The Bentley Restaurant Group’s Brent Savage and Nick Hildebrandt have announced the sale of their much-loved restaurant, Yellow, to long-time head chef Sander Nooij and his business partner Mark Hanover.
The new iteration of Yellow - maintaining a plant-based ethos - was unveiled this week.
Yellow, launched by the team behind Bentley Restaurant + Bar, Monopole, King Clarence and Eleven Barrack, was the first vegan restaurant awarded two chefs hats in the Sydney Morning Herald Good Food Guide.
Recognising a demand for vegan dining in Sydney, Savage and Hildebrandt transitioned Yellow from a French-accented bistro to having a stronger focus on plant-based dining after opening in 2013.
Recognising a demand for vegan dining in Sydney, Savage and Hildebrandt transitioned Yellow from a French-accented bistro to having a stronger focus on plant-based dining after opening in 2013.
The restaurant has become known for its six-course set menu that highlights unique heirloom vegetables and local suppliers.
When you get an opportunity to pass on a restaurant like Yellow to a much-loved staff member, you don't pass it up," Savage said.
"Sander has been an integral part of Yellow’s success, and we couldn’t be more proud to see him take the lead and bring his vision to life. We’ve had a big couple of months launching Eleven Barrack, and we’re looking forward to focusing on Sydney’s CBD, where our venues all currently are.”
Nooij and Hanover seek to transition away from traditional labels such as “vegan” and “plant-based” to embrace a new culinary identity; botanical gastronomy.
Nooij said: “Botanical gastronomy is a culinary approach that celebrates the vibrant world of plants, herbs, and flowers. Free from animal products yet rich in flavour, we emphasise seasonality, sustainability and the extraordinary.
Nooij and Hanover seek to transition away from traditional labels such as “vegan” and “plant-based” to embrace a new culinary identity; botanical gastronomy.
Nooij said: “Botanical gastronomy is a culinary approach that celebrates the vibrant world of plants, herbs, and flowers. Free from animal products yet rich in flavour, we emphasise seasonality, sustainability and the extraordinary.
"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.
"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.”
For reservations and updates visit www.yellowsydney.com.au
For reservations and updates visit www.yellowsydney.com.au
Image: Andrea Veltom
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