10 Bligh St, Sydney
Reopening 1st of July
Wednesday to Friday 12-2pm
Wednesday and Thursday 6-9pm
Friday and Saturday: 6 – 10pm
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With a culinary focus on China’s lesser known regions – including Yunnan, chilli-loving Jiangxi, Hunan and Sichuan, with their 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 of exactly 100 wines, has been designed to complement the regional Chinese flavours we celebrate in our menu. Alongside this we have a cocktail list featuring 12 superbly crafted drinks based around the Chinese zodiac.
Andy Evans joined the Rockpool team as a first year apprentice on his 19th birthday. When Neil opened XO in Potts Point, Andy moved across and joined the team as sous chef. From there he moved to China Doll before taking an extended break travelling through the wilds of South America.
Back in Sydney in 2008, Andy returned to the Rockpool fold, working with Neil on the development of Spice Temple Sydney and subsequently assuming the role of head chef when it opened in early 2009.