The menu at 10 Bligh Street takes its lead from six distinct provinces: Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang. Sitchu calls it “a sensory experience from start to finish”, and the regional breadth of the menu is a large part of why.
Six Provinces, One Menu
The six provinces aren’t interchangeable. Sichuan brings the numbing heat most diners recognise. Yunnan is aromatic and lighter. Hunan runs hotter and sharper. Jiangxi, Guangxi and Xinjiang each bring their own spice profiles, ingredients and techniques to the table. All six inform what arrives. The hottest dishes are marked on the menu in red.
What Sitchu Called Out
The shared format covers pickles, salads and dumplings through to hot pots, stir-fries and braised meats. The meal builds deliberately from lighter to more complex dishes. The banquet-style format suits the food. Sharing is built into how regional Chinese cooking works at this level.
The Drinks List
Baijiu is on the list at Spice Temple, the centuries-old Chinese grain spirit, served here more seriously than most Sydney bars attempt. Zodiac cocktails run alongside it, each drawing from the same regional Chinese flavour references as the kitchen. The wine list runs to 100 bottles.
The Room at Bligh Street
Sitchu described the dining room as “striking: picture silk curtains, rich red carpets and black furnishings.” Below street level on Bligh Street, the space has been this way for over 15 years. Private dining rooms accommodate groups from 10 to 52 guests. The main dining room is intimate and deliberately dim.
The hottest table in Sydney’s Chinese dining scene doesn’t look like it from the street. That’s part of the point.
Reserve your table at Spice Temple Sydney — book here.
As featured by Sitchu, 2026.
*Spice Temple practices the responsible service of alcohol. Drink responsibly.
