Chinese restaurant favourite Spice Temple Melbourne in the Crown has launched a new bar experience downstairs from its restaurant, with its own entrance via Level B1 and a full refurbishment of the space. Spice Temple Bar will be open from 4pm until late, seven days a week.
The bar’s menu was created with the rising cost of living in mind, with affordable dining options. Many Spice Temple signature dishes feature in smaller portion sizes, as well as light bites you can eat by hand. They’re mostly priced $5 to $15, and after 10pm, you can grab $18 bowls of Beijin noodles with David Blackmore Wagyu and $7 Asashi.
“We saw a gap for a bar experience with late-night hours that satisfied premium dining and price-friendly cravings,” says John Sullivan, Hunter St. Hospitality Director of Venue Performance.
“We’ve borrowed from Executive Chef Andy Evans’ much-loved and internationally renowned, regional Chinese menu to offer high-quality, smaller plates and snackable items featuring premium produce that won’t break the bank and which provide an alternative to full a la carte dining.”
The bar’s refurbishment retains the seductive Spice Temple interiors with a palette of dark timber, burnished orange leather and velvet upholstered seating, with gold finishings and dark marble tabletops. Soft table and walls also help set a sultry scene.
Eastern references are evident in artwork, and the moody sparkle of candles and lantern-style floor lamps that trace the corridor entrance. Small booths and tables for two offer intimacy, while high bar stools let you easily watch the theatrical cocktail-making, and easily dine or drink on your own.
Evans started his chef career with a first-year apprenticeship at Rockpool on George Street in Sydney at the age of 19. He worked nine years with the Rockpool team before moving to Neil Perry’s restaurant XO in Potts Point, then leaving the Rockpool fold for several years. During this time, he worked at China Doll in Woolloomooloo.
In 2008, after a stint travelling through South America, he rejoined Rockpool Dining Group (now Hunter St. Hospitality) to assist with research and development for the launch of Spice Temple Sydney, which opened in January 2009 with Evans as Head Chef.
In 2011, Spice Temple Melbourne was opened and Evans took on the role of Executive Chef, overseeing both restaurant kitchens.
Related: 7 Rooftop Bars in Melbourne with Breathtaking Views and Delicious Drinks
Related: This New Melbourne Hotel Is Worth Booking For Its Resort-Style Rooftop Pool Alone
Read more stories from The Latch and subscribe to our email newsletter.