Chef Neil Perry opens new spicy restaurant
Your Chinese menu skills surpassed the set banquets long ago and your quest for the perfect dumpling has taken you to many an eastern corner. Next stop is the sub-basement level of Bligh Street in the CBD. The first Sydney restaurant opening of 2009 has just opened its discreet doors.
 
Chef Neil Perry has been sculpting Sydney’s restaurant scene since, well, since his ponytail was in fashion so you can estimate the calibre of food and atmosphere he’s created with Spice Temple. The food draws inspiration from regional provinces including Sichuan, Yunnan, Hunan and Guangxi. The restaurant’s furnishing is strikingly modern and the interior dramatically lit.
 
A team experienced in the best kitchens, like Restaurant Manager Baci Moore (ex Longrain,Tetsuya’s, Nobu London) and Head Chef Andy Evans (ex XO and Rockpool Sydney), are part of the new restaurant redefining Chinese. 
 
If you want Neil’s thoughts on the place see his blog. Or rather get yourself a table and let your tastebuds do the talking. 
 
Spice Temple
10 Bligh Street, Sydney 2000
For enquiries and bookings t: (02) 8078 1888
 
TG