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Food
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.
Wine
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.
- Dinner A La Carte
- Lunch A La Carte
- Golden Banquet
- Premium Banquet
- Desserts
- Cocktails, Drinks, and Wine
THE PREMIUM BANQUET
FOR THE ENTIRE TABLE
Based on the finest seasonal produce
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
- Cabbage and radish8
- Cucumbers Smashed Garlic And Ginger9
SALADS & COLD CUTS
- Hunan Style Tartare*With Cape Grim Eye Fillet, Salted Chilli And Sesame Bread 32
- Hiramasa KingfishPickled Green Chilli, Black Sesame And Shallot Oil26
- Bang Bang ChickenWith Strange Flavour Dressing28
- White Cut Chicken With Ginger And Shallot Dressing28
- Tea Smoked Duck Breast Pickled Cabbage And Chinese Mustard29
HOT ENTREE
- Fried Silken Tofu*Sichuan Salt And Pepper Flour, Coriander And Chilli26
- Crispy Eggplant Fish Fragrant Dressing28
- Fried Calamari ‘Typhoon Shelter Style’*28
- Fried Chicken Wings*Heaven Facing Chillies And Sichuan PepperSmall 19 / Large 29
- Hot And Numbing Dry Beef28
DUMPLINGS AND THINGS
- Pan Fried Wagyu Bao(4pcs)23
- Lobster And Prawn Dumpling(4pcs)32
- Lamb Dumplings With Chilli*(6pcs)32
- Prawn Wontons*Aged Black Vinegar Dressing4pcs 28 / 8pcs 38
- Prawn And Scallop Spring RollsWith Plum Sauce (4pcs) 22
NOODLES
- Braised Glass NoodlesChinese Mushroom And Fermented Chilli32
- Stir-Fried Egg Noodles *With Bacon & Xo Sauce 22
SEAFOOD
- Stir Fried Prawns Jiangxi Style*Pickled Mustard Greens, Chilli And Garlic Shoot49
- Steamed Market Fish With Ginger And Shallot49
- Steamed Market Fish Hunan Style*Salted Chilli And Black Bean49
- Pippies With 4 Chillies SauceServed With Fried Noodles49
- Live Queensland Mud CrabWith a Selection Of One Of The Following Sauces : XO or Black Bean Chillies or Ginger And Shallot99
POULTRY AND PORK
- Kung Pao Chicken*48
- Glazed Duck Breast (Fridays & Saturdays only)Pancakes, Hoisin Sauce, Leek And Cucumber 54
- Grilled Char Siu Pork BellyGarlic Chive Pesto, Shaoxing Glaze48
- Nanjing Style Red Braised Pork Hock48
BEEF AND LAMB
- Sichuan Fire Water Beef * With Chilli Broth And Szechuan Pepper48
- Stir Fried WagyuWith Lucky Money Dumplings And Eggplant 49
- Stir Fried Lamb*Served With Steamed Bread Pockets49
- Charcoal Grilled Lamb Backstrap * With Green Chilli Relish 49
VEGETABLES AND RICE
- Stir Fried Asian Greens With Garlic Small 12/ Large 21
- Steamed Chinese BroccoliMushroom Oyster Sauce And Fried GarlicSmall 12/ Large 21
- House Fried Rice Egg, Bacon And PeasSmall 14 / Large 21
- Steamed rice6 pp
IMPORTANT NOTICE REGARDING ALLERGIES AND DIETARY REQUESTS
Please note no dishes are suitable for those with an anaphylactic allergy to peanuts.
