Hello Yellow

Yellow_Goats Milk Yoghurt Ice Cream Sandwich with Pistachio Orange_620x349The Bentley boys have just opened the doors to their new bistro masterpiece. And when everything you touch turns to gold, it’s fitting that historic Yellow House is now the hottest dining address in town.

The two hatted duo; Brent Savage (head chef), Nick Hildebrandt (sommelier) bring their special brand of magic to a venue which has been home to artists through generations. Not surprisingly, they provide more than a few ‘abracadabra’ moments.

It’s a Berlin meets Paris affair thanks to award-winning Melbourne designer Pascale Gomes-McNabb. Open brick work, black circle on white walls and exposed lighting proves a seamless introduction to the same kind of edginess your palate will soon savour.

Brent’s boundary-pushing techniques from sous-vide to dehydration are all here but without the showy-offy-ness of his former ventures; this is exquisite, humble food, delivering seasonal produce with pureness and ease.

Kick off with cloud-like crisps of beef tendon, Heirloom carrots paired with a malty crumb, slow-cooked ocean trout with a fascinator of young onion and fennel fronds. Mains of Mulloway are Picasso pretty mouthfuls of silky sweet pea puree whilst organic chicken plays hide n seek under sails of celtuce. Finish with a chocolate parfait, kissed with slithers of rhubarb.

Everything is made in-house from churned butter to stone baked bread including Yellow’s range of organic styled plate ware. Nick’s genius shines with unobvious choices for a compact, creative wine list.  Don’t miss the extraordinary Sathenay cremant or a glass of Marion Valpolicella which will stop any conversation in its tracks (it’s that good).

It’s bistro gold for this already award-winning team. More to come when Bentley’s new venue in the city opens later this year.

57-59 Macleay Street, Potts Point, Sydney
Opening hours: Dinner seven nights; open all day on weekends

About the author

Karen’s corporate job back in the UK had included entertaining clients in some of the best restaurants. This ultimately sparked a curiosity 'Just how do they do that?' (she confesses she was brought up on meat and vegetables, so this was all very exciting). Currently a Mr & Mrs Smith 'Tastemaker', she’s flashpacked around the world, learning about wine, experiencing different cultures and cuisines and had a two- year love affair with it all. Originally from England, she finally settled in Australia and continues to be besotted by food, wine and travel preferring to focus on the luxury end of town (thread count does matter).


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