What’s On


Join Spice Temple on Wednesday July 24 as Head Chef Andy Evans presents an exquisite banquet menu showcasing flavoursome vegetarian dishes.

Pair your banquet with a selection of perfectly matched wines by Sommelier Elly Webb.

Wednesday July 24, 6:30pm
$79 per person with optional $55 beverage pairing. 

To book call 02 8099 7088 or email 
[email protected]


Fried peanuts with seaweed
Pickled cabbage and radish
Snow pea tendril and spinach salad
2015 Julien Raimbault ‘La Lune Demi-Sec’ Chenin Blanc, Vouvray, France

Shallot pancake with dark chili paste
Tea smoked tofu, pickled bamboo shoot and Chinese celery
Pickled black fungus with aged black vinegar
Strange flavour glass noodles
Steamed crystal dumplings
2017 Weszeli ‘Langenlois’ Grüner Veltliner, Kamptal, Austria
2018 Nick Spence Rosé, Gundagai, N.S.W.

Steamed eggplant with garlic sauce and corriander
Stir fried fioretto with fermented bean curd
Yunnan style mushroom hot pot
Steamed rice
2018 Unico Zelo ‘The River’ Nero D’Avola Riverland, S.A.


Join us at Spice Temple on the 13th of August to explore the wines of Domaine Weszeli from Kamptal in Austria.

Since 2011, Davis Weszeli has been crafting unique and expressive wines using Grüner Veltliner and Riesling. His vines are organically farmed with a focus on demonstrating the terroir of Kamptal and working sustainably with the environment.

The wines themselves are a perfect pairing for Spice Temple cuisine; crisp, mineral focussed and elegant. We invite you to come and sample these exceptional wines, alongside some delicious creations from head chef Andy Evans.

Tuesday August 13, 6:30pm
$95 per person 

To book call 02 8099 7088 or email 
[email protected]


Cabbage and radish
Cucumbers with smashed garlic and ginger
White cut chicken with ginger and shallot
Fried eggplant with spicy ginger and garlic dressing 
2017 Weszeli ‘Felix’ Gruner Veltliner
2017 Weszeli ‘Langenlois’ Gruner Veltliner

Stir fried spanner crab with mung bean noodles and garlic chives 
2015 Weszeli ‘Purus’ Riesling
2017 Weszeli ‘Eden’ Rosé

Braised cumin lamb and fermented chillies with steamed bread pockets 
2016 Schloss Gobelsburg ‘Domaene Gobelsburg’ Zweigelt


Introducing the new Spice Temple Sydney yum cha lunch banquet.

Exclusively created by Head Chef Andy Evens, the $59 per person banquet menu offers a modern take on this traditional Chinese dining style.

$59 per person
Available Monday – Friday lunch



Join us in the bar at Spice Temple weekdays 4-6pm and receive some great specials on selected drinks and bar snacks.

Stay on into the evening and enjoy dishes from our a la carte menu.