Spice Temple Melbourne Grand Tasting Menu
December 1st, 2011. Posted by Neil
I love the food we do at Spice Temple, and I reckon that it’s pound for pound the best Chinese regional cuisine you will find in this country. Melbournians are very lucky because they also have the best Cantonese restaurant in Australia as well – the Flower Drum, which I adore.
We were thinking about how we could raise the bar at Spice – I really wanted to do a banquet that wasn’t shared but was plated individually, as you see in the great Cantonese restaurants of Hong Kong and also at the Flower Drum.
After some deep discussions and a bit of fine tuning, this week at Spice Temple Melbourne we have started, for want of a better name, the Grand Tasting Menu.
How grand? Well, when you have abalone, lobster, David Blackmore wagyu, duck, scallops, pork and mango all lined up on the your menu, I think that is pretty grand!
I wanted to create a menu that not only displayed a taste of luxury, but had the DNA of Spice Temple. I also want our kitchen to cook food to the highest standard that would allow us to be considered along with some of the finest Chinese restaurants in the world.
Here are photos of the successful dishes we finished trialling, just to tantalise your eyes a bit. Wait until your tastebuds get a hold of them – it is even better!!!
Steamed Scallop Dumpling with Chinese Red Vinegar
Sichuan Pickled Cucumber and Cabbage with Sliced Drunken Chicken and Nanjing Salt Water Duck
Lobster with XO Sauce on Egg Custard
Stir Fried Cocktail Abalone with Mushrooms and Asparagus
Tea Smoked Duck with Mandarin Pancakes
First Official Ranking Officer Pork (1213 AD)
David Blackmore Wagyu Sirloin with Black Bean and Chilli
Mango Pudding with Condensed Milk Chantilly
Tags: Abalone, David Blackmore, Flower Drum, Grand Tasting Menu, Lobster, Spice Temple Melbourne, Wagyu
