Yellow, Potts Point

Yellow in Potts Point manages to showcase how delicious vegetarian food can be in a fine dining setting. We tried the five course tasting menu and it was a wonderful play on flavours and textures throughout.

We started with a little appetiser to warm up our taste buds: Peruvian potato chip with black garlic sauce and Szechuan pepper salt​. 

The first course was Avocado, pinenut and lime served with melon segments and a kaffir lime oil. Given the sky-high popularity of avocado these days, it's not surprising to find it as the centerpiece of a dish. The kaffir lime oil was very fragrant and went brilliantly with the creaminess from the avocado. 

Avocado + Pine Nut + Native Lime

Next was the House made cultured curd, with chargrilled cucumber wrapped in a sesame leave. It was a pleasant dish but lacked the boldness of flavour that permeated though the other dishes.

Cultured Curd + Baby Cucumber + Sesame Leaf + Koji Biscuit

On the other hand. the Zucchini, Sunflower, Quinoa and Green Juniper delivered in terms of contrasting flavours. The zucchini was creamy and rich, and I enjoyed the toastiness of the sunflower and quinoa crumble. 

Zucchini + Sunflower + Quinoa + Green Juniper

The Eggplant, sweet corn and miso is a combination of some of my favourite ingredients so not surprisingly, it was my favourite savoury dish of the meal. The eggplant was topped with crispy puffs of wild rice, accompanied by a ginger, garlic and yuzu broth and served up with the most silky sweet corn puree. 

Eggplant + Corn + Black Garlic

Fittingly, the dessert of Mandarin, coconut and toasted almond with verjuice granita and bee pollen carried a few shades of yellow. Such a variety of flavours and textures, it tasted amazing when you took a mouthful with a bit of everything. 

Mandarin + Coconut + Toasted Almonds

The food at Yellow is creative and beautifully presented. The service was not very attentive on this occasion but whether you are a Vegetarian or not, Yellow is definitely worth a visit.