Tuesday 16 April 2013

Spice Temple, Sydney



Had a little bit of difficulty finding the entrance which we eventually found was right next to Rockpool Bar & Grill. The LCD screen on the entrance door magically leads you down the stairs to Spice Temple. Interior is dark and dramatic, furniture is rich and warm, ambience is chic and exotic, service is friendly and food is spicy and hot!


Portraits of Oriental women on the business cards add a certain exotic allure. 



Spice Temple focuses on Chinese regional food mainly, Sichuan, Hunan, Guangxi, Jiangxi, Yunnan and Xinjiang. Refer to my previous posts on Uyghur/Xinjiang and  Hunan cuisines.
One thing common among the dishes of these neighbouring provinces is its overly hot spicy flavours.
Neil Perry has done an impressive job at recreating these dishes and spicy food has never tasted so good.



(source www.nationsonline.org)




Cabbage and radish pickle


Silken tofu and preserved egg salad with wood fired Jalapeno chilli



Steamed eggplant with three flavours
garlic, coriander and sweet pork



Northern style lamb and fennel dumplings



Fried squid with whole five spice and dark chilli paste



Steam blue eye fillet with salted chilli black bean



Hot, sweet, sour and numbing pork
chilli, sugar, black vinegar and Sichuan peppercorn




Stir fried greens





Stir fried Wagyu brisket with baby eggplant and chilli




Rockmelon granita



Choc chip cookies





Spice Temple
02 8078 1888


10 Bligh St
Sydney



Spice Temple on Urbanspoon

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