once it is cooked, so I wasn’t a big fan of linseed part but sorbet was very nice with the harmony of chocolate and blood orange.
This was 5 tasting menu but there are a few extra dishes. I was totally full. I don’t think you will feel hungry ( some people feel that way when they go to fancy tasting course) It worth going. I highly recommend this restaurant
I would love to go back to try other tasting menu! Such a quality meal without mock meats. The menu is filled with pure vegetable, nuts and grains.
I believe menu change season to season so I will go back for summer menu soon!
57-59 Macleay Street, Potts Point, 02 9332 2344