Spice Temple rings in Year of the Rat with fortuitous feast

Happy Chinese New Year

Spice Temple is ringing in Chinese New Year with a fortuitous feast comprised of nine courses, each judiciously selected to signify good luck for the lunar year ahead.


Executive Chef of Spice Temple in Sydney and Melbourne Andy Evans, and Melbourne Head Chef Neisha Woo, have created a beautiful Chinese New Year banquet menu to celebrate the Year of the Rat, which is available from Monday, 20 January to Sunday, 9 February for lunch and dinner sittings.


Chef Andy says the exquisite menu is designed to promote prosperity, happiness, peace, love and other aspects of good fortune for the coming year.


“These are our most special dishes, which we save for a very special time of year,” he says. “The menu features ingredients and dishes that bring good luck and fortune, including our ‘Yu Sheng’ salad, which guests are invited to toss with their chopsticks. The higher they toss the salad, the more good fortune will be bestowed upon them.”


The menu costs $99 per person, with matching drinks an additional $55 per person. (The wines below may change.)



Pickled roma cherry tomatoes with dark soy Sichuan pickled cucumbers and shiitake



Raw tuna ‘Yu Sheng’ with spicy orange oil and iceberg



Hunan-style soy beef and beetroot salad

2017 Keller ‘Trocken’ Grüner Silvaner, Rheinhessen, Germany



‘The most delicious dish under heaven’ – Pippies with pork and Shaoxing wine



Stir-fried spanner crab with leeks and mung bean noodles

2016 Barringwood Schönburger, Lower Barrington, Tasmania



Stir-fried wagyu brisket with lucky money dumplings and baby eggplant



Roast pork belly with hot, sweet and sour sauce



Stir-fried baby vegetables with ginger

2017 Zweigelt Blend, Arndorfer 'Vorgeschmack' Niederösterreich, Austria



Caramel ice cream with praline

2008 Semillon blend, Les Carmes de Rieussec, Sauternes, France



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