Restaurant Review: Yellow, Potts Point – Sydney

Restaurant Review: Yellow, Potts Point – Sydney
When I did Bentley’s Bar and Restaurant review, I promised to go and try their sister restaurant, Yellow and tell you all about it. I am keeping my promise.

The Place
Even though it was our first time, Yellow has been around since 2013. However, in early 2016 it became exclusively vegetarian. The décor is quite contemporary with deliberately unfinished areas on the walls. Yellow is in Potts Point. Is there anything yellow in this place, you may ask? Yes. The walls outside.

The Wine
The wine list at Yellow is quite eclectic with a range of natural, bio and organic vintages from around the world. And, they complement the menu nicely.

The Food
The menu at Yellow is exclusively vegetarian. Peter, the assistant manager was kind enough to let me keep my copy of their menu so that I could match my experience with the dishes properly. It always helps when I write about it. Here, I typed in their 5 Course Tasting Menu for you:

5 Course Tasting Menu

Fennel + Fresh Curds + Apple
2014 Weingut Dr Salomon ‘Kogl’ Reisling from Kremstal, Austria
Grapefruit Spritz

Heirloom Zucchini + Pepitas + Juniper
2015 Partida Creus VN Blanco Field Blend, Catalunya, Spain
Turkish Apple Tea

Spaghetti Squash + Shimeji Mushrooms + Salted Egg
2015 Ruggabellus ‘Fluus’ Grenache Blend, Barossa Valley, South Australia
Pear + Yuzu

Forbidden Rice + Butter Beans + Smoked Yoghurt
2014 Moranza Tempranillo, Rioja, Spain
Apple + Beetroot + Carrot

Blood Plum Sorbet + Toasted Buckwheat + Wattle Curd
2014 Domaine Delevaux Coteaux Du Layon ‘Passerille’ Chenin Blanc, Loire Valley, France
Nectarine + Kombucha

Before the menu above was served, our dinner started with complimentary bread and butter, followed by Mexican Cucumber and Baby Turnip in Buttermilk and Toasted Black Sesame Seeds (see photo below).

Yellow

Fennel + Fresh Curds + Apple
This is a contrast of textures with the softness of the fresh curd, creaminess of the sauce and the crunchiness of the fennel and unexpected sweet bursts of cured and fermented apple. The dish was paired with 2014 Reisling from Austria. We are a huge fan of Austrian wines. This one is young and crisp with a touch of acidity and residual sweetness. Quite well balanced and it works well as a great aperitif. Perfect match!

Yellow

Heirloom Zucchini + Pepitas + Juniper
Zucchini, zucchini flowers: all the best of the zucchini family. Zucchini flowers are the male ones and the stem was used in this dish as well, not just the flowers. They were cooked to perfection; totally melted in my mouth. The dish was paired with 2015 Partida Creus VN Blanco Field Blend from Catalunya, Spain. And, it’s an interesting one. It is quite funky on the nose, almost like an orange wine. It is cloudy because the wine maker does not like filtering his wines very much. Fully biodynamic winery and this one in particular, almost sulphur free. Glen, the manager, told us that the little amount of sulphur which is added is in there for the sake of lasting the journey. This was my favourite wine of the night; it is vibrant, fresh with complex flavours. I will be talking about this wine for many days to come. However, our waiter, Ryan, was kind enough to give us the details of the wine company’s importer so we may be able to get some.

Yellow

Spaghetti Squash + Shimeji Mushrooms + Salted Egg
With this dish, you are moving on to more savoury notes and the portions are getting bigger, too. It is also the time that you feel you need to slow down. I absolutely loved the salted eggs and the sauce in this dish. It was paired with a blend of Mataro, Syrah and Grenache from Barossa Valley, South Australia. The first Australian wine of the night and the first red wine of the night, too. With its 13% alcohol, it is almost like Pinot Noir. And it complemented the savouriness of the dish very well.

Yellow

Forbidden Rice + Butter Beans + Smoked Yoghurt
This was quite filling and rich. The dish has black rice crisps on top (which you cannot see in the photo because I ate them) and cabbage powder around.

Yellow

Because the dish is quite rich, it was served with a palate cleanser: Heirloom Tomatoes + Grains of Paradise + Fresh Basil (photo below).

Yellow

The dish was paired with a 2014 Tempranillo from Rioja, Spain.

Yellow

Blood Plum Sorbet + Toasted Buckwheat + Wattle Curd
As you can see in the photo, this is the dessert of the night. It was quite refreshing after two savoury dishes. I personally loved the contrast of textures. It was paired with a 2014 Domaine Delevaux Coteaux Du Layon ‘Passerille’ Chenin Blanc, Loire Valley, France.

Yellow can be found at this address:
57 Macleay Street
Potts Point NSW 2011
Website
Phone: 02 9332 2344

Prinz Myshkin, Munich

A postcard from Munich. Rathaus (town hall) minus the rats.

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This place was recommended by two girls (really nice girls) we met on the train from Paris to Munich. We thought it was worth checking out. We did drop in for a late lunch after taking a few photos around Altstadt and doing some shopping but we didn’t get lunch because we were late. Their pedantic waiter said they stopped serving lunch although they had plenty of food in their buffet. It was weird not being able to get lunch while they had so much food on display (photo below).

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In the end, we decided to have a slice of cake to keep us going and book a table for dinner while we were there. Well, the cakes were nice but the attitude wasn’t.

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We thought we might have better luck when we came back for dinner, hoping that Mr Pedantic wouldn’t be there but he was. He gave us the menu in English with a slimy smirk on his face as if to say “I remember you” but luckily we had someone else to serve us for the night. And she was nicer. After we deliberately broke the ice, though.

Here’s what we had, considering:

I had Nansei (stir-fried vegetables with oyster mushrooms, bamboo shoots, carrots, scallions, broccoli and smoked tofu in teriyaki sauce)

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John had Koh Samui (wok-roasted peppers, mushrooms, scallions, bean sprouts, snow peas, pineapple and banana in a Thai coconut-curry-lemongrass sauce)

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These two mains we ordered are served with either white or brown Basmati rice but we weren’t told that. So, we ended up with white rice (below).

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I didn’t have a dessert but John had Crème Brulee (below).

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We had high hopes for this place as it is one of the best vegetarian restaurants of Munich. The food was OK; nothing special but the service was unfriendly and a little hostile. If you still want to go, here’s the details:
Prinz Myshkin
Hackenstraße 2, 80331
München, Germany

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