Yellow — Restaurant in Sydney

From the moment you step into Yellow, bathed in honeyed lamplight and suffused with a soft golden glow, you sense you’re entering a realm where vegetables take center stage—not as substitute, but as hero. The convivial murmur, the warm design nodding to its storied past, and the gentle hum of contented diners set the stage for an evening that feels both elevated and serene  .

Chef-turned-co-owner Sander Nooij, with Mark Hanover, carries forward the vessel of botanical gastronomy here, quietly but compellingly redefining what plant-based fine dining can be. The six-course tasting menu, available at dinner, is a deliberate celebration of the season’s best produce, crafted with technical precision yet resonating with wholesome honesty.

What truly lifts these plates is not opulence, but mastery. The food is richly nuanced without overwhelming, and each mouthful feels thoughtfully composed with technical excellence delivered through a lens of restraint.

The value is quietly remarkable. While the price point, around A$115 for the six-course dinner, the generosity of the portions, the depth of flavor, and the quality of execution make it feel honest, even understated in its excellence.

Service strikes the perfect balance; attentive, knowledgeable, but never imposing.

The wine list, curated by Jean-Luc Prasopa-Plaizer with restaurant manager Kegan Botha is eclectic and forward-looking championing biodynamic, natural, or organic producers that harmonise with the garden-to-plate philosophy. Guests may choose either classical wine pairings or venture into the delightfully inventive non-alcoholic options, think date-molasses “port,” verjus-based elixirs, kombucha-infused potions that arrive sounding like whimsical spells in a glass.

By the end of the evening, you feel not only sated but carried; elegant, grounded, and quietly transformed by an experience that walks the line between the artful and the sincere. Dining here is less about spectacle and more about presence; less about extravagance and more about the quiet splendour of well-grown, well-prepared food.

Summary • Tasting Menus & Matches: A beautifully composed six-course dinner (A$115) punctuated by ingenious wine or non-alcoholic pairings, a seamless orchestration of texture, flavor, and botanical creativity. • Value: Generously portioned, technically refined dishes that deliver more than their price implies. • Cuisine: Every plate is achieved with technical skill yet remains light, wholesome, and deeply expressive of seasonal, local produce. • Service: Polished yet unpretentious, ideal for those who relish being guided without fanfare. • Ambience: Elegant and softly vibrant; dining here feels like a thoughtful indulgence, not a...

I visited here after seeing its high ratings and was expecting a great dining experience, especially considering the price (over A$100 per person). Unfortunately, it did not meet my expectations, and I found it difficult to understand the reason behind the high rating.

We ordered an additional mushroom dish for A$18 but never received it. Which I find unacceptable for a restaurant in this price range.

Starters

BBQ Broccolini had a nice charred flavor and possibly some mustard seeds in the sauce, one of the better items. Artichoke Tart lacked flavor and texture, leaving us unsure of its intended highlight. Corn-based item with avocado was unidentified but tasted pleasant with a slight sourness that added a nice touch. Buckwheat tortilla with mushrooms was not served, despite being charged.

Main Dishes

Pine mushroom with purple daikon was overly sour and didn't leave a strong impression. Grilled Dutch carrots were average. The smoked chickpeas were the more interesting component. The side bread and olive oil were okay, but nothing memorable. Sunflower seed risotto was not enjoyable at all. It consisted whole plate of sunflower seeds, making it very heavy and difficult to eat. While the grilled zucchini and balsamic were decent, the dish overall felt more like bird food. Eggplant (garlic and onion removed): The sesame coating was extremely salty and overwhelmed the dish. While the eggplant itself and some of the accompanying sauces were well done, especially the coriander-based one. The overall balance was off due to the saltiness.

Desserts

Pumpkin with spiced granita and cinnamon jelly was smooth, subtly sweet, and well-balanced. Banana bread with kikuyu sugar and ice cream was excellent. The banana flavor in the cream and the light texture made it a perfect end to the meal.

Service-wise, the staff did explain each dish and were attentive with water and clearing plates. However, not receiving an ordered dish was disappointing, especially at this level.

Overall, while service was generally courteous and the desserts were enjoyable, the main courses did not suit my taste and felt underwhelming in both flavor and value. Considering the price and effort it took to dine here, I would not...

We had high hopes when booking this restaurant back in November, drawn by its promise of a fine dining vegan set menu. Unfortunately, it ended up being one of the most disappointing dining experiences we’ve ever had, from start to finish.

At $115 per person, the set menu felt wildly overpriced for what was served. The dishes lacked flavor, creativity, and balance. As someone who genuinely loves potatoes, I never imagined I’d leave a restaurant saying I had the worst one of my life, but sadly, that was the case. The fennel dish was equally unpalatable; we couldn't even finish it. For a place that curates the entire experience around a fixed menu, we expected much more attention to taste and execution.

Service also left a lot to be desired. It took quite a while for anyone to come to our table, and when we asked about food allergies, the response from the waitress was unexpectedly defensive and borderline rude. We were told they would have to “check if exceptions could be made for more than one person,” which felt dismissive and unaccommodating, especially in a restaurant setting that should be welcoming to all diners.

To top it off, we had added the sommelier pairing for $145, hoping to elevate the experience. Unfortunately, the sommelier was clearly extremely nervous and unable to explain any of the pairings confidently. While we understand that everyone starts somewhere, it would have been appropriate for the restaurant to either provide support or at least inform us that he was still in training.

It’s truly rare for us to leave a restaurant still hungry and disappointed, but that was the case here. While we appreciate the effort that goes into plant-based fine dining, this was not it. Hopefully, the team takes this as constructive feedback and works toward offering an experience that truly reflects the...