INSIDER by TheFork is a carefully curated selection of top tier venues, the ones with hats, the ones that make the top dining guides, and most importantly the ones we know you love!
Meet the Chef
Brent Savage is chef and co-owner of four two hatted Sydney establishments- Bentley Restaurant & Bar, Monopole, Yellow and Cirrus. Brent is one of Australia’s most respected chefs and restaurateurs, with a reputation for creating exciting and cutting edge food with contrasting flavours and textures.
Savage's unique cooking style combines modern techniques and the diverse flavours of Australian produce.
283 Verified Diner Reviews
Sat, 28 Sep 2019
Wed, 18 Sep 2019
Sat, 14 Sep 2019
Fri, 23 Aug 2019
Tue, 20 Aug 2019
Guest Chef- Clayton Wells
On Monday 14th October, Clayton Wells from Automata + A1 Canteen will be invited into our kitchen for one night only, for an exclusive vegetarian menu.
We will offer Snacks and a five-course vegetarian tasting menu $130 pp
Matching Wines will be available on the night
Water kimchi, salted turnips, ginger & lemon oil
Bush tomato cream, brik pastry & herbs
BBQ pumpkin vol au vent
White asparagus custard, spears poached in white miso, nasturtium & mustard oil
Pecora Dairy sheep’s curd, globe artichokes poached in sake lees, radish flowers, herb & wasabi oil
Pasta, dried tomatoes, fermented chilli butter, fennel, marigold & black lime
Hispi cabbage, fermented mushroom, buckwheat & thyme
Yoghurt sorbet, black grapes, yuzu, shiso & kelp oil
Credit card details are required for all bookings. No charge is made prior to your visit, however if you cancel your booking less than 48 hours prior to the reservation, or if the party fails to arrive for the booking, the credit card nominated here will be charged $130 per person. We require final numbers 24 hours prior to the booking. This is the minimum number of guests you will be charged for.
There will be a 10% service charge for groups of 7 or more
- Max. people
- 14 Oct 2019
- Mon 8:30 PM - 9:30 PM
- 14 Oct 2019
- Mon 6:00 PM - 8:15 PM
Informal. Affordable. Vegetarian. And it was all Yellow. A yellow house, in fact, once housing the works of Brett Whiteley and his contemporaries, this place exudes a bohemian vibe. A few years ago, this Potts Point eatery made the decision to become all about the vegetables. But don’t be thinking ‘boring’. Here, thoughtfully selected produce is given a chance to shine. Celeriac, nettle, hazelnut milk and black garlic, anyone? Try the tasting menu – it comes in vegetarian or vegan – or take in a weekend brunch. At Yellow Sydney, there’ll be no nagging you to eat your veggies! Check out the eclectic wine list while you’re there.