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29/05/2026
Treat someone special to a botanical journey at with a gift voucher to celebrate any occasion.
We have gift cards for all our offerings available through the linktr.ee in our bio.
We are open for dinner Wednesday through Sunday from 6pm to 9:30pm and lunch from 12pm to 2pm Saturday and Sunday.
See you soon 💛
27/05/2026
Roasted fig ~ pomegranate ~ fig jam ~ pistachio ~ sumac ~ fig leaf vanilla ice cream. This seasons fig dessert will be finished very soon as figs slow down! Thank you for all the amazing figs
26/05/2026
An organic barrel aged ale made by our friends at Wildflower brewing in collaboration with Mountain Culture. This beer has been an ongoing perennial project for the two breweries seemingly getting better with every release. If you enjoy Belgian Lambics, you will love this.
25/05/2026
Chocolate mousse tart ~ strawberry jam ~ pistachio ice cream
23/05/2026
There’s something about finding your table and just… settling in. Make yourself comfortable.
The soft glow of a filament bulb overhead. Brass candleholders catching the light. The tufted banquette lining the wall, warm and unhurried. And those bold black circles playful against the raw, imperfect walls that tell the story of this building long before it became what it is today.
We hope when you sit down here, the outside world can wait. That the textures around you make you slow down, look a little closer, and simply enjoy your time
We hope to see you soon.
Book now in the in the linker.ee in bio 💛
22/05/2026
Celeriac fermented and roasted ~ toasted h**p seeds ~ pickled green pepper corns ~ parlay stems ~ celeriac leaf mayo
21/05/2026
2020 Auguste Clape Côtes du Rhône
You can’t say Cornas without Clape. Augustus Clape is a true icon of the region and after drinking his wines its clear to see why. This Côte du Rhône is affectionately called the baby Cornas which includes fruit from 120 year old vines from St. Peray and declassified Cornas Vineyards. 2020 was a spectacular vintage and this wine is coming into its perfect drinking window. Come and speak to our Somm team to see how deep the cellar truely goes.
20/05/2026
Every great menu tells a story. This one starts in the Tweed with the ingredients Christine has championed for decades and finds its way into Yellow’s kitchen, where Sander’s botanical vision transforms the familiar into the extraordinary.
Two styles. One shared love of place, produce and people.
This is going to be a magical night filled with surprise and wonder as we lean into everything Vivid stands for creativity, innovation, and the power of ideas fusing art, music and food into one immersive dining experience.
We are almost sold out and two weeks to go so if you’re still on the sidelines get you tickets now.
Regional Dinner Series | 1st & 2nd June Book now via the linktr.ee in bio.
19/05/2026
Just like the food at Yellow, the restaurant itself is full of complexity. It’s the kind of space that reveals itself slowly, the more you look, the more you find.
From this spot you can take it all in. The brass-washed walls that catch the warm light just right. The exposed brick peeking through, a quiet nod to the building’s history. The playful mix of bold black circles against raw textured surfaces. And those statement pendant lights, a pop of red, a touch of green casting the most beautiful glow over every table.
We hope when you walk through the door you feel it too. That sense that every detail has been considered, every texture chosen with care, a space designed to be felt as much as seen.
Because just like the menu, we want every visit to leave you with something. A feeling, a memory, a reason to come back. We’d love to see you here soon.
15/05/2026
Zucchini ~ flowers ~ pickled ~ raw salted ~ parsley ~ yeast ~ olive oil ~ pepita ~ fermented cashew - miso
13/05/2026
Mitoyo eggplant ~ emmer wheat ~ chickpea miso ~ caper ~ almond ~ Murasaki peppers
12/05/2026
Join us for a botanical journey with our five course set menu. We are open for dinner Wednesday to Sunday 6pm - 9.30pm. Lunch on Saturday and Sunday 12pm - 2pm where we also offer a three course menu. We now do an Aperitivo hour special only on Friday and Saturday at 5pm - 6 pm ! We look forward to seeing
11/05/2026
Watermelon ~ raspberry ~ shiso pickle ~ melon granita ~ finger limes
08/05/2026
Coming to celebrate with friends and family. We are stocked up on a lovely selection of magnums to share. Each of these beauties can fill 10-12 glasses of wine. Don’t be shy and go big! (Pictured: Allouchery-Dugerne Selection 1er Cru Champagne, North Wines ‘Contrefort’ Pinot Noir and Wellington & Wolfe Riesling)
07/05/2026
Oyster mushroom skewer ~ chilli crunch ~ sunflower puree. Another little snack as part of the first course .au
05/05/2026
Join us in our private dining room for your next event or big celebration. Check out the private dining page in the linktr.ee in bio
04/05/2026
Our Friend Alex from makes this fortified to pay homage to Macavin du Jura, a sweet wine liqueur from France. Both of these releases Eau d’Amis No.8 and No.9 use a medley of white or red grape skins and juice aged in barrel with neutral brandy. It is a nice sweet treat to finish the night on.
