JANUARY 2017. Adam Wolfers, Yellow, Potts Point, Sydney

ADAM'S TOP 5 EXPORT FRESH PICKS

1. Bronze Fennel.

2. Ice Plant.

3. Society Garlic.

4. Olive Herb.

5. Parsnip Root.

Chef and Co-owner Brent Savage of Yellow has nurtured some very talented young chefs and encouraged them to blossom at his restaurants. To kick off the new year we have Adam Wolfers from Yellow as our January Petite Bouche Chef of the Month.

Yellow re-launched a 100% vegetarian dinner menu early in 2016. Brent is renowned for his vegetarian options, frequently flaunting inventive vegetarian dishes at Yellow since they opened, as well as at sister restaurants Monopole and Bentley Restaurant & Bar.

ADAM WOLFERS IN ACTION AT YELLOW

ADAM WOLFERS IN ACTION AT YELLOW

Adam Wolfers heads up the team at Yellow with a humble and passionate approach. He has really taken on the the difficult task of serving world class food with a vegetarian menu. If you are looking for a fine dining experience with a vegetarian menu then Yellow is certainly the place to go. A well respected venue with rave reviews from the customer and chef community of Sydney

FENNEL, FRESH CURD, BROAD BEANS, BRONZE FENNEL, SEAWEED FENNEL

FENNEL, FRESH CURD, BROAD BEANS, BRONZE FENNEL, SEAWEED FENNEL

KOHIRABI, MUSHROOM, VEGETABLE BROTH, ICE PLANT, SOCIETY GARLIC

KOHIRABI, MUSHROOM, VEGETABLE BROTH, ICE PLANT, SOCIETY GARLIC

Yellow's food takes a very methodical approach when putting a dish together by captivating the true flavour of vegetables and fruit through various cooking techniques. Adam is constantly checking flavours and produce to bring the best out of his dishes alongside his tight brigade of chefs. 

READY FOR SERVICE

READY FOR SERVICE

FERMENTED NECTARINES, LIQUORICE ICE CREAM, ELDERFLOWER 

FERMENTED NECTARINES, LIQUORICE ICE CREAM, ELDERFLOWER 

CHARGRILLED ASPARAGUS, SESAME, BLACK GARLIC, OLIVE HERB

CHARGRILLED ASPARAGUS, SESAME, BLACK GARLIC, OLIVE HERB

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