The vege-isation of Sydney shows no signs of slowing down, with a high end restaurant joining the ranks of established ventures (we’re looking at you Gigi’s Pizzeria and Soul Burger) in turning vegetarian.

Yellow, the Potts Point restaurant owned by Bentley duo Brent Savage and Nick Hildebrandt, will ditch animal proteins and embraced a plant-focused menu from Wednesday.

An all-vegetable restaurant has long been a dream for  Savage, who is working with local farmers to source produce such as Mexican cucumbers, brassica leaves, mustard flowers and padron peppers.

“I’ve always loved cooking with vegetables and having a solely vegetable driven menu gives me the opportunity to focus on interesting and heirloom varietals, grown by local suppliers. By treating vegetables with the same consideration as protein we hope to show that vegetarian dishes are just as delicious as any other menu item,” he said.

Carnivores can still get their meat fix on weekends, with the brunch menu (which includes poached eggs with a ham hock consomme, and fried eggs with pickled mussels) remaining untouched.

All of the dishes are priced at $30 or under, with  $70 set menu option, built around heirloom vegetables, parsnip “pappardelle”, nuts and grains such as black rice. Vegetables are incorporated into desserts, too, with fennel pollen ice cream and carrot sorbet.