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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
Executive 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.