Due to potential of traces allergens in the working environment and supplied ingredients, Spice Temple cannot guarantee 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 PREMIUM BANQUET
FOR THE ENTIRE TABLE
Based on the finest seasonal produce
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
- Cabbage and radish8
- Cucumbers Smashed Garlic And Ginger9
SALADS & COLD CUTS
- Hiramasa KingfishPickled Green Chilli, Black Sesame And Shallot Oil26
- White Cut Chicken With Ginger And Shallot Dressing28
HOT ENTREE
- Fried Silken Tofu*Sichuan Salt And Pepper Flour, Coriander And Chilli26
- Crispy Eggplant Fish Fragrant Dressing28
- Fried Calamari ‘Typhoon Shelter Style’*28
DUMPLINGS AND THINGS
- Pan Fried Wagyu Bao(4pcs)23
- Lobster And Prawn Dumpling(4pcs)32
- Lamb Dumplings With Chilli*(4pcs)32
- Prawn Wontons*Aged Black Vinegar Dressing4pcs 28 / 8pcs 38
- Prawn And Scallop Spring RollsWith Plum Sauce (4pcs) 22
NOODLES
- Braised Glass NoodlesChinese Mushroom And Fermented Chilli32
SEAFOOD
- Steamed Market Fish With Ginger And Shallot49
- Steamed Market Fish Hunan Style*Salted Chilli And Black Bean49
POULTRY AND PORK
- Kung Pao Chicken*48
- Nanjing Style Red Braised Pork Hock48
BEEF AND LAMB
- Stir Fried WagyuWith Lucky Money Dumplings And Eggplant 49
VEGETABLES AND RICE
- Stir Fried Asian Greens With Garlic Small 12/ Large 21
- Steamed Chinese BroccoliMushroom Oyster Sauce And Fried GarlicSmall 12/ Large 21
- House Fried Rice Egg, Bacon And PeasSmall 14 / Large 21
- Steamed rice6 pp
IMPORTANT NOTICE REGARDING ALLERGIES AND DIETARY REQUESTS
Please note no dishes are suitable for those with an anaphylactic allergy to peanuts.
Due to potential of traces allergens in the working environment and supplied ingredients, Spice Temple cannot guarantee 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
$129pp
(Minimum 2 guest)
Pickled Cucumbers, Smashed Garlic And Ginger
Cabbage And Radish Pickles
Bang Bang Chicken With Strange Flavour Dressing*
Hiramasa Kingfish
Pickled Green Chilli, Black Sesame And Shallot Oil
***
Prawn Wontons
Aged Black Vinegar Dressing*
Steamed Market Fish Hunan Style
Salted Chilli And Black Bean*
Chinese Broccoli
Oyster Sauce And Fried Garlic
***
Kung Pao Chicken
Sichuan Peppercorns, Heaven Facing Chillies And Cashews*
Nanjing Style Red Braised Pork Hock
***
Mango Mousse
With Condensed Milk Chantilly
The Hottest Dish Have An Asterisk*
(Match With A Wine Selection $65 Per Person)
THE PREMIUM BANQUET
FOR THE ENTIRE TABLE
Based on the finest seasonal produce
$149pp
(Minimum 2 guest)
Pickled Cucumbers, Smashed Garlic And Ginger
Cabbage And Radish Pickles
Hunan Style Tartare With Cape Grim Eye Fillet, Salted Chilli And Sesame Bread*
Tea Smoked Duck Breast Pickled Cabbage And Chinese Mustard
***
Pippies With 4 Chillies Sauce Served With Fried Noodles*
Fried Market Fish Hot And Sour Dressing And Pickled Shitake Mushroom*
Stir Fried Asian Greens With Garlic
***
Stir Fried Lamb Served With Steamed Gua Bao*
Grilled Char Siu Pork Belly Garlic Chive Pesto, Shaoxing Glaze
***
Caramel Chocolate Peanut Parfait
The Hottest Dish Have An Asterisk*
(Match With A Wine Selection $85 Per Person)
DESSERTS
- Mango Mousse With Condensed Milk Chantilly14
- Coconut Tapioca With Kumquat And Pineapple14
- Caramel Chocolate and Peanut Parfait16
