Sydney’s culinary gem, Spice Temple, has reopened its doors, unveiling a stylish new chapter in its illustrious 15-year journey.
This beloved establishment, tucked away in a moody underground setting, has been pivotal in redefining modern Chinese cuisine in Australia. With its latest transformation, Spice Temple promises an experience that tantalises the senses while honouring its rich heritage.
Under the expert guidance of Executive Chef Andy Evans, who has been at the helm since the restaurant’s inception, Spice Temple has introduced a series of exciting changes. The revamped menu offers a nostalgic nod to Chinese cuisine of the 1980s, featuring dishes like pork and prawn omelette, Yunnan pineapple fried rice with bacon, and Hong Kong chicken curry. These additions complement the restaurant’s original menu, inviting diners on a culinary journey through time and taste.
This evolution isn’t just limited to the plate. Evans has crafted a sensory-led dining experience that goes beyond the conventional. The aroma of Chinese spices fills the air, setting the stage for a theatrical dining experience. Live cooking stations have been introduced, allowing guests to witness the artistry behind each dish, particularly the new array of hot pots crafted in full view of diners.
The restaurant’s interiors have also undergone a sophisticated makeover, blending modern elegance with touches of tradition. Elements of burnt wood, distressed metal, brass accents, black exposed brick, and neon red highlights come together to create an energetic and chic atmosphere. The new design offers a refreshed aesthetic that enhances the overall dining experience, making every visit a feast for the eyes as well as the palate.
Spice Temple’s transformation extends to its capacity, now accommodating 180 guests. This includes 30 additional dining seats, 18 new spots at the bar, and a versatile private dining room that can host up to 48 guests, complemented by three new private dining rooms featuring inbuilt lazy susans—perfect for group events.
Reflecting on this new era, Evans expressed his excitement: “This is about looking to the future and not just the now, not following trends, my mission is to create a space and menu I love, that goes beyond good food and is a beautiful experience from all dining aspects.” His vision ensures that while Spice Temple evolves, it remains true to its core—showcasing regional Chinese cuisine in innovative ways.
Spice Temple first opened its doors in January 2009, with Evans leading the kitchen. His journey continued as he took on the role of Executive Chef for both the Sydney and Melbourne venues, fostering a team whose longevity speaks volumes of their dedication—many have been with him for eight to ten years.
As Spice Temple enters this exciting new phase, it stands ready to welcome guests into a world of culinary wonder, where tradition meets innovation in a harmonious blend of flavours and experiences. Bookings are now open, and with its revitalised offerings, the Spice Temple promises an unforgettable dining adventure that pays homage to its storied past while embracing a bright future.
Find Spice Temple at 10 Bligh St, Sydney NSW 2000