Spice Temple
  • 10 Bligh St,
    Sydney, NSW
  • (02) 8078 1888,
  • Lunch Mon-Fri noon-3pm;

    dinner Mon-Wed 6pm-10.30pm, Thu-Sat 6pm-11pm


Spice Temple

Neil Perry traverses regions less travelled here in a menu peppered with the lyrical names of Chinese provincial dishes. From Jiangxi, for instance, comes steamed eggplant with three flavours - blanched garlic, coriander and sweet pork, exhibited then mixed with a flourish at the table for a gentle yet flavoursome entrée. Sichuan-style fish, perhaps leatherjacket, drowned in heaven-facing chillies and Sichuan peppercorns is likewise delivered with a touch of tableside theatre, a waiter lifting the fillets from their broth through a slick of spicy oil - a surprisingly clean-flavoured dish with a tingling kick. Whether deftly negotiating the black-lacquered tables in the moodily lit dining room, talking relative chilli factors or advising on the 100-strong wine list, waitstaff are admirably professional and personable. The three-milk cake bejewelled with pistachio nuts and dried raspberry is equally impressive, an ovation-worthy close to the feistier acts.

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • One glass
  • Price:
  • E $9-$29

    M $38-$45

    D $4-$18

  • Feature:
  • Licensed
    Wheelchair Access
    Private room
    Impressive Wine List
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings recommended
  • Chef:
  • Andy Evans & Neil Perry


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