Spice Temple Sydney
About Spice Temple Sydney
Neil Perry is the founder of Spice Temple located in the sub basement of the Art Deco Mutual Building. Tall, dark and mysterious…sound familiar? Probably not, because this unique venue showcases regional Chinese food with a hundred wines to match each and every dish. The deep, dark and mystical setting is ideal for group dinners and sharing. The menu may include Silken tofu and preserved egg salad with wood fired jalapeno chili or Guangxi style roast pork belly.
Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 110 Chef: Andy Evans Sommelier: Christian Denier
Opening Hours
Lunch Monday-Friday noon-3pm; Dinner Monday-Saturday from 6pm.
Groups & Functions
- Up to 110 Guests
- Birthday Party
- Dinner Party
Setting is captivating with perfect sophisticated use of lights and shadows. Service was spot on. We had banquet menu #2 with wines: absolutely recommended to get matching wines! Menu highlights (IMO): roasted duck, pork, sauce with prawns and mango-chantilly dessert. Don't dine without wines! Only problem we had...we couldnt finish the food, it was too much ;-) Good value for money to Sydney standards.
Every part of this visit was wonderful, from walking in and being greeted to the bar staff talking to us whilst we waited for our table (we were early) we opted for the tasting menu with wines to match and we were blown away by the standard of food and the inventive combinations. The matching wines were beautiful and elegant, we loved the pino gris that much we asked for an extra glass at the end. The staff were attentive, energetic and enthusiastic just like the place itself. Its definitely a place for a group of people as its a vibrant and funky place, I cant wait to go back.
I have eaton there a number of times and it just seems to keep getting better.
The service i have found to be as good as it gets in sydney. Thanks Neil for onother great Sydney Restaurant Make sure you try the cocktails, these are the citys finest
We recently dined here and were very disappointed with the service levels. Although the food was good, we left with a bad taste due to service. The drinks were slow, 3 drinks were "forgotten", our table was booked for 8.30 and we didn't get seated until 9.15 with no apology, the waitress assumed we knew the lay of the land and was arsey when we asked if we could order individual dishes. I sent an email highlighting the service levels to which I did receive a very weak response from the general manager, Baci Moore. She suggested that if we wanted to dine there again that we call her first so she would make sure their service levels were on form??? I'm not sure about anybody reading this, but I do not expect to prompt a 1 chef hat restaurant to get their ship in order prior to us dining their ! Was the manager expecting a visit form the queen? Overall disappointing service and weak response from their management.
Food was amazing. Everything we tried was a flavour explosion. Particulary loved the braised wagyu. Will definitly visit again. Took way too long to get drinks though.