I love vegetables, so I was pretty keen to find out how Yellow is tackling a full switch to a vegetarian menu. I’ve been to Yellow twice before it went down the veggie route – for brunch (which still has non-veg options now) and for dinner. Yellow’s siblings Monopole and Bentley were my preferred restaurants, but with this new move towards innovative veg-friendly food, I actually think Yellow has upped the ante.

The seaweed crisps with mushroom powder are an extremely moreish snack to start. But the roasted cauliflower with pickled egg and barley sings. It’s not just roasted cauliflower – there’s also cauli rice and crisp, dehydrated cauliflower wafers in the mix.

The highlight for me though is the kohlrabi with enoki mushroom in a vegetable broth. The mushies add such an intense umami hit. Baby potatoes with pistachios and saltbush are vibrantly green but yield some bitterness in their skins. And the Japanese pumpkin, goats cheese, and macadamias make a good dish, though it’s potentially one of the less memorable ones. The richest, creamiest dish we try is the smoked cabbage with finger lime and cavolo nero.

While the black rice with celtuce and koji is packed with flavor, I can’t help but think of the sweet black rice that I know and love from Indonesia, which throws me off a bit. I was most looking forward to the spaghetti squash with persimmon and egg yolk, but it didn’t quite live up to my expectations. The squash is a tad undercooked so it doesn’t separate into the spaghetti strands easily.

FYI, a vegan menu is also available.

Yellow
57 Macleay St, Potts Point
Open every night for dinner
yellowsydney.com.au