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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.
- 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 lettuce20/29
- Tea smoked duck salad with mustard soy dressing and pickled cabbage20/29
- Kale and sesame salad19
- Steamed eggplant with three flavours18/24
- White cut chicken*Strange flavour dressing18/23
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*28
- Fried pork chop with sweet soy24
- Spice fried chicken wingsheaven facing chillies18/26
- Hot and numbing dry Wagyu beef*28
DUMPLINGS, NOODLES AND THINGS
- Prawn wontons black vinegar and chilli8 for 36
- Wheel of fortune Prawn toastbacon, sweet and sour sauce 24
- Lamb and cumin pancake 27
- Pork and prawn spring rolls6 for 27
- Handmade egg noodles*XO and bacon22
- Crispy Chow MeinAustralian Chinese style with pork relish 28
LIVE FROM THE TANK
- Mud Crab99
- LobsterMP
- 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 style56
- 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 48
- Stir fried pork belly White pepper and garlic stem 43
- Hot, sweet, sour and numbing pork*43
- Wuxi pork ribs43
BEEF AND LAMB
- Stir fried wagyu brisketbaby eggplant and chilli paste49
- Beef fillet in fire water*broth blackened with chilli and Sichuan peppercorns48
- 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 19
- 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, prosecco25
- Oxspiced gin, spice mix, tomato, Worcestershire, celery salt25
- Tigercognac, hibiscus shrub, Campari, rye whiskey, citrus26
- Rabbitvodka, lavender & rosemary tincture, elderflower liqueur, ruby grapefruit27
- Dragonjalapeno infused mezcal, coco leaf liqueur, agave, lime28
- Snakefresh pineapple, seasonal marmalade, cane spirit, sake, aromatized wine24
- Horsepomegranate reduction, Dictador 12yr rum, chinese five spice, lime26
- SheepIrish whiskey Sour, lime infused umeshu, hybiscus27
- Monkeyginger, makrut lime leaf, ketel One vodka, citrus shrubb, soda25
- Roosterpassionfruit, Aperol, lemoncello25
- DogBlack Tears spiced rum, Dry Gin, yuzu orgeat, lemon25
- Piglychee, pisco, vermouth, rose bud tea, prosecco (carafe only)40
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, cinnamon28
- Guangxi Punchcoconut & pandan washed rum, clarified milk, macerated cherries, pineapple27
- Xinjiang Dark & StormyHavana 7YO, Flor de Cana 7YO, Plantation 3 star rum, ginger beer29
- Jiangxi Spritzyuzushu, lemon myrtle, sake, prosecco24
- Hunan G&TMonkey 47 sloe gin, clementine tonic, grapefruit bitters, smoked rosemary18
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
- Lyre’s G&Tnon alcoholic gin & tonic, with a floral infusion, Melbourne, Vic14
- Lyre’s Amalfi Spritznon alcoholic Aperol Spritz, Melbourne, Vic16
- Lyre’s Amaretti Sournon alcoholic Amaretto Sour, Melbourne, Vic17
- Heaps Normal ‘Another Lager’ Kingston, ACT, less than 0.5% alc./vol.13
- Heaps Normal ‘Quiet XPA’ Kingston, ACT, less than 0.5% alc./vol.13
- Apple Thief Cider ‘The Accomplice’Batlow, NSW 330ml, 0% alc./vol.13
Beer on tap
- Reschs LagerSydney, NSW, 370ml, 4.5% alc. /vol.15
- Balter XPACurrumbin, QLD, 370ml, 5.0% alc. /vol.16
Bottled beer
- Tsingtao LagerQingdao, China, 330ml, 4.5% alc./vol.14
- Asahi Super Dry LagerOsaka, Japan, 330ml, 5.0% alc./vol.16
- Sydney Beer and Co. LagerSydney, NSW, 330ml, 4.5% alc./vol.15
- Lord Nelson Three Sheets Pale AleSydney NSW 330ml, 4.9% alc./vol.16
- 4 Pines Brewing Co. Nitro StroutBrookvale, NSW 330ml, 5.1% alc./vol.16
- Cascade Premium LightHobart, Tasmania, 375ml, 2.4% alc./vol.11
- Apple Thief Cider ‘Ganny Smith’Batlow, NSW, 330ml, 4.5% alc./vol.13
Wine by the Glass
Champagne & Sparkling
- 2021 Mount Majura ‘Silurian’ Sparkling, Canberra District, Majura, A.C.T. ( V ) 21| - | 116
- NV Louis Roederer ‘Collection 243’ Reims, Champagne, France 34 | - | 216
White
- 2022 Riesling, Frankland Estate ‘Estate’ Frankland River, Great Southern, W.A. ( V ) 18 | 43 | 83
- 2021 Riesling, Kabinett, Ansgar Clusserath, Trittenheim, Mosel, Germany ( V )27 | 66 | 130
- 2021 Gewurztraminer, Cavedon Wines, King Valley, Vic. ( C )19 | 45 | 88
- 2022 Pinot Gris, Te Whare Ra, Marlborough, New Zealand 20 | 49 | 97
- 2021 Sauvignon Blanc, Terre à Terre ‘Down to Earth’ Crayères Vineyard, Wrattonbully, S.A. 18 | 44 | 85
- 2021 Chardonnay, Byrne Farm ‘Balmoral Vineyard’ Mt Canobolas, Orange, N.S.W. 23 | 56 | 110
