Spice Temple's 15th Birthday Banquet

Overview

To celebrate its 15th year, Spice Temple has launched a special, Sydney-exclusive menu starring dishes that have defined the fine diner over its journey. Throughout June, you'll be able to indulge in the long-standing institution's most celebrated dishes of past and present with this 10-course banquet.

In true Spice Temple fashion, the menu, curated by Executive Chef Andy Evans, draws upon an array of flavours and cooking methods from Chinese provinces spanning Sichuan, Yunnan, Hunan, Xinjiang and more. You can expect the likes of Sichuan-style poached chicken, which is dressed in a green chilli dressing for an additional kick; Evans' spin on the restaurant's original lamb and fennel dumplings in spring roll form; Hong Kong-inspired squid coated in tapioca starch, fried and topped with a roasted five-spice mixture; and Hunan-style silken tofu paired with preserved eggs.

For mains, you'll tuck into your choice of one of three OG Spice Temple dishes, all of which have become menu mainstays due to popular demand. Take your pick from the stir-fried Sichuan prawns, steamed Jiangxi-style flathead or fish drowned in heaven-facing chilli, which packs a flavourful punch.

A sweet and dry Hunan-style pork dish, stir-fried cumin beef fillet and fermented chilli creation originating from Shaanxi and greens tossed in ginger and garlic round out the savoury offer. As for the final sweet treat, the incredibly light three milk cake finished with dried raspberries, roasted pistachios and roasted almonds — the brainchild of Spice Temple's original pastry chef, Catherine Adams — will end the feast.

This is one trip down memory lane you'll want to book in ASAP — spots for the limited-time dinner series are filling up quickly.

Image credit: Kitti Gould.