Sydney
10 Bligh St, Sydney
Opening Hours
Lunch:
Wednesday – Friday 12pm-3pm
Dinner:
Tuesday – Thursday 6pm-9pm
Friday 6pm-10pm
Saturday 5.30pm-10pm
Closed Sunday & Monday
NOTE: The restaurant will be closed for lunch on Good Friday
Book a Table
Booking for 5 or more people?
Call +61 2 8099 7088
Looking to book your next function?
Click here to check our private dining rooms and functions packs
Menu
Food
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.
Wine
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 superbly crafted drinks based around the Chinese zodiac.
Spice Temple @ Home
We have a curated the perfect menu to enjoy at home. Simply order online, pick-up at Spice Temple in the CBD and enjoy at home with friends and family or at work. View the menu HERE. Please e-mail [email protected] to order.
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Signature dishes
Kung pao chicken
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Signature dishes
Nanjing pork hock
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Signature dishes
Spice fried chicken wings with heaven facing chillies
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Signature dishes
Steamed eggplant with three flavours
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Signature dishes
White cut chicken with strange flavour dressing

Signature dishes
Kung pao chicken

Signature dishes
Nanjing pork hock

Signature dishes
Spice fried chicken wings with heaven facing chillies

Signature dishes
Steamed eggplant with three flavours

Signature dishes
White cut chicken with strange flavour dressing
LUNCH
Download PDFDINNER
Download PDFDIETARY - DINNER
Download PDFBAR MENU LUNCH ONLY
Download PDFLUNCH YUM CHA
Download PDFGOLDEN BANQUET
Download PDFPREMIUM BANQUET
Download PDFSPICE TEMPLE @ HOME
Download PDFDESSERTS
Download PDFWINE, COCKTAILS AND DRINKS
Download PDFExecutive Chef
Andy Evans
Andy has carved out a long, successful career at Rockpool Dining Group, 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 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.