Yellow, operated by Brent Savage and Nick Hildebrandt, will offer an exclusively vegetarian menu from 17 February.
Located in Sydney’s Potts Point, the 60-seat restaurant will offer a menu designed to share with dishes including yellow beans, pickled brassica and maple; raw radish, Japanese turnips and fennel butter; kohlrabi, fermented apple and enoki mushroom; salted carrot, quinoa and kale; and parsnip ‘pappardelle’ with yolk and pine mushrooms. Desserts will include fennel pollen ice cream and plum broth; and citrus curd, carrot sorbet and brown butter.
A set menu will be also offered and will be the only dining option on Saturday evenings.
According to a press release announcing the restaurant’s new direction, chef Savage has long considered operating a vegetarian restaurant.
“I’ve always loved cooking with vegetables and having a solely vegetable driven menu gives me the opportunity to focus on interesting and heirloom varietals, growing by local suppliers,” he said.
“By treating vegetables with the same consideration as protein we hope to show that vegetarian dishes are just as delicious as any other menu item.”
Savage has been working with many small, specialised organic growers, to ensure Yellow has access to the best seasonal fruits, vegetables and herbs. Suppliers include Blue Mountains based First Farm Organics (supplying brassica leaves, turnips and squash), Champion Organics (beetroots, herbs and mustard flowers), Zavaglia Produce (Mexican cucumbers, heirloom zucchini, padron peppers) and Epicurean Harvest (radishes).
Sommelier Nick Hildebrandt’s wine list will continue to focus on natural and organic wines.
Savage and Hildebrandt also operate Monopole and Bentley Restaurant and Bar in Sydney, and recently announced they’ll take over the site currently occupied by Rene Redzepi’s Noma pop-up at Barangaroo, converting it into a sustainable seafood restaurant and bar.