Renowned Sydney dining institution, Spice Temple, is celebrating its 15th birthday. Executive Chef, Andy Evans, who has been in the kitchen since the day Spice Temple opened its doors, has curated a special anniversary banquet menu available for the month of June for $149pp that will feature some of the most popular dishes from the last 15 years for this culinary milestone. Bookings can be made here.
Spice Temple, known for its moody and mysterious underground setting, has played a significant role in shaping the Sydney dining scene with a legacy now spanning 15 years. The two-hatted, premium dining experience which helped paved the way for modern Chinese food in Australia, has stayed loyal to its original dining concept and culinary roots despite changing trends over the years.
The restaurant celebrates the diverse regional cuisines of China focusing on the flavours and cooking methods of provinces such as Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang. Its authentic approach, consistent quality and signature dishes which have become synonymous with the restaurant’s identity, continue to have timeless appeal for diners.
During the month of June, guests can reserve their spot for an unforgettable culinary journey as Spice Temple’s Executive Chef, Andy Evans, unveils the return of iconic signature dishes curated exclusively for this anniversary banquet. Drawing from the last 15 years, Evans is bringing back beloved classics that reflect the rich tapestry and robust flavours of regional Chinese cuisine. Full menu with dish notes can be found here.
A pioneer in his culinary niche, Executive Chef Andy Evans, said: “We have never wavered from our purpose which is to showcase regional Chinese cuisine. We love stretching our guests’ minds when it comes to regional Chinese food and getting them to try dishes they would not normally order and end up enjoying immensely.”
Evans has carved out a long, successful career, beginning with his first-year apprenticeship under Neil Perry at Rockpool on George Street in Sydney at the tender age of 19. Then in 2008, he was seconded by Perry to assist with research and development for his next restaurant – Spice Temple. The pair spent several weeks in Hong Kong, Shanghai and Beijing, drawing inspiration for the new menu.
Spice Temple Sydney opened in January 2009 with Evans as Head Chef and he’s been tossing the woks at the Bligh Street restaurant ever since. When Spice Temple opened in Melbourne in 2011, Evans moved into the role of Executive chef overseeing both venues. As Evans says, he is nothing without his team, many of which have had tenures of eight to ten years themselves.
Evans and his team’s commitment to and relationship with Spice Temple’s producers and suppliers have held strong since day one, some of which are showcased throughout the 15 years banquet, including the likes of David Blackmore Wagyu, Bruce Collis, Velluti’s, Nicholson & Saville, Andrews Meat’s and Poulos Bros to name a few.
Evans said, “We only work with suppliers that share the same vision as we do. On Sundays I chat with the fisherman, growers and farmers about what is coming through in the next week. If it’s not the best we can buy, it doesn’t go on the menu.”
Spice Temple has truly earned its badge of honour as one of Sydney’s most established dining institutions and is looking forward to continuing to win the hearts of Sydney’s diners for many years to come.
SPICE TEMPLE
10 Bligh St, Sydney NSW 2000
www.spicetemple.com.au
@spice.temple
Image credit: Kitti Gould
