Our food is designed for the shared table. Seasoned with an unmistakable Chinese flavour, The hottest dishes are printed in red. these unique and truly special dishes are driven by my long fostered passion for Asian Cuisine – Neil Perry AM

THE GOLDEN BANQUET PICKLES NOODLES POULTRY FOR THE ENTIRE TABLE To awaken the palate and to cool the fire Belt noodles with XO and bacon 29 $85 per person Cabbage and radish 10 Crispy Australian Chinese style Sichuan peppercorns, heaven facing chillies and cashews 49 Cucumbers with smashed garlic and Cucumbers with smashed garlic and ginger 12 with pork relish 34 Crisp skinned 1/2 chicken Cabbage and radish with a choice of lemon or ginger and shallot, or black vinegar 45 White cut chicken with ginger and shallot SALADS & COLD CUTS LIVE FROM THE TANK Hot and numbing duck 49 Fried pork chop with sweet soy Raw yellowfin tuna with spicy orange oil and lettuce 39 Market Price Fried squid, Typhoon style BEEF Spinach and sesame salad 18 Lobster 1kg Steamed flathead, Hangzhou style Mud crab 1kg Stir fried grass fed beef fillet Lap yuk and aged black vinegar Steamed eggplant with three flavours with cumin, fermented chilli and onion 49 Garlic, and sweet pork 29 Pippies 250/500g Hunan style pork belly with red pepper and garlic stem Stir fried wagyu brisket Kung Pao chicken White cut chicken with a choice of with baby eggplant and chilli paste 49 with strange flavour dressing 29 Sichuan peppercorns, heaven facing chillies and cashews Four chillies Beef fillet in fire water Tea smoked duck breast Black bean and salted chilli Steamed Chinese broccoli with Broth blackened with chilli and Sichuan peppercorns 55 Pineapple granita with pickled cabbage and Chinese mustard 38 Salted olive and black bean dressing Ginger and shallot with liquorice syrup and mint meringue VEGETABLES HOT ENTREE XO sauce Add fried or boiled egg noodles 5 of fresh shiitake, oyster, enoki THE DYNASTY BANQUET Fried eggplant with spicy ginger and garlic dressing 25 FOR THE ENTIRE TABLE and wild Chinese mushrooms, Yunnan style 39 Crisp fried quail marinated in fermented $99 per person SEAFOOD Steamed king abalone mushroom, red bean curd and five spice 19 garlic stems, chives and ginger 19 $55 for matching wines per person (100ml pour) Kung Pao prawns Cucumbers with smashed garlic and ginger Fried salt and pepper silken tofu with Steamed Chinese broccoli with oyster sauce 18 spicy coriander salad 27 Sichuan peppercorns, heaven facing chillies and cashews 55 Cabbage and radish Steamed flathead, Jiangxi style Water spinach stir fried with Sichuan style 19 White cut chicken with strange flavour dressing Fried squid, Hong Kong Typhoon style 34 Pickled mustard green and chilli 49 Greens stir fried with garlic 19 With a choice of Fried pork chop with sweet soy 26 Fish drowned in heaven facing chillies Hunan style pork ribs with black bean and chilli Raw yellowfin tuna with spicy orange oil and lettuce and Sichuan peppercorns Mild, medium or hot 32 RICE OR Lamb and cumin pancake Leatherjacket Sichuan style 49 2016 Riesling, Kabinett, Balthasar Ress Spice wings with heaven facing chillies 34 House style fried rice 19 Stir fried prawns Bacon, peas and salted chilli Hattenheimer Schützenhaus, Rheingau, Germany Hot and numbing dry Wagyu beef 29 with salted duck egg and four chillies Steamed rice 5 pp Pippies with a choice of Brined, dried, fermented and pickled 55

Salted olive and black bean or XO sauce DUMPLINGS AND THINGS Stir-fried spanner crab Stir-fried spanner crab Crystal vegetable dumplings 4 for 16 with leeks and mung bean noodles with leeks and mung bean noodles 59

2017 Grüner Veltliner, Weszeli ‘Langenlois’ Kamptal, Austria ‘Har gao’ steamed prawn dumplings 4 for 16

Hot and numbing crispy duck Prawn with black vinegar and chilli 8 for 29 PORK Stir fried wagyu brisket Chicken and black fungi dumplings 4 for 16 Hunan style pork belly with baby eggplant and chilli paste Northern style lamb and fennel dumplings 8 for 29 with red pepper and garlic stem 49 Water spinach stir fried with Sichuan style Prawn toast with Spice Temple sauce 18 Hot, sweet, sour and numbing pork 2017 Grenache Blend, François Xavier Lambert Chilli, sugar, black vinegar and Sichuan peppercorn 49 Lamb and cumin pancake 22 Côtes du Rhone, France Nanjing style braised pork hock Pork and garlic chive steamed buns 6 for 26 Chocolate Jaffa mousse cake with black vinegar tea 49 2018 Pinot Gris, Scorpo 'Pinsanto' Mornington Peninsula, Vic Prawn and scallop 6 for 24 Tea smoked 1/2 duck with mandarin pancakes 10pcs 49

All credit card payments will incur a 1.5% processing fee. All debit cards incur a processing fee of 0.5% - 1.0%. ‘Tap and Go’ incurs debit/credit card fee. All EFTPOS no charge. A 10% surcharge applies on Sunday. A 15% surcharge applies on all public holidays. For tables of 10 or more guests, your bill will include a recommended service charge of 10%. This service charge is at your discretion. Patrons with food allergies or dietary requirements, please inform your waiter prior to ordering. Although we will endeavor to accommodate your dietary needs, we cannot be held responsible for traces of allergens.

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