03/05/2026
Some moments deserve a table worth remembering.
This Mother’s Day, we’re celebrating with a five-course seasonal menu built around the finest local produce our farmers grow for us, vegetables at their absolute peak, served the way they deserve to be.
Lunch & dinner across the weekend. $140 per person. Wine pairings available.
Reservations are open and they’re moving fast. Linktr.ee in bio to book
02/05/2026
Palm heats ~ fennel
01/05/2026
Your new Friday ritual. Aperitivo hour at Yellow, Potts Point $12 Negronis, $10 wines and a snack menu made for the occasion. Every Friday & Saturday, 5–6pm only
30/04/2026
Two nights. Two chefs. One vivid vision.
We’re thrilled to welcome the iconic into the Yellow kitchen for Regional Dinner Series, a citywide celebration of NSW’s regional produce, stories and talent.
Together, we’re honoring the Tweed and Bundjalung Country through a fully collaborative menu, two distinct culinary minds, one extraordinary menu.
Monday 1st & Tuesday 2nd June at Yellow.
Seats are limited, book now via the linktr.ee in bio.
29/04/2026
Artichoke and Plum pre dessert ~ fermented plum ~ plum jam ~ artichoke foam ~ artichoke syrup ~ spiced granita
28/04/2026
As we come into the colder months, we’ve been keeping something special in the cellar for you.
2000 Hospices de Beaune, Savigny-Les-Beaunes a red Burgundy from the cellar with age and elegance, available in magnum. Perfect for your next night out with friends.
27/04/2026
Purple straw wheat tarts ~ sweetcorn puree ~ grilled corn ~ penta flowers
26/04/2026
Rough edges. Smooth finishes. All intentional. The texture of a meal begins long before the first bite. Stone, ceramic, linen, brass, wood. The quiet details that shape a dining room. Everything you touch at Yellow is chosen with care.
Address
57 Macleay Street
Sydney, NSW
2011
Located on Macleay Street in Sydney, this vegetarian/vegan restaurant and vegetarian & vegan restaurant can be easily accessed via public transport or driving.
For those using public transport, the nearest train station is King’s Cross Station. From there, you can take a local bus towards Elizabeth Bay or walk for 15-20 minutes to reach the restaurant. Alternatively, you can take a taxi or ride-share service directly to the restaurant.
If driving, there is street parking available on Macleay Street and surrounding streets. However, it can be limited and may require some searching for an available spot. Additionally, there are paid parking lots nearby that offer hourly parking rates.
Opening Hours
| Monday |
6pm - 10pm |
| Tuesday |
6pm - 10pm |
| Wednesday |
6pm - 10pm |
| Thursday |
6pm - 10pm |
| Friday |
6pm - 10pm |
| Saturday |
8am - 3pm |
|
6pm - 10pm |
| Sunday |
8am - 3pm |
|
6pm - 10pm |
Alerts
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What people say
Vegetarian and vegan restaurants have been gaining popularity in recent years, and Yellow in Macleay Street, Sydney is a prime example of why. This restaurant has taken the bold step of going 100% vegetarian for their dinner menu, recognizing the growing demand for plant-based options. The result is a menu that showcases the creativity and versatility of vegetables, with inventive dishes that are just as delicious as any meat-based option.
Yellow's chef, Brent Savage, is renowned for his vegetarian options and has always loved cooking with vegetables. By focusing solely on vegetable-driven dishes, he has been able to showcase interesting and heirloom varietals grown by local suppliers. The result is a menu that is not only delicious but also sustainable and environmentally friendly.
The bistro-style atmosphere at Yellow adds to the overall experience, with warm lighting and cozy seating creating an intimate setting perfect for a romantic dinner or catch-up with friends. And while the dinner menu may be 100% vegetarian, the weekend breakfast and brunch menus still offer meat options for those who prefer it.
Overall, Yellow is a must-visit destination for anyone looking to explore the world of vegetarian cuisine. With its innovative dishes, sustainable approach to food sourcing, and cozy atmosphere, it's no wonder this restaurant has become a favorite among locals and visitors alike.
