10 Bligh St, Sydney
Wednesday to Friday 12-3pm
Tuesday to Thursday 6 – 9pm
Friday 5.30 – 10pm
Saturday 5 – 10pm
Closed from the 20th of December to the 30th of December, reopening on the 31st of December.
Looking to book your next function?
Click here to check our private dining rooms and functions packs
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.
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.
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.