The golden-yellow terrace that sits midway down Macleay Street in Potts Point was once a gallery, exhibiting work from some of the city’s most fabled and famous artists. Later, it became an artist residence – described as the very culmination of Sydney’s underground scene in the early 1970s – and counted Brett Whiteley, Ellis D. Fogg, and George Gittoes as members.

These days, head chef Sander Nooij and his friend (and now business partner) Mark Hanover are in the house, making their mark on the historically colourful site with Yellow: a fine diner focused on what they call “botanical cuisine”. It is served in a softly lit dining room by Melbourne’s Pascale Gomes-McNabb, featuring fitting accents of canary, mustard, and saffron.

Across six refined courses, locally grown veg, herbs, and flowers are transformed into plant-based dishes bordering on high art. These can be matched with wines from some of the country’s most exciting producers. Yellow is also one of a handful of Australian fine diners placing equal emphasis on its non-alcoholic drinks program.