Under Neil Perry’s guidance, Head Chef Andy Evans leads the team at Sydney’s Spice Temple. The menu embraces many regions of China, demonstrating the depth and complexity of the country’s cuisines. Focusing on quality and authenticity makes Spice Temple one of the city’s favourite restaurants.
Enter via a small street-level door descending to a catacomb-like space. The softly lit dining room creates a cosy, intimate atmosphere. The humble and simplistic wooden and red setting and decor creates a Zen-like environment.
Begin with an enticing prawn wonton starter served with a tangy black vinegar and chilli dressing. The tea-smoked duck breast with pickled cabbage and Chinese mustard is another exquisite way to start your meal. The salad of Guangxi-style crisp roast pork belly with coriander, peanuts, red onion and sesame seeds is a highlight. The flavours and textures are underpinned with chinkiang (plum) vinegar dressing. For the more ‘spicy’ enthusiast, the braised cumin lamb and fermented chillies with steamed bread pockets is the perfect dish.
PSST! Spice Temple offers beautifully appointed private dining rooms and tailored banquet menus for functions.