Spice Temple Melbourne

with smashed garlic and ginger

with mustard dressing

with chilli dressing

Clean, rounded, full and grassy with subtle seaweed complexities. The tea has a textured taste that is brisk and refreshing

with smashed garlic and ginger

with pickled green chilli, black sesame and shallot oil

with three flavours: garlic, coriander and sweet pork

Jiangxi style pickled mustard greens and turnip with chilli

with garlic and oyster sauce

Sichuan pepper, heaven facing chillies & cashews

chilli, ginger and black vinegar

with condensed milk chantilly

with smashed garlic and ginger

with black bean, pickled daikon and orange chilli oil

with ginger and shallot

with garlic

with black bean and bullhorn peppers

with smashed garlic and ginger

with pickled green chilli, black sesame and shallot oil

with blackbean, pickled daikon and orange chilli oil

with soy beans and sugar snaps

with coriander and chilli

with pickled cabbage and Chinese mustard

with three flavours: Garlic, coriander and sweet pork

with Sichuan salt and pepper, coriander and chilli

with fish fragrant dressing

'typhoon shelter style' with cabbage salad

with chilli paste

with dried heaven facing chillies and Sichuan pepper

with Chinese mushroom and fermented chilli

with Wagyu brisket and capsicum

with chilli

with aged black vinegar dressing

with XO sauce

Pickled greens, salted chilli, sesame

fresh bamboo shoot and white fungi

with salted duck egg and four chillies; Pickled, brined, fermented and dried

with pancake, cucumber and hoisin sauce

Sichuan pepper, heaven facing chillies and cashews

Firm tofu, Sichuan pepper, black funghi and Pixian chilli

Chilli, ginger and black vinegar

with snake beans and dried chillies

with leeks, Sichuan black bean and chilli

with salted chilli and steamed bread pockets

with black bean and bullhorn peppers

Cape Grim grass fed fillet in broth blackened with chilli and Sichuan pepper

with garlic

with shiitake mushroom and baby corn

with soybean and chilli

with oyster sauce and fried garlic

XO sauce, egg, garlic chive

Egg, wild mushrooms and fresh chilli

Egg, bacon and peas

with pineapple and caramel

with rosewater meringue and pistachio

with condensed milk chantilly

with passionfruit and candied coconut

with smashed garlic and ginger Cabbage and radish pickles

with pickled green chilli, black sesame and shallot oil

With three flavours: garlic, coriander and sweet pork. Wine Pairing: 2015 Chandon Rockpool Cuvee Sparkling, Yarra Valley Vic

pickled mustard greens and turnip with chilli

With oyster sauce and fried garlic. Wine Pairing: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Sichuan pepper, heaven facing chillies and cashews

Chilli, ginger and black vinegar. Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

With condensed milk chantilly. Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vic

with smashed garlic and ginger Cabbage and radish pickles

with pickled daikon and orange chilli oil

Wine Pairing: 2018 Apis Gewurztraminer, Henty Vic

With ginger and shallot Stir fried Asian greens with garlic. Wine Pairng: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Cape Grim beef fillet stir fried with bullhorn peppers and black bean. Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vic

Cape Grim grass fed fillet in broth blackened with chilli and Sichuan pepper

XO sauce, egg, garlic chive

Egg, wild mushrooms and fresh chilli

Egg, bacon and peas

Wine Pairing: 2015 Chandon Rockpool Cuvee Sparkling, Yarra Valley Vic

Wine Pairing: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Chilli, ginger and black vinegar. Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vic

Wine Pairing: 2018 Apis Gewurztraminer, Henty Vic

Wine Pairing: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vi

XO sauce, egg, garlic chive

Egg, wild mushrooms and fresh chilli

Egg, bacon and peas

Ask your waiter about this month's

Havana Años 3, Suze, Lillet Blanc, lemon, sugar, orange bitters

Spiced rum, pineapple juice, Licor 43, lime

Belvedere vodka, strawberry puree, St Germaine Elderflower liquor, Yellow Chartreuse, lime, orgeat

London Dry Gin, Lime, Ginger and Cardamom Soda, Sugar

London Dry Gin, St Germaine Elderflower, Violet, Lemon, Sugar

Rum, 1573 Guojiao baijiu, mezcal, demerara syrup, Kahlua, coffee-infused sweet vermouth

Montenegro, Cointreau, Fernet Branca, tonic

Ketel One vodka, pineapple juice, passionfruit puree, vanilla syrup, lemon juice

Glenmorangie 10 year, lime, limoncello, Organics Ginger Ale

Limoncello, Aperol, passionfruit

Melon liquor, lemon, Cointreau

Cachaca, lime, strawberry, cucumber, sugar, soda

Reposado Tequila, St Germaine Elderflower liquor, lime cello, lime, cranberry. Lime cello made from otherwise discarded lime skin and husks from our juicing process, using traditional methods make this light beautiful ingredient

