Recent social media posts
16/10/2026
Treat someone special to a botanical journey at Ivan Chan with a gift voucher to celebrate any occasion.
We have gift cards for all our offerings available through the linker.ee in out 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 !
14/10/2026
Got a birthday coming up and you’re coming to dine ?
You can now order a Raspberry & Vanilla Entremet Cake from the Yellow kitchen for the special occasion.
Perfect for large groups in the private dining room.
It’s a soft sponge with vanilla mousse, biscuit, raspberry compote and cream.
Order one for yourself, or surprise someone else and you don’t even have to worry about it once you pre order it.
Just add it in OpenTable when you make your booking.
13/10/2026
Meet Maurits, Chef at Yellow.
Maurits joined the team in 2025 just as the restaurant was changing hands. With a background in fine dining, wonderful positive energy and creative spirit he has been a huge influence and driving force in the kitchen in the past year.
“I joined Yellow after years in more traditional kitchens, looking for a more vegetable-focused and sustainable approach to cooking.
Working closely with local farmers means our menu is always changing with the seasons. Sometimes that means quickly adapting to what is available which brings a challenge that keeps the work fresh and exciting. Keeping this produce at the center of our dishes has really influenced how I view my role as a chef.
What makes Yellow such an inspiring place to work is the collaborative spirit. There is always space to try something new, and everyone gets involved in the creative process.” - Maurits van der Beek.
Thank you for all that you do at Yellow restaurant 💛
12/10/2026
Make Sweet w**e cool again! El Maestro Sierra Pedro Ximenez from Jerez Spain. Christmas cake, warm spice and all things nice. Pull up a chair and enjoy!
11/10/2026
Artichokes ~ potato foam ~ mouse ~ sauce ~ sunflower seeds
07/10/2026
Instantly recognisable amongst those who love all things Sicilian, Skin-Contact or both. Rami from COS, a lovely textured white from Vittoria. Afternoon Spring drinking on our terrace or share over dinner, the choice is yours.
06/10/2026
A little behind the scenes from our truffle dinner, held to close out truffle season.
It’s one of the ingredient dinners we host through the year, and we’re hoping to do a lot more of them in 2027, along with more w**e dinners and collabs, so watch this space.
These events are where we get to play with new dishes and ideas, and some of them go on to earn a spot on the regular menu.
Next up is a very special one: the Vignerons Schmölzer & Brown W**e Dinner on 16 October. Tessa Brown & Jeremy Schmölzer
If you’d like to join us, grab your spot via the Linktree in our bio.
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04/10/2026
If you are interested in joining the Yellow team please contact us [email protected] !
We are looking for a Head Bartender who is comfortable developing and executing a high quality cocktail and non alcoholic program. This role suits someone with a passion for crafting great drinks, who can work independantly and wants to continue to grow and evolve in the role. You’ll collaborate closely with the kitchen to maintain our fermentation program and design drinks that complement our set menu.
04/10/2026
Dear friends of Yellow,
Some of our favourite w**es come from the top of a hill in Beechworth.
Tessa Brown and Jeremy Schmölzer, Vignerons Schmölzer & Brown, planted their Thorley vineyard in the highest part of the Beechworth GI back in 2014. Tessa is the w**emaker and viticulturist; Jeremy is an architect by trade, and you can taste that eye for detail in everything they bottle. High altitude, cool climate, hand-picked fruit and a very light touch in the w**ery: the result is some of the most precise, compelling Riesling, Chardonnay, Pinot Noir, Syrah and Nebbiolo being made in Australia right now.
On Wednesday 14 October, Tessa and Jeremy are joining us at Yellow for one night only.
We’ve written a menu of five courses plus snacks around their w**es, drawing on the same things that guide our kitchen every day, seasonal Australian produce, botanicals and a lot of care. Each course is paired with a w**e from VS&B, and Tessa and Jeremy will be on the floor to talk you through what’s in the glass and how it got there.
So please join us on Wednesday 14 October from 18:30 to enjoy an evening of food and w**e.
Seats are limited and nights like this tend to go quickly.
We can’t wait to share it with you. Click the link tree in Bio to get your tickets now !
The Yellow team Tessa Brown & Jeremy Schmölzer **edinner
30/09/2026
Pumpkin ~ brines, sliced, pickled, puree ~ roasted flax seed oil ~ roasted flax seeds ~ pickled kombu
29/09/2026
Trimbach, an absolutely legendary estate in Alsace, France. They are responsible for the iconic cuvées Clos St Hune and Féderic Émile. Do not discount their estate Riesling, with 6 years of again it is elegant and full of concentration. Maison F.E. Trimbach - Domaine viticole / W**ery
28/09/2026
Fried potato terrine ~ mustard cream ~ mushroom ketchup ~ pickled carrots.
18/09/2026
Pumpkin agnolotti ~ porcini broth ~ truffle
08/09/2026
Truffle soaked sponge ~ apple compote ~ parsnip mousse ~ truffle ice cream ~ fresh truffle. From our truffle dinner on the 26th !
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.
