for a seasoned food taster and chef for the past 6 or 7 years, there are very few restaurants, cafes or bars around the globe which intrigue me. i believe all food institutions should have a solid foundation in food preparation, an ethical and sustainable procurement of ingredients, an innovative and progressive menu, as well as a personable dining experience regardless of size and reputation.
yellow is one of a handful of restaurants in sydney (sadly but factually) which impresses me greatly. for a predominantly carnivore like me, visiting a vegetarian fine-dining restaurant and trying a 7-course degustation menu is a gamble. but this gamble paid off marvelously.
situated in the historic yellow house building in potts point, the namesake restaurant is sleek and beautiful with its dimly-lit interior, wooden flooring and comfortable sofas.
the delightful gastronomic adventure begins with a mild avocado with pine nuts and native lime and the awesome zucchini topped with sunflower seeds and quinoa. the multiple layers and texture that comes with every bite of the zucchini, sunflower and quinoa is further enhanced by contrasting but complimentary flavours of the green juniper. the thick and silky potato purée adds to the overall taste in a sophisticated fashion.
the eggplant is prepared in similar and meticulous manner too. covered with black garlic and dunked in the therapeutic ginger broth, the variated texture ensures that the nondescript eggplant become one of the highlights of the course. (i really liked how the chefs focus on the olfactory receptors!)
several points to note too: some of the dishes were served scalding hot and the kitchen needs to know that.
the starchy main courses, the heirloom potatoes and forbidden rice, were impressive too. topped wth chestnut purée and mixed pepperberries, the heirloom potatoes surprises me with an explosion of spices and flavours. the forbidden rice (essentially just a fancier name for black rice) combines flawlessly with the smoked yoghurt and yellow beans to deliver the ultimate alternative to rice dishes. however, it will be better if the chefs could add layers and textures to the rice just like the previous few courses.
the desserts were eye-opening for me because i did not know certain vegetables can be transformed into sweet (not too sweet) and delightful treasures. the mixture of shaved persimmon and flaky almonds were fragrant and delightful but could be further improved with a chewy or rubbery ingredient to break the monotony of chewing on the tiresome almond nuts. last but not least, the black licorice covered with a generous layer of fennel curd and raspberries, gave the degustation course a wonderful conclusion. mildly sweet, chewy and creamy, the dessert extends the width of our tastebuds through this exotic combination of ingredients.
in conclusion, yellow is a memorable gastronomic experience which perks me up after a series of forgettable and disappointing meals in the past few months.
if you haven't tried yellow, you should.