Red
- 2022 Rosé, Tomfoolery 'Trouble & Strife' Barossa Valley, S.A.20 | 49 | 95
- 2022 Pinot Noir, Kooyong 'Massale' Mornington Peninsula, Vic. ( V ) 22 | 54 | 105
- 2021 Cabernet Sauvignon, Tumblong Hills ‘J Block’ Gundagai, NSW. 19 | 49 | 90
- 2021 Shiraz, Head 'Old Vines' Barossa, S.A.23 | 56 | 110
Something Different
150ml | 375ml | Bottle
Available
- 2022 Assyrtiko, Jim Barry, Clare Valley, S.A. The Assyrtiko grape variety is indigenous to the ancient volcanic island of Santorini in the Aegean Sea of the Greek Islands. After Peter Barry tasted it on Santorini in 2006 he spent the next nine years getting cuttings from the island & propagating & growing them in the Clare to produce their first bottled vintage in 2015. Green apple and lemon zest with a chalky texture, mouth-watering acidity, and a juicy tangy finish of good length. 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
- 2021 Lagrein, Wangolina, Mt Benson, Limestone Coast, S.A. A Northern Italian variety native to the Trentino Alto-Adige region, this one from Mt Benson, South Australia, shows black cherry & a touch of dried fig with a spice of fine grain tannins keeps this medium to full bodied wine finishing long. 18 | 46 | 89
*( 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
- 2018 Chardonnay, Venon & Fils, Chablis ‘L’Expression’ Fourneaux Hill, Burgundy, FranceFive minutes drive from the Grand Cru slope of Chablis itself, along the road to Tonnerre, you find the peaceful village of Fleys - home of the Chablis Premier Cru vineyard, Fourneaux. Jérémy Venon has lived in Fleys his entire life & produces this absolutely classic Chablis, displaying powerful intensity, dense minerality and superb length.38 | 94 | 185
- 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
- 2019 Pinot Noir, Domaine Bader-Mimeur, Château de Chassagne-Montrachet, Chassagne-Montrachet, Burgundy, FranceThe Bader-Mimeur family has owned & managed the vines in & around Chassagne-Montrachet since the 1700’s. This wine is from vines that are 40 to 70 years old, planted on clay-limestone soils & the wine, aged for 18 months in French oak - 20% of which, is new. With aromas of Violets, red fruits & spice the palate follows with red cherry, raspberry, plum, cassis, spice and a touch of earth. With great depth of flavour this finely textured, medium-bodied wine is sumptuous, succulent and expressive. 66 | 164 | 325
- 2017 Corvina & Corvinone, Marion, Valpolicella ‘Superiore’ Veneto, Italy (C) The elegance of this Valpolicella belies its complexity. Composed primarily of Corvina & Corvinone grape varieties with small amounts of Oseleta & Rondinella. The current winemaker, Celestino Gaspari, worked in the cellar alongside the great Giuseppe Quintarelli for 15 years before taking on the role at Marion, it's little wonder the wines receive such wide acclaim. Seamlessly intergrated flavours of dried strawberries, red cherry & red currant, dried figs & dark chocolate, wild herbs & spices. 44 | 108 | 215
- 2018 Syrah, Man O' War 'Dreadnought’ Waiheke Island, New Zealand Grow on the steep hillside vineyards of Waiheke Island 20km west of Auckland on the North Island of New Zealand. It’s hand picked, wild fermented & hand made, with great care, creating a unique wine of complexity & charm. Medium to full bodied, blueberry, blackberry and a touch of liquorice, cocoa & coffee and an earthy smoky lift. 38 | 92 | 182
Visit Spice Temple for dining on culinary from China's far-flung regions.
Meet Our Team
Andy Evans
Executive Chef
Spice Temple Sydney & 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.
Alessia Votto
General Manager
Spice Temple Sydney
Alessia Votto arrived in Australia in 2015, planning to stay for a two-year working holiday.
She landed her first job as a Host at Saké The Rocks, before progressing to become a Manager at the busy restaurant.
Next, she headed to Melbourne for the reopening of Spice Temple after the Covid-induced industry shut-down.
Alessia took over the front-of-house reins at Spice Temple Sydney in March 2021.
Alessia was destined for a life in hospitality, helping in her family’s restaurant in Italy from the age of 12.
Watching her parents at work meant she picked up many skills on the job. Later, she topped up her knowledge at a hospitality school in Italy.
