When Spice Temple opened its doors in 2008, a new foodie destination arrived in Sydney. With rave reviews and a multitude of awards for its sophisticated modern Chinese cuisine, Spice Temple is the brainchild of acclaimed Australian chef Neil Perry. The stylish modern interiors are dark and sultry, with exposed light bulbs, dramatic red floors and shimmering golden curtains. However its Neil Perry’s cuisine which well and truly takes centre stage, with beautifully presented and innovative interpretations of spicy regional Chinese classics. The premium quality of the ingredients is evident in every dish, from smash-hits such as the tea smoked duck breast with spicy Chinese mustard; to the signature ‘hot and numbing’ dry wagyu beef; and the rich and flavorsome stir fried Crystal Bay prawns with salted duck egg and four chillies. Perry’s use of chili and dried spices is highly sophisticated, taking you on a carefully executed journey from the gentle tongue-tingling to the fiery lip-numbing, thankfully steering away from the less enjoyable nose run-inducing blazing heat. This is officially our favourite new restaurant in Sydney. Bookings advised.
