Why celebrate 15 years of Spice Temple

In the bustling culinary landscape of Sydney, Spice Temple stands as a beacon of gastronomic excellence, celebrating 15 years of crafting unforgettable dining experiences. With a dedication to sourcing only the finest ingredients and a commitment to culinary artistry, Spice Temple has solidified its reputation as a dining institution that captivates the hearts and palates of Sydney’s discerning diners. A legacy of exceptional suppliers Throughout its illustrious history, Spice Temple has curated a selection of exceptional suppliers, each chosen with care and a shared vision of quality and excellence. From the renowned David Blackmore Wagyu to the artistry of Velluti’s, Spice Temple’s dedication to working with the best in the industry is evident in every dish served. By fostering close relationships with suppliers like Bruce Collis, Nicholson & Saville, Andrews Meat’s, and Poulos Bros, Spice Temple ensures that only the finest ingredients grace its menu. The heart of Spice Temple: quality above all For Executive Chef Evans, the heart of Spice Temple lies in the relentless pursuit of quality. By engaging directly with fishermen, growers, and farmers, Evans ensures that only the freshest and most exceptional produce finds its way onto the menu. This dedication to quality is non-negotiable, with Evans emphasizing, “If it’s not the best we can buy, it doesn’t go on the menu.” This commitment to excellence resonates through every aspect of Spice Temple’s culinary offerings, setting a standard of uncompromising quality that defines the dining experience. A badge of honour: Sydney’s culinary gem With its unwavering dedication to quality, Spice Temple… Read More