It was such a good opportunity to go and do what we would normally do if it weren’t for the COVID situation. We just didn’t know that it was going to be the most spectacular guest chef night at Yellow.
Let’s face it… we’ve done this before. We even did it around the world at some Michelin Star restaurants but this was something different altogether.
‘Yellow Presents’ Dinner with Guest Chef: Adam Wolfers (above).
This was by far the most impressive 6-course vegan menu I have ever had at Yellow. I have a thing for Jewish food but this was way beyond my expectations. All the vegetables were utilised to their fullest potential to create incredibly interesting textures and flavours.
For me, coal-grilled hispi cabbage (below) one was the absolute winner of the night.
Here’s the menu for the night:
Warqa Tart + Biber Salçasi + Sunflower Hummus
Batata Harra + Ras el Hanout + Herb Chop
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Laffa Bread + ‘No-Waste Za’atar’
Smoked Red Pepper + Black Barley Burghul + Muhammara
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Local Cucumbers + Chatni Gashneez + Fermented Walnut
Coal-Grilled Cabbage + Tabil Tahini + Lime + Macadamia
Celeriac Filo + Toum + Broad Bean + Orange Zhoug
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Cardamom Booza + Kataifi + Pistachio
