Updated October 26, 2026,first published November 11, 2024
16/20Critics' PickYellow
Vegetarian or vegan$$$
Expressive plant-based cooking flavoured by fermentation and fire.
Curls of chargrilled cabbage are concertinaed onto a skewer, lacquered with a savoury glaze of chickpea miso. Alongside is a simple stack of cinnamon-fragrant carrots, a satin-smooth potato mash and a sauce that sits somewhere between ketchup, mustard and A1 steak sauce. It’s a little bit Japanese, a little bit Tuesday-night Aussie barbecue, and it’s very good.
This clever piece of plant-based sorcery is emblematic of chef Sander Nooij’s vegan cooking, and it would convert even the most intractable meat eater. Elsewhere on the three- or six-course tasting menu you might find a medley of Boon Luck Farm cucumbers spiced like a Thai soup, or savoury eggplant layered onto olive-punctuated farro, donburi-style.
Paired with matching wines or non-alcoholic shrubs and kombuchas – fermented in-house – it’s all intriguing, energetic and glistening with technique. Who said vegetables can’t muscle onto centrestage?
Good to know: Check out aperitivo hour on Fridays and Saturdays for cut-price drinks and snacks.
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Last visited: April 2026
More:
- Potts Point
- Yellow
- Sydney
- Vegetarian or vegan
- Outdoor dining
- Accepts bookings
- Prix fixe
- Vegan-friendly
- Good for solo diners
- Good for groups
- Gluten-free options
- Vegetarian-friendly
- Restaurant
- Reviews
- Good Food Guide
- Critics’ Pick
From our partners
Source: The Sydney Morning Herald
At a glance
- Topic
- World
- Country
- 🇦🇺 AU
- Publisher language
- EN
- Added to Allnira