Aromatic, bold, and deeply fragrant, Spice Temple’s menu celebrates China’s most dynamic regions. From the numbing heat of Sichuan to the citrus-hued warmth of Guangxi, every dish is crafted with balance, tradition, and modern sensibility. This dedication to authenticity extends to the beverage offering, with Baijiu — a centuries-old Chinese spirit — taking pride of place. Zodiac cocktails and an expertly curated wine list further enhance the experience, offering a true taste of regional China.
Spice Temple Sydney
Indulge in a dining experience that brings China’s rich culinary traditions to life. With a focus on depth of flavour, expert craftmanship, and premium local produce, our menu offers an exquisite selection of dishes designed for a banquet-style feast, where each plate tells a story of time-honoured techniques and bold regional influences.
*All menu items are subject to change without prior notice.
Meet Our Team
Andy Evans
Executive Chef
Andy has carved out a long, successful culinary career, beginning with his first-year apprenticeship at Rockpool on George Street in Sydney at the age of 19.
Andy chalked up nine years with the Rockpool team, before moving to Neil Perry’s restaurant XO in Potts Point, then leaving the Rockpool fold for several years. During this time, he worked at China Doll in Woolloomooloo.
In 2008, after a stint travelling through South America, he re-joined Rockpool Dining Group (now Hunter St. Hospitality) to assist with research and development for the launch of Spice Temple, which opened in January 2009 with Andy as Head Chef.
Another key milestone for Andy was the opening of Spice Temple Melbourne in 2011, when he assumed the role of Executive Chef, overseeing both restaurant kitchens.
- A La Carte
- Golden Banquet
- Premium Banquet
- Desserts
- Cocktails, Drinks & Wine
A LA CARTE
Our food is designed to be shared. The hottest dishes have an asterisk.
PICKLES
To awaken the palate and to cool the fire
- Daikon with ginger and black sesame11
- Cabbage and radish11
- Cucumber with ginger, garlic and mint11
SALADS & COLD CUTS
- Raw yellowfin tuna*spicy orange oil and lettuce22/31
- Tea smoked duck salad with mustard soy dressing and pickled cabbage22/31
- Kale and sesame salad21
- Steamed eggplant with three flavours18/24
- White cut chicken*Strange flavour dressing20/25
HOT ENTREE
- Fried eggplant*spicy ginger and garlic dressing22/32
- Fried salt and pepper silken tofu*spicy coriander salad14/26
- Fried squid, Hong Kong Typhoon style*31
- Fried pork chop with sweet soy25
- Spice fried chicken wingsheaven facing chillies21/29
- Hot and numbing dry Wagyu beef*29
DUMPLINGS, NOODLES AND THINGS
- Prawn wontons black vinegar and chilli8 for 36
- Wheel of fortune Prawn toastbacon, sweet and sour sauce 26
- Lamb and cumin pancake 28
- Pork and prawn spring rolls6 for 28
- Handmade egg noodles*XO and bacon26
- Crispy Chow MeinAustralian Chinese style with pork relish 28
LIVE FROM THE TANK
- Mud CrabAdd fried or boiled egg noodles 11 | Mud crabs available with 24 hours notice20/100g
- Lobster20/100g
- Pipis MP
With a choice of:
- Four chillies*
- Salted olive and black bean dressing
- Black bean and salted chilli*
- Ginger and shallot
- XO sauce*
- Add fried or boiled egg noodles $11
SEAFOOD
- Steamed flathead, Jiangxi stylepickled mustard green and chilli29/49
- Fish drowned in heaven facing chillies and Sichuan peppercorns*Sichuan style58
- Stir fried prawns with king brown mushrooms29/49
POULTRY AND PORK
- Stir fried chicken Pickled garlic stems and lemon dressing48
- Kung Pao chicken*Sichuan peppercorns, heaven facing chillies and cashews 49
- Stir fried pork belly White pepper and garlic stem 44
- Hot, sweet, sour and numbing pork*Chilli, sugar, black vinegar and Sichuan peppercorn47
- Wuxi pork ribs47
BEEF AND LAMB
- Stir fried wagyu brisketbaby eggplant and chilli paste49
- Beef fillet in fire water*broth blackened with chilli and Sichuan peppercorns49
- Pure black Angus scotch fillet MB 5+ Kampot pepper and curry leaves165
VEGETABLES AND RICE
- Steamed Chinese broccoliwith oyster sauce and fried onions18
- Greens stir fried with garlic21
- House style fried ricebacon, peas and salted chilli21
- Steamed rice6 pp
IMPORTANT NOTICE REGARDING ALLERGIES AND DIETARY REQUESTS
Please note that no dishes are suitable for those with an anaphylactic allergy to peanuts.
