It’s arguable how long a restaurant can continue to call itself a ‘pop-up’ before it has to give into its own success and admit that it’s likely to be there for a while.
But Yellow House Pop Up co-owner and front-of-house manager, Ben Sutton says the lingering label acts as a reminder of the importance of making every experience an impressive one. “When we first set up we knew we’d have some work to do to win over the locals, and we wanted to be able to evolve our offering as we went along.”
The team have made definite headway on that front, creating a brooding space with hardwood floors, long leather banquettes, bare tables and bentwood chairs that create a distinct brasserie feel, while the food also embraces a European sensibility.
Co-owner and head chef Jamie Morgan uses a subtle touch of smoke and spice to add an element of warmth to some dishes, while others remain a pure expression of their ingredients. The considered wine list features smaller Australian producers peppered with the occasional old-world drop (with most available by the glass, carafe or bottle).
But Sutton is quick to emphasise that they’ve also aimed to ensure the Yellow House’s celebrated history as the home of an underground artists’ collective throughout the 70s, housing exhibitions and performances by everyone from Brett Whiteley to writer and director Phillip Noyce, is not forgotten.
“We love that creative history of the space, and we try to reflect that in everything we do, from the food we put on the plate to the live music we regularly bring into the bar,” he says.
Sutton acknowledges that the pop-up label is living on borrowed time, but admits to feeling conflicted. “It blows my mind when I think about the time that’s gone by since setting up here, but in so many ways we feel like we’re just getting started,” he says.
It’s certainly hard to see them going anywhere, anytime soon.
Yellow House Pop Up
57–59 Macleay Street, Potts Point
Mon, Wed to Fri 7am–11pm