Rockpool Dining Group has slowly begun a phased reopening of their many restaurants across Sydney, which has now included the famed Spice Temple. The popular ode to to Chinese flavours and all levels of heat has now started welcoming dine-in guests.
RECIPE: Spice Temple’s Kung Pao Chicken
Executive Chef Andy Evans’ will be serving up his beloved signature dishes such as the kung pao chicken and stir-fried prawns with salted duck egg along with a newly developed menu.
Making a comeback will be their classic yum cha menu with crowd favourites such as their white cut chicken with ginger and shallot dressing, fried salt and pepper silken tofu with spicy coriander salad, crystal vegetable dumplings.
Their iconic 10-dish Golden Banquet menu will feature the Hong Kong typhoon-style fried squid, Hangzhou-style steamed flathead, Nanjing-style braised pork hock with other unique dishes and their classic dinner menu available.
Spice Temple will comply with safe-dining measures and will be consistent with government mandated health and safety regulations. The four-square metre social distancing rule will still be applied along with hand sanitisation available and cashless transactions.
The restaurant will be open for lunch Wed-Fri from 12pm-2pm, and dinner Wed and Thurs 6pm-9pm; Fri 6pm-10pm; and Sat 5:30pm-10pm.
For more information on Rockpool Dining Group’s safe dining pledge click here
10 Bligh St, Sydney | spicetemple.com.au
