Pioneering Potts Point Fine-Diner Yellow Has Entered Its Next Chapter Under the New Ownership of Its Head Chef
After more than a decade of plant-powered pioneering, Bentley Restaurant Group has sold its Macleay Street spot.
In 2016, Potts Point restaurant Yellow underwent a radical transformation when it transitioned from a French-inspired bistro to a plant-fuelled fine diner. It's fair to say the gamble — coming three years after the restaurant first opened — paid off for Bentley Restaurant Group co-founders and owners Brent Savage and Nick Hildebrandt, with the Macleay Street spot quickly establishing itself at the forefront of innovative meat-free dining in Sydney and becoming the first vegan restaurant to be awarded two chef hats in the Good Food Guide along the way. And now, after nearly a decade of plant-powered pioneering, Yellow is once again embarking on a new chapter, with Savage and Hildebrandt having sold the business to longtime head chef Sander Nooij and his business partner Mark Hanover (pictured below).
Don't expect any more radical changes though: the ethos of Yellow will remain, more or less, the same. Changes under the new owners will be more gradual, reflecting a new approach to plant-based dining that Nooji and Hanover define as 'botanical gastronomy' — the menu will change with the seasons, with dishes and ingredients evolving as new produce becomes available. There'll be an emphasis, per Nooji, on "seasonality, sustainability and the extraordinary".
"Botanical gastronomy is a culinary approach that celebrates the vibrant world of plants, herbs, and flowers," Nooji continued. "Free from the controversy and politics that can be part of the vegan narrative, botanical gastronomy merges elements of contemporary cuisine with a strong emphasis on botanical ingredients, showcasing their flavours, textures, and nutritional advantages."
The more obvious changes to the restaurant will be cosmetic, with a refreshed bar area, as well as new artwork and decor. Hanover emphasised the desire for Yellow to be "more than a restaurant". "We want it to be a place where people gather for extraordinary food, great wine, and the joy of discovery," he said.
Savage expressed pride in passing the baton to Nooij, who he notes has been "an integral part of Yellow's success". "When you have the chance to hand over a restaurant like Yellow to a much-loved staff member, you don't pass it up," Savage said. "We couldn't be more proud to see [Nooji] take the lead and bring his vision to life." Savage and Hildebrandt will now focus on Bentley Restaurant Group's CBD venues, including Bentley Restaurant + Bar, Monopole, King Clarence and recently opened Eleven Barrack.
With ambitions to rank among the country's finest dining establishments (not just among its plant-based brethren), Yellow is poised to continue pushing the boundaries of modern cuisine. Perhaps Nooji sums it up best: "Our goal is to create a dining experience that is not just for vegans, but for anyone who values creativity, refinement, and the beauty of nature on their plates."
Yellow is located at 57 Macleay Street, Potts Point. For more details, head to the website.
Images: Andrea Veltom
