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.
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
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
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.
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
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!