A Birthday Lunch At Yellow Restaurant In Potts Point

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Writer and blogger Vivienne She in a lilac dress, standing in front of Sydney's Yellow restaurant in the Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Looking forward to trying Yellow vegan restaurant at the iconic Yellow House in Sydney's Potts Point. Photo credit: Kent Johnson

Following my last two years’ birthday trends, which is to try a never-been-before hatted restaurant. And since one of my 2023 new year’s resolutions is to eat more vegetables, this two-hat vegan restaurant YELLOW seems to be a perfect choice!

My birthday this year happened to be on Sunday. Yellow opens for lunches only on the weekend. And I wanted to celebrate it over lunch, so the timing was great! Kent and I arrived a few minutes before midday. While we were waiting for the door to be unlocked, we took some photos in front of this striking iconic Yellow House building where the restaurant is located in Potts Point. Soon enough, customers started queuing up. I never thought an upmarket vegetarian restaurant would be this popular… obviously, I was wrong. Once the door opened, we found ourselves surrounded by a funky, rustic-chic yet warm interior, and I chose a round table to settle in.

The quirky, rustic-chic yet warm interior design at Sydney's Yellow vegan restaurant in the Yellow House building. Interior photography by photographer Kent Johnson. Yellow restaurant food reviews by White Caviar Life.
The quirky, rustic-chic yet warm interior design at Yellow restaurant. Photo credit: Kent Johnson
The edgy, rustic-chic yet warm interior design at Sydney's Yellow vegan restaurant in the Yellow House building. Interior photography by photographer Kent Johnson. Yellow restaurant food reviews by White Caviar Life.
The edgy decor at Yellow restaurant pays homage to the building’s artistic background. Photo credit: Kent Johnson

‘The Yellow House has an artistic history. It was opened as an art gallery in the 1950s. In the 1970s, Martin Sharp inhabited the space, and began a collaborative artists’ movement called The Yellow House Artists Collective.’ explained Kent when he took some pictures of the wall he was facing. ‘I’m glad to see the decor here pays homage to its artistic background!’ I replied. At the same time, we were handed our six-course plant-based tasting menu and our pairing drink options. Kent was happy with his still water, whereas I decided to try the non-alcoholic pairing.

Australian photographer Kent Johnson at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Kent wears his signature Panama hat for the occasion. Photo credit: Vivienne She

Non-Alcoholic Pairing: Water Kefir + White Mulberry + Raspberry (Pet Nat)

Writer and blogger Vivienne She, in a lilac dress, enjoys her vegan lunch at Yellow restaurant in Sydney's Potts Point. Yellow restaurant food reviews by White Caviar Life.
Kicking off an intimate celebration with a glass of fruity drink. Photo credit: Kent Johnson

Kicking off our 6-course meal with my first non-alcohol pairing drink and Kent’s still water. My white mulberry and raspberry drink had a pretty peachy colour. The taste was close to having fruity lemonade.

Cucumber + Chilli + Koji / Blini + Chimichurri + Sprouts /
Sweet Potato Croquette + Miso

Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Hmm… Where should I start? Photo credit: Kent Johnson

Three types of little finger food and I enjoyed the cucumber and the sweet potato croquette the most. The cucumber was so refreshing that it felt like having chilled melon! Chilli gave it an extra kick too. Even Kent who did not like cucumber; was saying that: ‘It converts me to like it!’ Sprouts on blini with chimichurri sauce, and light and crispy croquette both offered great textures in mouthfeel.

Writer and blogger Vivienne She, in a lilac dress, enjoys her vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Being a slow drinker, even a glass of non-alcoholic drink takes me a while to finish! Photo credit: Kent Johnson

Watermelon + Capsicum + Pine Nuts
Non-Alcoholic Pairing: White Peony Tea + Pear + Honeydew + Lemon + Verjus (White)

Watermelon + Capsicum + Pine Nuts. Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
When we first saw this dish, our eyes told us it was raw salmon! Photo credit: Vivienne She

As soon as I finished my last bite of our first tasting. With no gap to recollect the pleasant flavours, our second dish and my new beverage both arrived at our table… and I was still sipping my first drink!! I ended up asking Kent to help me finish my drink for me. Having said that, I guess it’s better this way than the other way around.

Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
The melt-in-your-mouth capsicum is simply delicious! Photo credit: Kent Johnson

When we first saw this dish, our eyes were telling us it was raw salmon! Until the fragrance of capsicum told us otherwise. The texture of melt-in-your-mouth capsicum was the contrast to the pop-in-your-mouth black sesame and roasted pine nuts. Watermelon here was most likely used as a juice element. The capsicum was silky soft and full of flavour! I was glad that we were given a generous amount of pine nuts. Kent’s feedback regarding the pine nuts was: ‘They were roasted just enough, not too hard, and pop like rice bubbles in your mouth!’ Both Kent and I enjoyed this course very much!

