In celebration of their 15th anniversary, indulge in a limited special anniversary banquet menu.
Sydney’s go-to spot for modern Chinese is hitting its 15th anniversary, and it wouldn’t be complete without a milestone celebration to match. Spice Temple is renowned for its take on the rich and diverse flavours of China’s lesser-known regions, using spices and chillies to add dramatic effect to the dishes. With a legacy now spanning 15 years long, the two-hatted restaurant has unveiled an anniversary banquet menu. Expect beloved classics that you know and love, with iconic signature dishes being brought back for one month only.
The menu is personally curated by Executive Chef Andy Evans, who has been in the kitchen since the day Spice Temple opened its doors. “We have never wavered from our purpose which is to showcase regional Chinese cuisine,” Evans said. “We love stretching our guests’ minds when it comes to regional Chinese food and getting them to try dishes they would not normally order and end up enjoying immensely.”
Drawing from the provincial roots of places such as Sichuan, Yunnan, Hunan and Xinjiang, the 15-years banquet highlights seafood, vegetables and meat. Start with Tingling White Cut Chicken, a Sichuan dish with a green chilli dressing and ground pepper for a tingling finish, Silken Tofu (a menu item since day one), with preserved eggs and soy chilli hailing from Hunan, as well as the Lamb and Fennel Spring Rolls, a take on Spice Temple’s OG dumplings in the same flavour, reimagined into a spring roll. For mains, choose between Sichuan Stir Fried Prawns or Jiangxi Style Steamed Flathead. You’ll then continue your meal with dishes like Hunan Style Pork and Shaanxi inspired Stir Fried Beef Fillet before finishing off with Spice Temple’s signature Three Milk Cake, first made by Catherine Adams, the original pastry chef for the group.
To pair, order off their extensive cocktail and wine list. Spice Temple is best known for their Zodiac cocktails, each drink crafted to reflect the intricate harmony of sweet, sour and spice, drawing on aromatic herbs, fragrant spices and local produce. Rabbit is a mix of vodka, lavender & rosemary tincture, elderflower liqueur and ruby grapefruit, whilst Rooster blends passionfruit, Aperol and limoncello to create a tangier cocktail.
Spice Temple’s banquet menu will be available all throughout June. To make a booking or for more information, visit their website here.
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