Due to the potential of traces of allergens in the working environment and supplied ingredients, Spice Temple cannot guarantee a completely allergy-free dining experience. Please inform your waiter prior to ordering.
All Credit Card Payments Will Incur A 1.7% To 2.7% Fee,
All Debit Cards and EFTPOS Incur A Processing Fee Of 0.95%.
10% Surcharge Applies On Sunday
15% Surcharge Applies On All Public Holiday
10% Discretionary Service Charge Applies To All Groups Of 6+
THE GOLDEN BANQUET
FOR THE ENTIRE TABLE
Based on the finest seasonal produce
- THE GOLDEN BANQUET$129
Cucumber with ginger, garlic and mint
Cabbage and radish
Shredded white cut chicken with salted chili and mint*
Steamed eggplant with three flavours
Wheel of fortune prawn toast
Steamed flathead Jiangxi style
Wuxi pork ribs
Stir fried Wagyu brisket with lucky money dumplings
Steamed Chinese broccoli with oyster sauce
Lychee granita
raspberry puree and candied almonds
$129 PER PERSON
$65 per person for wine matching
$39 per person for non-alcoholic pairing
- THE GOLDEN BANQUETCucumber with ginger, garlic and mint <br>Cabbage and radish <br> Shredded white cut chicken with salted chili and mint <br> Steamed eggplant with three flavours <br>***<br> Wheel of fortune prawn toast <br> Steamed flathead Jiangxi style <br>***<br> Wuxi pork ribs <br>Stir fried Wagyu brisket with lucky money dumplings<br>Steamed Chinese broccoli with oyster sauce<br>***<br>Raspberry granita with vanilla cream <br><i>$65 for matching wines per person</i>129/PP
THE PREMIUM BANQUET
FOR THE ENTIRE TABLE
Based on the finest seasonal produce
- THE PREMIUM BANQUET149/PP
Cucumber with ginger, garlic and mint
Cabbage and radish
Raw yellowfin tuna with spicy orange oil and lettuce*
Pork and prawn spring rolls
Stir fried prawns with King brown mushrooms
Steamed Coral Trout Hunan style*
Tea smoked duck with aged black vinegar
Jacks Creek scotch fillet, grain fed Angus marble 4+ with kampot pepper and curry leaves
Stir fried greens with garlic
Chocolate & caramelised peanut parfait
$149 PER PERSON
$85 per person for premium wine matching
$42 per person for premium non-alcoholic pairing
DESSERTS
- Lychee granitaraspberry puree and candied almonds16
- Three milk cakedried raspberries, pistachio and almond 21
- Chocolate & caramelised peanut parfait25
- Passion fruit marshmallows11
Cocktails, Drinks & Wines
Zodiac Cocktails
We have crafted each drink to reflect the intricate harmony of sweet, sour and spice. Drawing on aromatic herbs, fragrant spices and local produce.
- Ratpeaflower gin, falernum, lime, prosecco26
- Oxgin, spice mix, tomato, Worcestershire, celery bitters26
- Tigercognac, hibiscus shrub, Campari, rye whiskey, verjuice27
- Rabbitvodka, lavender & rosemary tincture, elderflower liqueur, ruby grapefruit27
- Dragonanejo tequila infused with salted Japanese plums, grapefruit soda, red dragon fruit jam25
- Snakefresh pineapple, seasonal marmalade, white rum, sake, white vermouth25
- Horsespicy pomegranate reduction, dark rum, lime 27
- Sheepstrawberry infused pisco, oolong tea, cocoa nibs, verjuice 27
- Monkeyginger, lime leaf infused vodka, house made ginger syrup, soda26
- Roosterpassionfruit, Aperol, lemoncello26
- Dogdry Gin, spiced rum, yuzu orgeat, green tea tincture, lemon 27
- Piglychee, pisco, vermouth, rose water, prosecco (carafe)44
Provincial Classics
It’s often said that culture is found in flavour. Each of the below take inspiration from the local provinces that inspire Spice Temple.