White Peony Tea + Pear + Honeydew + Lemon + Verjus. Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
This pairing drink was too acidic and bitter for my liking. Photo credit: Vivienne She

My pairing drink for this dish was highly acidic with a slightly bitter aftertaste. It was interesting, but I was not a fan.

Smoked Carrot + Whipped Tofu + Black Garlic
Non-Alcoholic Pairing: Passionfruit + Nectarine + Apricot + Jasmine + Vanilla (Orange)

Smoked Carrot + Whipped Tofu + Black Garlic. Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
A hint of smokiness hit our noses as soon as this dish arrives… Photo credit: Vivienne She

A hint of smokiness hit our noses as soon as this dish arrived. While I was still busily snapping away, I told Kent not to wait. When I put the camera away and was ready to dig in, Kent gave me some tips by directing me: ‘First, have the carrot by itself… now try it with whipped tofu… now try it with black garlic sauce…’ ‘Wow!’ ‘Wow!’ and ‘Wow!’ as I gushed over such a moreish plate of food. I could see Kent’s point as each mouthful tasted quite differently. The carrot… so tender, sweet and smoky! The tofu on the menu was more like mayonnaise. Instead of using egg yolks, it was beaten with the house’s homemade koji. The vegetarian black garlic mayo was rich, tangy and very flavoursome!

Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Kent guided me to taste two different purees separately before mixing them together. Photo credit: Kent Johnson

Yellow is the first vegan restaurant to be awarded two Chef Hats by the Good Food Guide. I was waiting for a memorable dish so I could proudly say to people that ‘I’ve tried this two-hatted vegan restaurant and it’s worth it’… I think this Smoked Carrot just delivered it for me! Needless to say, we both loved it.

Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Yellow is the first vegan restaurant to be awarded two Chef Hats by the Good Food Guide. Photo credit: Vivienne She

As for my paring drink… Frankly speaking, it was like a citrus-forward mixed fruit lemonade. I asked Kent to have a sip and his feedback was: ‘They are all too citrusy for me! I’m glad I did not go for it.’

Sourdough + Olive Oil Dip

Sourdough + Olive Oil Dip. Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Sourdough bread and olive oil dip? Yes please! Photo credit: Kent Johnson

Well, you might hear people say that fine dining restaurants offer diners bread to fill them up… Well, in this case, we had no complaints because it was so tasty. The olive oil was salted and the quality was superb. When the bread and olive oil taste as good as this, I think I would still be happy if I had to survive on them for a couple of days!

Hemp Seed Gnudi + Tomato Dashi + Eggplant
Non-Alcoholic Pairing: Rosehip + Porcini + Strawberry (Rosato)

Hemp Seed Gnudi + Tomato Dashi + Eggplant. Fine dining at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
These whitish, rounded-shape gnudis look almost identical to Chinese fish balls. Photo credit: Vivienne She

Gnudi, means ‘naked’ in Italian. Gnudi are gnocchi-like dumplings but in this bowl here, they looked almost identical – both colouring and shape – to Chinese fish balls to me. It was very confusing for my brain especially since we cook our fish balls in the broth too! Unfortunately, these hemp seed gnudi did not have the slightly glutinous and pleasantly chewy texture like the fish balls my brain kept comparing with. The taste of the gnudi was pretty plain. Sadly, the soup itself was flat too. This course is memorable for all the wrong reasons I’m afraid. This is by far my least liked dish of the day.

Hemp Seed Gnudi + Tomato Dashi + Eggplant. Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Unfortunately, this dish is memorable for all the wrong reasons. Photo credit: Kent Johnson

Kent, who did not grow up eating fish ball soup, also found this bowl of ‘boring dumplings’ (his actual words) underwhelming. He had a sniff of my pairing drink and decided not to take a sip. By then it was my fourth glass of a fruity and citrusy drink, and this one did not stand out to me.

Australian photographer Kent Johnson at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
A sniff of another fruity and citrusy drink is enough for Kent. Photo credit: Vivienne She

Beetroot + Blueberry + Mushroom
Non-Alcoholic Pairing: Rosella + Shiitake + Pomegranate Molasses (Red)

Writer and blogger Vivienne She, in a lilac dress, enjoys her vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
This pairing drink is smoky, rich, and spicy… I love it! Photo credit: Kent Johnson

My pairing drink arrived first, and it was smoky, rich and spicy. Although it was not a glass of red, it had the complexity and concentration of flavours in a wine. This paring drink definitely left a memorable note on my palate. I enjoyed every sip of it!

