Yum Cha at Spice Temple Melbourne

Written on 31st January 2012
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 Neil Perry and the team from Spice Temple Melbourne will launch a brand new yum cha menu on Wednesday 8 February 2012.
Regarded by Perry to be one of the city’s best quality and freshest yum cha offerings, the menu will feature a selection of over 40 dishes and the who’s who of high quality suppliers.
“Everything on the menu will be sourced from our line up of reputable suppliers and made in our kitchens – from the delicious ‘sriracha’ style chilli sauce and the paper thin cheong fun (rice noodle rolls) to the variety of classic dumplings such as har gow and wu gok. 
“We will also be using the wood fire grill upstairs at Rockpool Bar & Grill to make our delicious BBQ pork buns and the char siu pork for our cold cut plate,” says Perry.
Spice Temple Melbourne will also offer a selection of other larger style dishes using outstanding produce such as Spencer Gulf prawns, tripe from Greenhams in Tasmania, export quality chickens’ feet, mussels from Kinkawooka in SA and octopus hands from Fremantle in WA.
Some of Perry’s signature yum cha dishes on the menu will include:
Har gow
King prawn and bamboo fresh rice noodle
White jade rolls with crab meat sauce
Lamb and salted chilli pot stickers
Pork curry puffs
Crispy pork, pickles and salted chilli sliders
‘World’s best’ egg tart
“We consider Spice Temple to be one of the best examples of modern regional Chinese cooking in Australia and we’re excited to be presenting this new yum cha menu, which will demonstrate the skill and diversity of our chefs and give our customers more reasons to return,” he says.
Yum cha will be served daily from 12 noon – 3pm Monday to Sunday.
For bookings or further details contact Spice Temple Melbourne on (03) 8679 1888.