Spice Temple’s much-loved, lunch-time noodles are back by popular demand, giving guests a quick bar lunch option that is value-packed and brimful of premium produce.
Each bowl of fragrant noodles bears Spice Temple’s signature regional Chinese stamp and can be paired with a Tsing Tao beer or a glass of white or red wine for just $25.
Served in the bar only, the new menu boasts five premium noodle options, featuring the finest produce such as David Blackmore Wagyu, alongside a selection of popular Spice Temple dishes that are suitable for a quick lunch.
- Beijing Noodles with Blackmore Wagyu and Cucumbers
Described by Executive Chef Andy Evans as a staple comfort food from north-east China, Beijing noodles are thick and deliciously chewy. They are served with a rich, fragrant sauce made from premium David Blackmore Wagyu. These noodles are also available at Spice Temple Melbourne.
- White Cut Chicken, Ginger, Shallot with Egg Noodles
White poached chicken is served with a refreshing ginger and shallot dressing. Egg noodles are blanched and mixed with the silky chicken, shallots, ginger, and shallot dressing. These noodles are served cold.
- Stir-Fried Rice Noodles with King Brown Mushrooms
Another light lunch addition, King Brown mushrooms are stir-fried with rice noodles and garlic chives. These noodles have no chilli, making a perfect meat-free, no-heat option.
- Braised Pork, Fermented Chilli with Belt Noodles
The spiciest noodles of all, these thick, delightfully chewy belt noodles are served with a pungent sauce of pork, ginger, garlic, and fermented chilli, which is laced with additional salted and dried chillies for extra kick. It’s definitely a dish for chilli lovers.
- Fried Shanxi Noodles with Lamb and Cumin
Named for the Muslim-influenced Shanxi province, which favours noodles, lamb dishes, heavier spices, and strong flavours such as cumin, Sichuan and onions, these noodles are hand-thrown,
finger-length and irresistibly chewy.
Also on the new bar menu is a selection of Pickles and Cold Cuts ‘to awaken the palate and to cool the fire’, including Daikon with Ginger and Black Sesame; Cucumber with Ginger, Garlic and Mint; Raw Yellowfin Tuna with Spicy Orange Oil and Lettuce; and Tea Smoked Duck Salad with Mustard Soy Dressing and Pickled Cabbage.
Diners can also explore Spice Temple favourites, such as Prawn Wontons with Aged Black Vinegar Dressing; Prawn and Pork Spring Rolls; Lamb and Cumin Pancake; Spice Temple Fried Chicken Wings with Heaven Facing Chillies, and Fried Eggplant with Spicy Ginger and Garlic Dressing.
Spice Temple Executive Chef Andy Evans said the new noodle bowls are a “convenient indulgence” in the heart of the city, and an unbeatable price point considering the extent of premium produce incorporated into each generous dish.
“For city workers or day-trippers looking for a tempting and affordable dining option, without compromising on quality, our noodles tick all of those boxes,” Chef Andy said.
“I am confident that once guests try a bowl, they will come back to work their way through the rest of the noodle options, as well as the rest of the new bar menu.”
Spice Temple Sydney is open for lunch Wednesday to Friday from 12pm to 3pm.
Spice Temple Melbourne is currently offering Beijing Noodles with Blackmore Wagyu and Cucumbers with a Tsing Tao beer or glass of wine or red wine for $25, Thursday to Sunday from 12pm to 3pm.