Spice Temple Sydney fires up the woks ready for re-opening
Wednesday, 24 June 2020: Sassy, subterranean and regional Chinese retreat Spice Temple is firing up the woks ready for re-opening on Wednesday, 1 July, with its much-missed signature dishes headlining a newly composed menu.
Cravings for Executive Chef Andy Evans’ spice-punched kung pao chicken, fish drowned in heaven facing chillies, stir-fried prawns with salted duck egg, lamb and cumin pancakes and sensational spice-fried chicken wings can finally be sated, and Sydneysiders’ fondness for socialising rekindled.
Guests can ease their way back in to socialising with a very sociable style of dining delivered by the lunchtime yum cha and dinner banquet menus, which bring collections of favourite dishes – and diners – together.
Reignite the yum cha ritual with best hits including house-made pickles, white cut chicken with ginger and shallot dressing, fried salt and pepper silken tofu with spicy coriander salad, crystal vegetable dumplings, prawn wontons, spice-fried chicken wings with heaven facing chillies and steamed Chinese broccoli with oyster sauce.
Additional lunchtime favourites include bowls of absolutely belter noodles, a quartet each of light dishes ‘to start’ and more substantial ‘mains’, a section devoted to ‘dumplings and things’, desserts and petit fours. A concise bar menu is also available.
Over dinner, guests can soak up the glorious feasting offered by the Golden Banquet menu; an extraordinary, 10-dish affair showcasing Hong Kong typhoon-style fried squid, Hangzhou-style steamed flathead, Nanjing-style braised pork hock, and other unique, regional Chinese dishes. Lychee granita with liquorice syrup and mint meringue wraps up the gastronomic tour.
The dinner menu features a plethora of hot entrees, salads and cold cuts, seafood, pork, poultry and beef dishes, a section of dumplings, pancakes, spring rolls, steamed buns and wontons, not to forget those decadent desserts and petit fours.
Spice Temple re-opens with safe dining its number one priority. Tables are spread out to abide by the four-square metre social distancing rule, hand sanitisers are available throughout the restaurant, single-use menus are in use, and cashless transactions are encouraged.
Read Rockpool Dining Group’s safe dining pledge here: rockpooldininggroup.com.au/safe-dining/.
Opening hours: Lunch Wednesday-Friday 12pm-2pm | Dinner Wednesday and Thursday 6pm-9pm, Friday
6pm-10pm, Saturday 5.30pm-10pm
Media enquiries: Rockpool Dining Group Director of PR Rachel Lebihan | 0438 701 573 | [email protected].