57 MACLEAY ST, POTTS POINT; 9332 2344; YELLOWSYDNEY.COM.AU
Changing the cuisine of beloved neighbourhood bistro Yellow in 2016 was a brave move by restaurateurs Brent Savage and Nick Hildebrandt. But, with a year of experimentation under their belts,Yellow has found its groove under chef Chris Benedet as Sydney’s appetite for plant-based food grows.
New-season globe artichokes are classically prepared and marinated, but topped with pretty petals of white kale and seasoned with a citrussy combination of buttermilk and native lemon myrtle.These vegetables are lacking nothing. Some more esoteric, funky natural and organic wines from Hildebrandt prove that vegies are as great friends with wine as steak.
■Must-eat dish ■Cuisine Baby corn with miso milk crumb Modern Australian ■Chef ■Price ■Bookings vegetarian Brent Savage & Chris Benedet $$ Yes ■Open ■ Brunch Sat-Sun; dinner daily Instagram @yellowsydney