Yellow Bistro

I went to Yellow again. There are some pastries that I would like to try (including the elusive date tart, though no luck this time as well. the weather is too hot, the chef said), and I had promised Elise and Stella that we would go this week.

Cappuccino- Single Origin, $3.45. Coffee is not as good as Toby's Estate. I could still taste a slight bitter in the coffee and the aroma is not as strong.

Croque Madame, $18.98. When I saw it on another table the last time I came with Ja, I knew I had to return to try it. It is pricey, as with all things here, but they are generous with their portion and it is quality food as well. Croque madame is basically 2 slices of pan-fried toasts stuffed with melted Gruyere cheese, generous ham servings and a runny yellow egg. There is a thick sweet chilli paste at the side, which I slathered onto the toast. It goes well together, savoury and sweet. Best part of it was the melting cheese and the golden crisp toast. It was so good... I remember the three of us just eating and not talking. We shared one plate; must leave some space for the pastries.

Strawberry Marscapone, $11.50. I like it! Coconut dacquoise (three layers), filled with light marscapone cheese and halved strawberries. Refreshing and fragrant. Coconut flavour is very intense, lots of dessicated coconut for texture. People who are not keen on coconut shouldn't like this, but people like me, who loves coconut, will rejoice! I particularly like how the chef has slightly caramelized the top, giving a bit of colour to contrast the pale marscapone and dacquoise layers.

Chocolate Ganache with Raspberries, $12.65. At first look, I assumed it was an Opera. It looked like one, you know, the classic chocolate glaze with gold leaf decor. It was Stella who brought this cake to our attention. Thick and luscious chocolate ganache? (from the colour i would think it is a mousse), fresh raspberries (middle layer) and very very moist and chocolatey sponge layers (i suspect it is flourless chocolate sponge). The top is covered by chocolate glaze and a sprinkle of gold-dusted bits of nuts. (who would have thought to dust your nuts with gold?)

One wonders how did they set the price to include all these weird cents and decimals..

I was so so full by the end of it. Almost too full to have lunch... but I did anyway, haha.

Yellow Bistro and Food Store

57 Macleay Street, Potts Point 2011 NSW

Phone: 9357 3400

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Yellow

Sydney 10 best patisserie: 2. Yellow. It operates as a café as well as a patisserie. You come for the desserts and stay for the date tart. - Time Out Sydney

I really really want to try the date tart. The legendary date tart that costs $15 a slice, which I am willing to pay because it is the original The Quay's signature dessert. And I heard it is very very good. Therefore, Ja and I, hopeful bright-eyed young girls, stood at the cake counter for a long time. We saw many pastries, beautiful pastries, but we didn't see the date tart. Perhaps it is in the menu? Such sacred item is not for public viewing? No such luck. After a polite inquiry, we were told that the chef makes the date tart only when she has the time... not even a specific date so that we know when to come back for the tart. =(

Single Origin Cappuccino.

Flourless chocolate cake, $10. It might look plain and way too expensive for the tiny serve, but don't be deceived by its looks. Flourless: from the word, you would expect a dense, rich texture. Guess what, Yellow's version has all the texture of a mousse, except that it is warm, slightly above room temperature. How cool is that. And for all that airy fairy stuff, Ja and I can't even finish half the cake. It is so rich.

Rhubarb tart. I think this it around $10 as well? Dine-in and take-away prices are different. The rhubarb tart is great as well. I love the generous amount of brown sugar on the top of the tart, it sparkles! The sweetness is effectively balanced by the sour rhubarb and maybe strawberry filling. There is dollop of thickened cream at the side (same for the flourless chocolate cake too). I like the cream. I think Ja likes it too. And we both agreed that it goes well with the flourless chocolate cake.

Coconut macaron. Different from your usual macaron, this coconut macaron is more like a meringue with a chewy center, no buttercream filling. I like it! (sorry ja, i didn't know you didn't like coconut in baked products!)

Very happy today because I bought the Bourke Street Bakery Cookbook for $50 at the sunday market. (usual price $69.95) =)

57-50 Macleay St

Potts Point, 2011

Phone 02 9357 3400

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