14 January 2009
New Spice Temple opens
Neil Perry and his business partners, Trish Richards and David Doyle, have opened their latest restaurant in Sydney, Spice Temple.
Located in the sub-basement of the heritage-listed Art Deco City Mutual Building at 10 Bligh Street Sydney, Spice Temple is a modern Chinese restaurant, driven by a philosophy that incorporates the traditional values of the best possible service with a deep respect for the highest quality produce.
This philosophy is complemented by Spice Temple's commitment to being at the forefront of visionary restaurant design. Expertly designed by leading Australian architects, Bates Smart, Spice Temple is tucked-away in the building's basement and entered via a discreet doorway.
The dining room is warm and dramatically lit and while there is little reference to Asia in the architecture, the space is intimate, relaxed and sexy, with subtle influences of the exotic street hawker food markets in China.
Perry says, 'The solid foundation of respect for the history and authenticity of our design and dishes were further developed on recent travels through China. Our menu pays homage to and draws inspiration from the provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang.'
Seasoned with an unmistakable Chinese flavour, Spice Temple's unique and truly special dishes are driven by a long fostered passion for Asian cuisine and will delight the senses with their contrasting tastes and textures.
While Spice Temple's food is designed for the shared table, so too is the wine list with an interesting and exciting selection of exactly 100 Australian and imported wines to force Spice Temple's list to be the best possible match for its extraordinary Asian food.
Every wine has a reason to be on this list and when a new wine arrives, another leaves. Many of the wines can be had not only by the full bottle, but also by the glass and by the half-bottle. This allows customers to mix and match the wine and food selections and discover for themselves the pleasure of finding exciting combinations.
'With the dusty aromas of dried spice and the intensity of chillies – dried, fresh, salted, pickled, brined and fermented – Spice Temple's food is cooked to excite, yet the balance and harmony is never lost. This is the cornerstone of truly beautiful Asian cooking,' says Neil.
Spice Temple is open for lunch Monday to Friday and dinner Monday to Saturday.