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.
Neil Perry AM is one of Australia’s leading and most influential chefs. Opening Rockpool in 1989 with the intention of establishing one of Australia’s finest restaurants, Perry has gone on to win a long list of awards, both here and overseas.
Culinary Director of The Rockpool Dining Group, Perry now oversees the culinary direction of his seven award-winning restaurants in Australia – Rockpool Bar & Grill Sydney, Melbourne and Perth, Spice Temple Sydney and Melbourne, Jade Temple and Rosetta Ristorante – as well as a series of Burger Project restaurants and many of the other restaurants in The Rockpool Dining Group stable. Perry is consultant to some of Australia’s most recognizable brands including Qantas and David Jones. He is the author of eight cookbooks.
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.