Beetroot + Blueberry + Mushroom. Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
I love having fresh beetroot, especially roasted ones! Photo credit: Kent Johnson

I love having fresh beetroot, especially roasted ones. The mushroom on the menu was mushroom puree and it was a silky, flavourful umami bomb! The rich, earthy taste of beetroot went very well with my smoky, spicy pairing drink. Like the first food and drink pairing combination, this match was too a success for me.

Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
‘Root vegetables save the day!’ says Kent. Photo credit: Vivienne She
Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
The best compliment to the chef. Photo credit: Kent Johnson

However, Kent did not like the blueberries on the plate. He questioned the fusion flavour of blueberry and beetroot. Although I wished they were blackberries, I didn’t mind the blueberries. The amount of beetroot we were given was quite generous – thank you Chef! Since the carrot and the beetroot both ticked all the boxes for us, as Kent put it: ‘Root vegetables save the day!’

Australian photographer Kent Johnson at Yellow vegan restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Kent, enjoys the relaxing ambience. Photo credit: Vivienne She

Plum + Shiso + Pear
Non-Alcoholic Pairing: Sugar Plum + Green Tea Kombucha (Sugar Plum)

Plum + Shiso + Pear. Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
This vivid-coloured dessert looks very inviting! Photo credit: Vivienne She

Time to move on to dessert! What landed on our table were two beautiful looking plates! The vivid-coloured plum was indeed very inviting! The sweetness of caramelised pear was balanced by mint-flavoured shiso herb. This zesty dessert was very appetising!

Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Kent and his mouth-watering dessert. Photo credit: Vivienne She

My pairing drink was very sweet. It was like drinking a glass of condensed sweet plum juice! Nevertheless, the more sugar the merrier… after all, it is supposed to be an equivalent of a dessert wine.

Writer and blogger Vivienne She, in a lilac dress, enjoys her vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Soak up the atmosphere with a glass of sugar plum drink. Photo credit: Kent Johnson

Popcorn + Vanilla + Salted Caramel
Non-Alcoholic Pairing: Cumquat + Date + Kombu (Port)

Popcorn + Vanilla + Salted Caramel. Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
I like the look of this deconstructed salted caramel and vanilla popcorn bar. Photo credit: Vivienne She

‘You know what? This reminds me of my young teen snack – Europe Jupiter Caramel Bar!’ Kent said to me excitingly. After a few mouthfuls, he continued… ‘But the difference is, here the popcorn replaced crispy rice cereal and peanuts.’ Well, although I’ve never heard of or tasted Europe Jupiter Caramel Bar, I really like this deconstructed salted caramel and vanilla popcorn bar placed in front of me. Before I further deconstructed it, let me take some snapshots…

Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
This dessert reminds Kent of his young teen snack – Europe Jupiter Caramel Bar. Photo credit: Vivienne She

My last pairing drink of the meal was rich and very sweet. I may not grow up eating Europe Jupiter bar, but I did grow up having cumquat and kombu. The flavour of cumquat and kombu was rather subtle compared to dates. Right about the time I put the camera down, our waitstaff delivered a slice of cake with a candle to me, compliments of the kitchen for my birthday celebration!

Vegan fine dining at Yellow restaurant in Potts Point's Yellow House building. Yellow restaurant food reviews by White Caviar Life.
A ‘double sweet course’ to wrap up my birthday celebration! Photo credit: Kent Johnson

I took my time to polish off my cake and dessert. The cake was light and I liked the raspberry jam in it. How about the deconstructed salted caramel and vanilla popcorn bar? It’s sweet with a hint of saltiness, creamy, yet with the mouthfeel of a light and fluffy texture of popcorn… Oh, and the crispy vanilla wafers… What’s not to love!!

A Foodie’s Note…

Writer and blogger Vivienne She in a lilac dress, standing in front of Sydney's Yellow restaurant in the Yellow House building. Yellow restaurant food reviews by White Caviar Life.
Overall, we had a lovely experience at Yellow. Photo credit: Kent Johnson

Towards the end of our two-hour lunch, the dining area filled up. Considering there’s a 10% surcharge on Sundays, it’s nice to see it didn’t turn the crowds away. This fine dining venue has a comfortable, laidback ambience, Kent and I happened to be the best-dressed diners on that day! The whole experience would be so much better if our waitstaff could speak a little louder, slower, and be more patient when it comes to customers’ decision making. Between course to course, I also would love to be given a little more time too; not only to enjoy the aftertaste, but to soak up the atmosphere. At the end of the day, a no-rush mood and indulging vibes are important parts of the reasons why we choose fine dining, don’t you think? Overall, it was a lovely experience and a great lunch celebration!

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Vivienne She
Vivienne is an author, traveller, story teller, and occasionally a muse. Through White Caviar Life, you will share in her leisure activities, dining and travel experiences, and her fashion style tips that she hopes to inspire your way of living.

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