Just when we thought the festive season had finally come to an end, the lunar calendar celebrations are set to descend on Sydney with weeks of festivities to celebrate Chinese New Year from Friday 27 January to Sunday 12 February.
This year’s celebrations are all about the Year of the Rooster, and chefs across the city from high-end restaurants to dumpling dens and night markets will be creating something a bit special to honour the plucky zodiac symbol.
Spice Temple on Bligh Street, where the culinary focus is on regional China with a distinct avoidance of your typical Cantonese fare, will be offering a nine-course banquet menu specially designed by chefs Neil Perry and Andy Evans.
Available from Monday 23 January to Sunday 5 February for lunch or dinner, the menu will include dishes and ingredients said to promote each of the key themes of the New Year including health, wealth and prosperity for the year ahead.
Evans explains: “Food is the cornerstone of Chinese New Year celebrations, so in the spirit of festivities we’ve created the perfect celebratory menu featuring a range of new dishes and interesting flavours that are uniquely Spice Temple.”
Dishes to drool over include Raw tuna with spicy orange and iceberg; Stir fried spanner crab with mung bean noodles, salted red and pickled green chilli; Roast pork belly with hot sweet and sour sauce and a delicious Caramel ice cream with praline to finish off the meal.
The menu will be available for lunch or dinner at $95 per person with matched wines for an additional $55 per head.
WHAT: Chinese New Year banquet
WHERE: Spice Temple, 10 Bligh Street, Sydney
WHEN: Monday 23 January to Sunday 5 February for lunch or dinner
COST: $95 per person, plus $55 per person for matching wines
For further information or to make a booking, call 02 8078 1888 or visit www.rockpool.com
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