- Three Milk Cake With Meringue And Dried Raspberries16
Cocktails, Drinks & Wines
Zodiac Cocktails
- RatHavana Años 3 Rum, Suze, Lillet Blanc, Lemon, Juice, Sugar Syrup, Orange Bitters, Bianca Vigna Prosecco27
- OxSmoked Whisky, Wagyu-washed Mezcal, Amaro Montenegro, Chinese Five Spice Bitters, Agave Nectar, Cinnamon30
- TigerPatron Reposado Tequila, House Made Pinecello, Vida Mezcal, Agave Nectar28
- RabbitBelvedere Vodka, Strawberry, St Germaine Elderflower Liqueur, Yellow Chartreuse, Lime Juice, Almond Orgeat, Fever Tree Soda28
- DragonHouse Infused Chilli Espolon Blanco, Cointreau, Blood Orange, Lime, Agave Nectar30
- SnakeHouse Infused Pear Vodka, Cointreau, Yuzu, Agave Nectar, Ginger Beer26
- HorseDisaronno, Licor 43, Cherry Heering, Apricot, Lemon, Egg White30
- SheepVodka, Pineapple juice, Passionfruit juice, Vanilla Syrup, Lemon Juice29
- MonkeySkyy Vodka, Lychee, Du Kuyper Peach Liqueur, Lillet Blanc, St Germain Elderflower Liqueur 27
- RoosterHouse Made Limoncello, Aperol, Passionfruit pulp27
- DogAmaro Montenegro, Cointreau, Fernet Branca, Fever Tree Tonic27
- PigSailor Jerry's Spiced Rum, Gosling's Dark Rum, Coco Lopez Coconut Cream, Pineapple, Passionfruit, Lime, Vanilla 31
Provincial Classics
- Sichuan NegroniSichuan pepper, spiced campari, Tanquery Gin, Vermouth 27
- Ming River1573 Guojiao Baijiu, St. Germain, grenadine, pineapple juice25
Non-Alcoholic
- Virgin Cucumber MojitoLime, Sugar, Cucumber, Mint17
- Spice Temple ClassicApple, Mint, Passionfruit17
- Apricot Apple SourApple, Nashi Pear, Lemon, Apricot Jam17
Beer
- Asahi Super DryOsaka, Japan, 400ml, 5% alc./vol.19
- TsingtaoQiandao, China, 330ml, 4.5% alc./vol.15
- 4 Pines Pale AleManly, NSW, 330ml, 5.1% alc./vol.15
- Crown LagerAbbotsford, Victoria, 375ml, 4.9% alc./vol.15
- White Rabbit Dark AleHealesville, Victoria, 330ml, 4.9% alc./vol15
- Balter Captain SensibleCurrumbin, Queensland, 375ml, 3.5% alc./vol.14
- Heaps Normal Quiet XPASydney, New South Wales, 375ml, 0.5% alc./vol.14
WINES BY THE GLASS
Sparkling
- NV Bianca Vigna ProseccoVeneto Italy18
- 2019 Chandon ‘Special Edition’ Blanc De NoirsWhitlands Plateau, VIC 22
- NV Louis Roederer Collection 242 Brut NVChampagne France36
White
- 2022 Riesling, Parish Vineyard Coal River Valley Tasmania20
- 2017 Riesling, Schloss Lieser Estate Kabinett Mosel, Germany29
- 2022 Assyrtiko, Jim Barry Clare Valley, SA 19
- 2021 Chenin Blanc, Marc Brédif Vouvray, Loire, France20
- 2023 Sauvignon Blanc, Deep Woods Estate Margaret River,WA17
- 2019 Pinot Blanc, Elderslie Hills Blend #1 24
- 2022 Pinot Gris, Quealy Tussie Mussie Mornington Peninsula, VIC21
- 2022 Chardonnay, Giant Steps Yarra Valley, Victoria24
Rosé
- 2021 Rosé, Domaine TriennesProvence, France19
Red
- 2022 Gamay Blend, Airlie Bank Garden RedYarra Valley, VIC18
- 2020 Pinot Noir, Craggy RangeMartinborough, New Zeland24
- Grenache Shiraz Mataro, Bondar Junto McLaren Vale SA20
- 2020 Blaufränkisch Moric Burgenland, Austria26
- 2021 Cabernet Blend, Nocturne SRMargaret River, WA25
- 2021 Tempranillo, Henschke Stone Jar Eden Valley, VIC27
- 2017 Shiraz, Rockpool by Yalumba Barossa Valley, SA31
Sweet
- 2017 Red Semillon, Top Note Noble Rose Adelaide Hills, SA15
- 2021 Riesling, Heggies Vineyard Botrytis EdenValley South Australia17
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.
