What’s On

SICHUAN REGIONAL DINNER

Join us at Spice Temple on Wednesday August 28 as Head Chef Neisha Woo takes you on a journey through the southwestern Chinese province of Sichuan with a traditional eight-course banquet menu.

Wednesday August 28, 6:30pm
$99pp with optional $70 wine pairing. 

To book call 03 8679 1888
[email protected]

MENU

Sichuan pickled shitake mushroom and cucumber
Cold beef cut with peanut and chilli sauce
Mung bean noodle with strange flavour sauce
Max Ferdinand Richter Riesling Kabinett, Wehlener Sonnenuhr, Mosel, Germany 2016

Prawn kung pao style
Hunan style steamed fish
Wagner Stempel Riesling Spätlese, Seifersheimer Heerkretz, Rheinhessen, Germany 2017

Mouth watering chicken
Twice cooked pork belly with peppers and garlic chive
Sichuan dry fried green beans
Paul Anheuser Riesling Auslese, Neiderhäuser Felsenstyer, Nahe, Germany 1989

FATHER’S DAY

Treat Dad this Father’s Day  to an exceptional dining experience at Spice Temple.

Select Dad’s favourite dishes from our extensive a la carte menu or opt for a banquet menu including our new $59pp Yum Cha banquet.

Sunday September 1
Open Lunch & Dinner

BOOK NOW

CELEBRATE TRUFFLE SEASON AT SPICE TEMPLE

Spice Temple celebrates the arrival of Australia’s luxurious winter truffles with a menu of truffle specials available during July & August by Head Chef Neisha Woo.

Truffle Flourishes
Pork and truffle Xiao Long Bao  $34 (4 pieces)
Jasmine tea egg and white cut chicken with shaved truffles  $35
Blue swimmer crab with soybean, amaranth and freshly shaved truffles  $45
Dong Po pork with mushroom and superior sauce finished with fresh black truffles  $40

Truffle supplement
4 grams of freshly shaved black truffle  $30

CHINESE ROAST DUCK ARRIVES AT SPICE TEMPLE

Chinese Roast duck, a mouth-watering centrepiece to any Chinese dining experience, is now available to order at Spice Temple Melbourne.

Head Chef Neisha Woo has perfected the ancient art of the perfect roast duck. After stuffing the birds with garlic and five-spice mix, they are twice dipped in house made stock, and then dry aged in our purpose built aging chambers for 5 days.

The ducks are roasted to order and served half or whole. Enjoy wrapped in pancakes or steamed buns with traditional condiments, or simply feast on  the crispy skin and succulent duck meat on its own!