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Yellow goes green with all vegetarian menu


The one-hatted Potts Point bistro Yellow is about to ditch the butcher’s knife and go all green. For good.

Known for its famous weekend brunches, Yellow will be completely vegetarian as of Wednesday February 17, when they reveal their new spring menu.

This roasted carrots, quinta and cavolo nero dish will be on their spring menu. Photo: Instagram
This roasted carrots, quinta and cavolo nero dish will be on their spring menu. Photo: Instagram

The acclaimed owners of the trendy eatery, Brent Savage and Nick Hildebrandt, who run Bentley Restaurant & Bar and Monopole, are one of the first to make the bold move.

Despite the surging barbeque meat trend coming from southern US and Latin America, Savage is confident there's a market for it.

“We’ve had people at Bentley say, ‘Why isn’t there a fine-dining vegetarian restaurant?’ That's provided a lot of inspiration,” Savage says.

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In fact, the two have been thinking about going meat-free for years.

The idea to go vegetarian became a reality last year, when the duo did a dinner during Good Food Month.

“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,” Savage says.

The Potts Point bistro is the first acclaimed restaurant to go entirely vegetarian. Photo: Instagram
The Potts Point bistro is the first acclaimed restaurant to go entirely vegetarian. Photo: Instagram

The chef has always loved cooking with vegetables and sees this as a fantastic opportunity to showcase what one can do with them.

“Having a solely vegetable driven menu gives me the opportunity to focus on interesting and heirloom varietals, grown by local suppliers,” he says.

By treating vegetables with the same consideration as protein, the team hope to prove vegetarian dishes can be just as delicious as any other menu item.

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“All the techniques we've ever used to cook proteins, or in general, we will use to cook vegetables,” Savage says.

They won’t try to replicate meat, he says but they will be conscious of replacing its savoury, umami flavour.

Yellow's opening menu will include a parsnip "pappardelle" with confit egg yolk and pine mushrooms, and very pretty looking kohlrabi dish with fermented apple.

Kohlrabi, enoki and fermented apple from the new vegetarian menu at Yellow. Photo: Instagram
Kohlrabi, enoki and fermented apple from the new vegetarian menu at Yellow. Photo: Instagram

The restaurant 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.

The move marks another step in the evolution of the business of Savage and Hildebrandt, who recently announced they would open a fourth Sydney venue later this year in Barangaroo, where the Noma pop-up currently resides.

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