* Click here for rating key
Spice Temple Restaurant Review: A recurring theme in Neil Perry’s restaurant history is his involvement with Asian cuisines. The heat, the spiciness, the endless palette of ingredients suit his love of diversity. And Australia, poised at the edge of Asia, is very comfortable with tropical flavors. However, here Perry explores mainland Chinese cuisine, veering away from mainstream Cantonese, serving up distinguished dishes, many still with their poetic national names attached: fish drowned in heaven facing chillies and Sichuan peppercorns is more prosaically "Leatherjacket Sichuan style," for instance. And you’d guess that hot sweet-and-sour numbing pork or tingling prawns contain Sichuan peppercorns as well. Three shot chicken is explained only by “Beer, chilli and soy.” Like many of Perry’s menus, there are dozens of dishes --- several with live-from-the-tank seafood. The choices are extensive, so much so that one of the two banquet menus for the whole table may seem the only sensible way to relax and try as much as possible. With his usual attention to detail, Perry has made sure that the 100 wines are meticulously picked to best enhance the often-tricky flavor combinations of his cuisine. And, of course, they do.