CHINESE NEW YEAR AT SPICE TEMPLE
February 1st, 2011. Posted by Sarah
MELBOURNE
To celebrate Chinese New Year and the Year of the Rabbit, Spice Temple Melbourne will be presenting a special banquet menu from Thursday 3 to Sunday 6 February.
Head Chef, Ben Pollard has created a special menu of Spice Temple signature dishes, incorporating ingredients that promote health, wealth and fertility during New Year festivities.
Cabbage and radish pickle
Sichuan pickled cucumber and shiitake mushrooms
Steamed crab dumplings
Preserved egg with wood fire grilled peppers
Shredded rabbit and Sichuan black bean salad
Clams with olive paste
Whole steamed snapper with ginger and shallot
Pork belly with fresh bamboo shoots and garlic stems
Wagyu beef steam boat with wild bamboo pith, bamboo shoots, abalone mushroom, noodles and garlic flowers in superior stock
Mango pudding with condensed milk Chantilly
Cherry jellie and peanut chocolate bar
The menu is priced at $130 per person and will be available at both lunch and dinner from Thursday 3 to Sunday 6 February.
For bookings and further information call 03 8679 1888 or visit www.rockpool.com.
SYDNEY
Up the hill in Sydney, we have our own Chinese New Year banquet menu, courtesy of chef Andy Evans. Make your booking quickly as this one is only running until Friday night and includes a very special “Fortune cocktail” ~ aperol, conitreau, peach and cava.
Pickled cabbage & radish
Sichuan pickled cucumber & shitake mushroom
White cut chicken with spring onion oil
Strange flavour sesame noodles
Lamb & fennel dumplings
Tea eggs with salted olive and black bean paste
Hot & fragrant prawns
Stir fried spanner crab with garlic & baby leeks
Hot & numbing pork
Beef braised ‘Hakka style ‘with Chinese five spice & fermented red bean curd
Steamed abalone mushroom with organic bamboo shoots & pith
Steamed jasmine rice
Orange chiffon jelly cake each
Almond pudding with rose granita to share
$110 per person. Bookings on 02 8078 1888 or visit www.rockpool.com
And if just a quick bite to celebrate the Year of the Rabbit is more your style, then pop in to either of our Spice Temples, pull up a seat at the bar, order a plate of dumplings and celebrate with our signature cocktail menu, which draws on the 12 years of the Chinese zodiac.
“The Rabbit” is the perfect stand alone drink or aperitif to any meal ~ crisp green apples with jasmine tea soda, cucumber and Hendrick’s gin.
We look forward to seeing you!
Tags: Andy Evans, Ben Pollard, Chinese New Year, Crown Casino, crown complex, food stories, Melbourne, Neil Perry, Restaurants, Rockpool, Rockpool Bar & Grill Melbourne, Rockpool Bar & Grill Perth, Rockpool Bar & Grill Sydney, Rockpool Sydney, Spice Temple, Spice Temple Melbourne, The Waiting Room, Year of the Rabbit
