Melbourne Menus


With a culinary focus on China’s far-flung regions – including Yunnan, chilli-loving Jiangxi, Hunan and Sichuan, with its citrus-hued warmth, Guangxi and Xingjiang – Spice Temple’s a la carte menu is designed to be shared and enjoyed banquet style.


Our concise wine list has been designed to complement the regional Chinese flavours we celebrate in our menu. Alongside this, we have a cocktail list featuring superbly crafted drinks based on the Chinese zodiac. 

View Our Menu

Aromatic and fragrant, the culinary focus at Spice Temple is regional China, looking at the different provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang. With the dusty aromas of dried spice and the intensity of chillies (dried, fresh, salted, pickled, brined and fermented) our menu is designed to excite, with balance and harmony at its core. Please note, our menus are subject to change.

Visit Spice Temple for dining on culinary from China's far-flung regions.

Meet Our Team

Andy Evans
Executive Chef
Spice Temple Melbourne

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.