SICHUAN REGIONAL DINNER
Join us at Spice Temple on Monday August 26 as Head Chef Andy Evans takes you on a journey through the southwestern Chinese province of Sichuan with a traditional eight-course banquet menu.
Monday August 26, 6:30pm
$95pp with optional $55 wine pairing.
Sichuan pickled cucumbers
Pickled daikon, cabbage and radish
White cut chicken with strange flavour dressing
Prawn wontons with aged black vinegar
Stir fried spanner crab with leeks and salted chilli
Stir fried prawns with salted duck egg and 4 chilis
Kung pao chicken
Hot and numbing wagyu brisket
Stir fried water spinach
Sago, coconut and mango with candied nuts
Treat Dad this Father’s Day to an exceptional dining experience at Spice Temple.
Select Dad’s favourite dishes from our extensive a la carte menu or opt for a banquet menu including our new $59pp Yum Cha banquet.
All Dad’s will receive a complimentary Tsing Tao Beer to enjoy with lunch or dinner.
Sunday September 1
Open Lunch & Dinner
YUM CHA LUNCH
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
$15 NOODLE BOWLS
Enjoy exceptional value at Spice Temple with our $15 noodle bowl lunch special.
Available only in the bar
Lunch Monday – Friday
COCKTAIL HOUR AT SPICE TEMPLE
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.