Housed in a former gallery and bohemian artists’ collective, Yellow exhibits vegetables with a cutting edge honed with a sharp sense of focus and creativity. Thin cones of fermented pumpkin and scattered wattleseed arranged over buffalo-milk curd, say, or bright heirloom tomatoes poached and served in a sweet-savoury dashi broth and adorned with garlic flowers. Mini tortillas with crisp sweet potato, blackberry and lime yoghurt are a lesson in balancing seemingly disparate elements, while zucchini flowers stuffed with water chestnuts, lightly fried and topped with glimmering pearls of lemon gel, present a vegetarian staple in a new light. There’s much of interest to drink, too. Nick Hildebrant’s wine list leans natural with bottles Australian and international, familiar and rare. Case in point: a glass of funky, crunchy Cota 45 palomino from Sanlúcar in Spain’s sunny south. And to finish? The sweet, sour flavours of honeydew sorbet with yuzu and peppermint recall the fizz of corner-shop sherbet. Paired with the laid-back feel of a wine bar, cool interiors and smart service, it spells good times – and Sydney’s best fine vegetarian.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Our guide gives a yearly snapshot at the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 50.
