When the talents of Executive Chef Brent Savage, Head Chef Chris Benedet and Sommelier Nick Hildebrandt combine, you know you’re going to experience something special. The all-vegetarian direction of Yellow specialises in showcasing heirloom varieties of seasonal vegetables paired with hand-picked wines from all over the world. Marvel at the sleekly designed interior that is abuzz with mellow tunes humming in the background. Elegant and welcoming, there is an intimate and romantic ambience to the air.
Yellow's menu transforms humble vegetables into works of art. The house-made bread and butter are full of fresh-from-the-oven comfort as a starter. Forget smashed avo on toast, the avocado with pine nuts and native lime is a journey of creaminess, crunch and zest. The heirloom potatoes served with chestnut puree and pepperberry is a pure standout with its balance of flavours and unmissable sweetness from the chestnut.
PSST! The weekend breakfast or lunch menu features bespoke freshly baked breads and a mixture of vegetable-inspired creations.