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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

Taking his cue from the less well-travelled Chinese provincial cuisines, Neil Perry has created a temple of worship to the chilli. Descend to the darkly den-like room and marvel at the unmissable "strange flavour" white-cut chicken in a sauce of sesame paste, black vinegar and chilli oil, or pay homage to feisty quail served with soothing savoury custard. Steamed eggplant comes with coriander, masses of blanched garlic and sweet pork, or peanuts for the meat-shy. The heat-shy, meanwhile, are also catered for; Guangxi-style pork belly, for instance, is roasted for the snappiest of crackling and teamed with coriander, red onion and peanuts. The staff - the smart sort who make it look easy - will advise on the chilli factor while administering a strictly curated list of 100 wines. In the dessert line-up, mango pudding topped with condensed milk Chantilly and served with lacy sesame wafers sweetly takes the sting out of any lingering heat.

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At a glance

  • Food:
  • Two Stars
  • Wine:
  • One glass
  • Price:
  • E $14-$29

    M $38-$55

    D $14-$18

  • Feature:
  • Licensed
    Private room
  • Cards:
  • American Express
    Diners Club
  • Bookings:
  • Bookings essential
  • Chef:
  • Andy Evans & Neil Perry



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