Spice Temple reminds you why it’s a pleasure to have Mr Perry in Melbourne.
Neil Perry, with business partners Trish Richards and David Doyle, have created a space that is dark with rich toffee-hued lighting, comfortable seats, dark wood tables that hold crockery in varying shades of black next to contrasting hanging beads that act as partitions throughout the large space.
The menu allows the diner to explore Perry’s interpretation of Chinese cuisine as much or as little as desired (it’s all about share plates). The Chinese regions of Sichuan, Yunnan, Hunan, Jiangxi, Guangxi and Xinjiang inspire Spice Temple’s menu. Heat, spice, sourness, saltiness, and aromatic and perfumed aspects to the flavours and textures are evident in more than just the food; the drinks are a vital part of this operation.
The wine list is structured tightly, only 100 wines at any one time, and the cocktails – there’s one named after each Chinese Horoscope sign – are constructed to calm and clear the palate in preparation for the next flavour.
The menu intentionally avoids the standard Cantonese fare and, by focussing on regional mainland dishes and flavours, sets the restaurant apart from the norm.