- Sichuan Negronisichuan pepper, spiced Campari, dry gin, aromatized wine26
- Yunan Old Fashioned smoked whisky, chinese five spice, wagyu washed mezcal, agave, cinnamon29
- Guangxi Punchcoconut & pandan washed rum, clarified milk, cherry liqueur, pineapple29
- Hunan Margaritajalapeno infused mezcal, coca leaf liqueur, agave, lime26
- Xinjiang Dark & StormyHavana 7YO, Flor de Cana 7YO, Plantation 3 star rum, ginger beer26
- Jiangxi Spritzyuzushu, sake, prosecco25
Non-Alcoholic Cocktails
- Henlyre’s Italian spritz, passionfruit, grapefruit bitters15
- Passion Flowerorange and grapefruit soda, passionfruit, lemon15
- Berry Compoteseasonal berries, rhubarb oil, lime skin, cranberry juice15
- Pomegranate Five Spiced Fizzpomegranate infused with Chinese five spices, white sugar cane, soda water 15
- Chinese Slipperlychee, mint, Lyre's white cane spirit, soda water 15
- Lyre’s Manhattan Non Alc, 0% AbvLyre's American Malt, Lyre's Italian Spritz, maraschino cherry, Melbourne, Vic 14
- Lyre’s Amalfi Spritz Non Alc, 0% Abvnon alcoholic Aperol Spritz, Melbourne, Vic16
- Lyre’s Amaretti Sour Non Alc, 0% Abvnon alcoholic Amaretto Sour, Melbourne, Vic17
- Heaps Normal ‘Another Lager’ Kingston, ACT, less than 0.5% alc./vol.14
- Heaps Normal ‘Quiet XPA’ Kingston, ACT, less than 0.5% alc./vol.14
- Apple Thief Cider ‘The Accomplice’Batlow, NSW 330ml, 0% alc./vol.14
Beer on tap
- Reschs LagerSydney, NSW, 370ml, 4.5% alc. /vol.16
- Balter XPACurrumbin, QLD, 370ml, 5.0% alc. /vol.17
Bottled beer
- Tsingtao LagerQingdao, China, 330ml, 4.5% alc./vol.15
- Asahi Super Dry LagerOsaka, Japan, 330ml, 5.0% alc./vol.18
- Sydney Beer and Co. LagerSydney, NSW, 330ml, 4.5% alc./vol.17
- Lord Nelson Three Sheets Pale AleSydney NSW 330ml, 4.9% alc./vol.18
- 4 Pines Brewing Co. Nitro StroutBrookvale, NSW 330ml, 5.1% alc./vol.17
- Cascade Premium LightHobart, Tasmania, 375ml, 2.4% alc./vol.12
- Apple Thief Cider ‘Granny Smith’Batlow, NSW, 330ml, 4.5% alc./vol.14
Wine by the Glass
Champagne & Sparkling
- 2019 Chandon 'Rockpool Cuvee' Blanc de Noir, Yarra Valley, Vic. (C) 23 | - | 134
- NV Louis Roederer ‘Collection 243’ Reims, Champagne, France 38 | - | 227
White
- 2023 Riesling, Frankland Estate ‘Estate’ Frankland River, Great Southern, W.A. ( V ) 19 | 46 | 88
- 2021 Riesling, Kabinett, Ansgar Clusserath, Trittenheim, Mosel, Germany ( V )27 | 66 | 130
- 2022 Chenin Blanc, Sec, Domaine Pichot 'Coteau de la Biche' Vouvray, Loire Valley, France23 | 56 | 110
- 2021 Sauvignon Blanc, Terre à Terre ‘Down to Earth’ Crayères Vineyard, Wrattonbully, S.A. 19 | 46 | 89
- 2023 Chardonnay, Heirloom Vineyards, Adelaide Hills, S.A. 23 | 56 | 110
Red
- 2022 Rosé, Tomfoolery 'Trouble & Strife' Barossa Valley, S.A.20 | 49 | 95
- 2023 Pinot Noir, Garagiste 'La Stagiare' Mornington Peninsula, Vic.23 | 57 | 110
- 2022 Nero d'Avola, Chalmers, Heathcote, Vic. (V)19 | 46 | 89
- 2021 Cabernet Sauvignon, Tumblong Hills ‘J Block’ Gundagai, NSW. 19 | 49 | 90
- 2021 Shiraz, Head 'Old Vines' Barossa, S.A.24 | 59 | 115
Something Different
150ml | 375ml | Bottle
Available
- 2021 Viura Blend, Bodegas Valdemar, Rioja, SpainConsidered one of the best wineries in La Rioja, Valdemar's history stretches back to the 1880s. A floral, fruit-forward blend of 80% Viura, 15% Malvasía, and 15% Tempranillo Blanco, sourced from vineyards in Rioja Alavesa and Rioja Alta. Apple blossom aromas lead into flavours of pear, lemon, and honeydew melon. Zesty acidity is balanced by time spent on lees to create a wine that is simultaneously fresh and complex with a persistent finish.20 | 48 | 92
- 2021 Semillon Blend, Alpha Box & Dice, Italian Plastic ‘Golden’ Fleurieu Peninsula, S.A. ( V ), ( C ) A blend of Semillon, Muscat and Gewurztraminer, with some time on skins. The tropical aromatics belie a palate that elegantly balances fruit & savoury elements. Citrus & stone fruits, exotic spice and a refreshingly delicious grip soar throughout this wine.17 | 42 | 81
- 2018 Xinomavro, Kir-Yianni 'Ramnista' Naoussa, Macedonia, GreeceThis ancient indigenous red grape variety, Xinomavro, is sustainably grown on the lush green foothills of Mount Vermio in the Naoussa sub region of Macedonia, Northern Greece. Aromatic & textured, this light to medium bodied wine shows baked cherries, plum & white pepper with a long, fine grain tannin finish.29 | 71 | 141
*( V ) – Vegan Friendly Wines,
*( C ) – Served via Coravin System, a unique wine preservation system.
