Sydney Times

CITY OF SYDNEY NEWS CONNOISSEUR MAGAZINE FINE DINING ST FOOD & RESTAURANT GUIDE

Celebrating Lunar New Year at Spice Temple

Written by Aksel Ritenis

Celebrating Lunar New Year at Spice Temple-Sydney

Written by Axel Ritenis ,Publishing Editor of the Sydney Times &  Connoisseur Magazine London

“Aromatic and fragrant, the culinary focus at Spice Temple is regional China, looking at the different provinces of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang. With the dusty aromas of dried spice and the intensity of chillies (dried, fresh, salted, pickled, brined and fermented), our menu is designed to excite, with balance and harmony at its core.” 

Spice Temple’s a la carte menu is designed to be shared and enjoyed banquet style.

With a culinary focus on China’s far-flung regions – including Yunnan, chilli-loving Jiangxi, Hunan and Sichuan, with its citrus-hued warmth, Guangxi and Xingjiang – Spice Temple’s a la carte menu is designed to be shared and enjoyed banquet style.

Wine

As I discovered  Spice Temple has a concise wine list of exactly 100 wines, has been designed to complement the regional Chinese flavours they  celebrate in their  menu. Alongside this they  have a cocktail list featuring superbly crafted drinks based around the Chinese zodiac.

The Lunar New year Menu

The regional Chinese banquet menus costs $159 per person, including a Rabbit cocktail on arrival. An optional wine pairing is available for $75 per person.

Spice Temple Sydney – Chinese New Year Banquet Menu

运气 Luck

Pickled cucumbers with mint and garlic

Baby tomatoes with strange flavour dressing

Roasted cashews with basil

繁荣 Prosperity

Raw tuna ‘Yu Sheng’

Tea eggs with superior soy

財富 Wealth

Pork, prawn, and garlic chive spring rolls

幸运 Fortune

Pipis with pork and Shaoxing wine

 

 

长寿 Longevity

Steamed Coral Trout with King Brown mushrooms, rice noodles and curry leaves

 和谐 Peace

Wu Xi new year pork ribs

幸福 Happiness

Tea-smoked chicken with aged black vinegar

丰产 Fertility

Stir-fried baby greens with ham

爱 Love

Raspberry royale

My experience – Fabulous Wine & Food pairings

On my  visit on Friday the 20th january, We were offered some truly memorable wines ,..the first being a Rheingau German Riesling Balthazar Ress Kabinett Riesling,..served with the Pork, prawn, and garlic chive spring rolls( amazingly enough I visited  this winery in Germany during the European summer only 3 months ago),..amazing coincidence,..then we had a very good,..slight oily white Yalumba Viognier ,.which went really well with the Seafood,..especially the delicate Raw tuna ‘Yu Sheng and later on the  Steamed Coral Trout . With the Tea-smoked chicken with aged black vinegar and the and the Wu Xi new year pork ribs we were served  a truly interesting and well matched Mondeuse red wine from Mount Majura in the Canberra district.It is very unusual to find a Mondeuse varietal wine and the only other winery I know of that produces this wine is Brown Bros in the King Valley,Victoria.To finish We  enjoyed a fairly dry Simfonia Petite Manseng  which went exquisitely with the delicious Raspberry Royale!

Now, I should mention this experience is nicely curated and  structured, and guided by a  knowledgeable sommelier (In this case a charming and knowledgeable Somm called Alex)  who  presents each course and explains a little about the wine,.. and I must say  the selected  wines really did add an extra dimension ,…and makes it a more memorable experience. It also saves you agonizing  over the Wine List and selection a,..and gives you more time to engage and socialize with your dinner companions . I would highly recommend this option for the Chinese New Year!

 

Limited-edition banquet menus available.

$159 per person
Optional matching wines $75 per person

Spice Temple Sydney
Available from Tuesday, 17 January to
Saturday, 28 January.
View Menu & Make A Booking 

Spice Temple Melbourne

Available from Tuesday, 17 January to
Sunday, 29 January.
View Menu & Make A Booking

Address: 10 Bligh St, Sydney NSW 2000

Hours: 

Reservationrockpool.com

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About the author

Aksel Ritenis

Publisher and Custodian of the Sydney Times

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