10 Bligh Street, Sydney

Opening Hours

Tuesday & Wednesday 6pm-9pm
Thursday 12pm-3pm & 6pm-9pm
Friday 12pm-3pm & 6pm-10pm
Saturday 5.30pm-10pm

Spice Temple Melbourne



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 superbly crafted drinks based around the Chinese zodiac.



Executive Chef

Andy Evans

Andy has carved out a long, successful culinary career, 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 (now Hunter St. Hospitality) 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.