Wine by the Glass
Premium Selection
This special selection is served via the Corivin system which is a unique wine preservation system. It allows us to offer wines that are not usually made available by the glass. These are selected because they may be a rare bottling, an aged wine in the perfect drinking window or because it simply tastes delicious.
White Wine
150ml | 375ml | Bottle
Available
- 2013 Dom Pérignon, Vallée de la Marne, Champagne, France (C)Dom Pérignon is vintage champagne only. Each vintage is a creation, singular and unique, that expresses both the character of the year, and the character of Dom.88 | - | 545
- 2018 Chardonnay, Mac Forbes 'Woori Yallock' Yarra Valley, Vic. (C)Coming from a small, south-facing, single vineyard 'the School House Block'. Hand-picked grapes fermented in old oak barrels with wild yeasts has created a very poised, integrated wine. At five years of age, this wine is now sitting in that perfect drinking window, with a lovely secondary characteristics of baked apple, chamomile and pie crust, gliding effortlessly across the palate.34 | 84 | 165
- 2019 Viognier, Yalumba ‘Virgilius’ Eden Valley S.A. ( V ) “Fortune sides with him who dares.” Publius Virgilius Maro Viognier is a white grape variety that calls Condrieu in the Northern Rhone Valley of France, home. Yalumba’s Flagship white wine, The Virgilius Viognier, is often regarded as Australia's benchmark Viognier. Planted in 1980, these old vines are handpicked, whole-bunch pressed to mature French oak barrels & fermented by ‘wild’ yeasts. Showing lifted ginger, layered with minerality, sourdough-like texture, apricots & almond savouriness. 29 | 66 | 130
Red Wine
150ml | 375ml | Bottle
Available
- 2021 Rosé, Cobaw Ridge 'Il pinko Syrah' Macedon Ranges, Vic. (C)Rosé made from 100% organic & biodynamically grown Syrah. Fermented and aged for twelve months in qvevri (egg-shaped clay vessels designed to be buried underground) and old French oak, both of which bring intriguing textures to this wine. With refreshing mineral driven acidity, the palate shows exotic spices interwoven with pomegranate & raspberry, flavours, that continue through an extraordinarily long finish.31 | 76 | 149
- 2021 Pinot Noir, Eastern Peake 'Intrinsic' Ballarat, Vic. (C) (V) Burgundian in style and produced from 40 to 27 year old vines, at 430m altitude on volcanic grey loam soils sitting over weathered basalt. Spontaneous fermentation via indigenous yeasts, basket pressed & transferred into oak barrique barrels. A mix of tart berry fruits interspersed with sage and sweet spice, there’s a refreshing, mineral acidity pulling the wine through and those really fine, powdery and taut tannins that rise up and hone and shape all that expressive fruit into a long, fine finish.46 | 114 | 225
- 2022 Langhe Nebbiolo, G.D. Vajra, Piedmont, Italy (C) Perfumes are vibrant, with a floral bouquet of rose petals, violets and fresh berries, hints of dark fruit, lavender and mint. Elegant and complex on the palate with layers of crunchy red fruits, orange peel, sweet spices with earthy and mineral undertones.30 | 75 | 145
- 2019 Syrah, Man O'War 'Dreadnought' Waiheke Island, NZ. (C)Grow on the steep hillside vineyards of Waiheke Island 20km west of Auckland, New Zealand. Hand picked, wild fermented & hand made with great care, creating a unique wine of complexity & charm. Medium to full bodied, blueberry, blackberry, dark cherry, plum and a touch of liquorice, cocoa & coffee with an earthy smoky lift.34 | 84 | 165
