Spice Temple’s Producer Series Event – Silk Road – Tuesday 22nd May
Spice Temple will add some fire to Sydney dining this winter bringing a Producer Series regional dinner that pays homage to China’s Silk Road, rejuvenated bar menu and fresh cocktail hour specials.
Guests will be taken on an exquisite culinary journey, on Tuesday, 22 May, with a six-course Silk Road dinner, as a part of Rockpool Dining Group’s Producer Series.
Spice Temple Head Chef, Andy Evans, will lead guests on this gastronomic experience through China’s famous network of trade routes known as “The Silk Road,” explaining elements of each dish along the way.
Upon arrival guests are offered Spice Temple’s Rooster cocktail – a fragrant combination of passionfruit, aperol and limoncello. The menu begins in Hangzhou with prawn and iceberg salad topped with salted olive and black bean dressing, and fresh belly bacon with garlic and lemon.
and Superior Chicken, Pork & fungi bean curd rolls
Moving on to Guangzhou, diners are served superior chicken and a dish of pork and fungi bean curd rolls, before travelling to Peking, which sees juicy pork and shallot steamed buns with hoisin.
Xian is next, starring the region’s spicy pickled cucumbers, and red braised pork belly with wood ear fungus. The fourth course showcases ingredients from the Anxi region – handmade turmeric noodles, and David Blackmore’s famous wagyu brisket and chilli.
The final destination is Kashgar, which delivers lamb shashliks, baked bread, chickpea salad and tomatoes, and a pistachio nougat parfait with almonds and pomegranate to finish.
The Silk Road dinner is priced at $99pp. Wine can be matched with each course for the additional price of $55pp.
A refreshed bar menu offers diners another opportunity to explore new dishes at Spice Temple, available between 12pm to 3pm and 6pm to 11pm. A selection of five beautifully elegant noodle dishes, including crispy chow mein with pork relish, sou mian noodles with chicken and green chilli and belt noodle with braised garlic and shredded wagyu, are all priced at $12. Other $12 dishes on the menu include spice fried chicken wings, and a choice of white cut chicken with ginger and shallot or Macau style pork chop bun.
Cocktail Hour is another diary-worthy offering. Every weekday 4pm to 6pm, guests can unwind with tailor-made Zodiac cocktails ($12), as well as the signature bar menu bun dishes ($12). A selection of house wines ($9) and lagers ($5) are also on offer.
**Information & Images Courtesy of Jade Temple/Rockpool Dining Group – Georgie Meredith
Connie Lambeth
The Australia Times News
Editor GOURMET – Food/Wine/Events
connie.lambeth@theaustraliatimes.com.au
Follow us on Instagram: instagram.com/tatgourmetmag
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