Reposado Tequila, dark crème de cacao, crème de banana, chocolate bitters. This is showcasing otherwise underappreciated and underutilised ingredients that most bars have and making an unlikely and extremely tasty combination of ingredients

Reposado Tequila, Aperol, lime, orange oleo saccharum, organics bitter lemon. Orange oleo saccharum made using orange skins, zest/garnish off cuts and caster sugar, the mixing of the sugar and oils from the skin make this beautiful orange syrup

Reposado Tequila, pine cello, mezcal, strawberry, lime. Pine cello made from otherwise discarded skin from our juicing process, we then char the skins over a woodfire, then using traditional methods make this flavourful, interesting ingredient

Reposado Tequila, Spiced Demerara Syrup, grapefruit juice, grapefruit soda, lime. Using otherwise discarded chilli and spices from the kitchen and infusing them into our demerara Syrup, and using otherwise discarded grapefruit garnishes to make a house made grapefruit soda and juice

Carrot juice, tomato juice, Worcestershire sauce, lemon, dash of red wine

Lime, sugar, cucumber water, mint

Cherry soda, ginger ale, lemon, grenadine

Apple juice, lemon, nashi pear juice, apricot jam

Unlimited Nordaq Still Mineral and Nordaq Sparkling Mineral

The palate is mineral with a soft texture, expect apple and pear like characters, with fresh acidity and a dry finish

This sake is unique due to its sweetness. Red fruits of tart cherry and pomegranate flavours lead with a savory finish

Strikingly silver in colour with delicate jasmine and almond aromas. The palate is creamy and textural with a crisp finish

1573 Guojiao is a Chinese liquor distilled from fermented sorghum. It is a baijiu of the "strong aroma" class

A green tea scented with jasmine flowers for delicate aromatics

A delicacy of buttery pan roasted green tea

A strong full-bodied black tea with an underlying earthy sweetness

An elegant custom blend for the Rockpool Group. Notes of mandarin and citrus with some floral notes. Caffeine free

Crimson hibiscus, cherry and coconut. Caffeine free

Intense, cool, refreshing. Contains pineapple

A custom blend for the Rockpool group that is refreshing and light. Caffeine free

with smashed garlic and ginger

with pickles, peanuts, crispy chilli, mustard

with pickles, peanuts, crispy chilli, mustard

with aged black vinegar dressing

with black bean sauce

with pickled green chilli, black sesame and shallot oil

with pickled daikon and orange chilli oil

Coriander, salted chilli, bean sprouts

with snow peas and soy beans

with pickled cabbage and Chinese mustard

with three flavours: Garlic, coriander and sweet pork

with Sichuan salt and pepper, coriander and chilli

'typhoon shelter style' with cabbage salad

with heaven facing chillies

with Chinese mushroom and fermented chilli

with Wagyu brisket and capsicum

with pancake, cucumbers, shallots and hoisin sauce

Pickled mustard greens and turnip with chilli

with salted duck egg and four chilli; Pickled, brined, fermented and dried

with black bean and bullhorn peppers

Sichuan pepper, heaven facing chillies and cashews

with snake beans and dried chillies

Chilli, ginger and black vinegar

with garlic and oyster sauce

with garlic

with shitake mushroom and baby corn

with soybean and chilli

XO sauce, egg, garlic chive

Egg, wild mushrooms and chilli

Egg, smoked bacon and peas

with condensed milk chantilly

with passionfruit and candied coconut

A green tea scented with jasmine flowers for delicate aromatics

A delicacy of buttery pan roasted green tea

A strong full-bodied black tea with an underlying earthy sweetness

An elegant custom blend for the Rockpool Group. Notes of mandarin and citrus with some floral notes (Caffeine free)

Crimson hibiscus, cherry and coconut (Caffeine free)

Intense, cool, refreshing (Caffeine free)

A custom blend for the Rockpool group that is refreshing and light (Caffeine free)

with smashed garlic and ginger

with mustard dressing

with chilli dressing

Clean, rounded, full and grassy with subtle seaweed complexities. The tea has a textured taste that is brisk and refreshing

with smashed garlic and ginger

with black bean, pickled daikon and orange chilli oil

with ginger and shallot

with garlic

with black bean and bullhorn peppers

with smashed garlic and ginger

with pickled green chilli, black sesame and shallot oil

with blackbean, pickled daikon and orange chilli oil

with soy beans and sugar snaps

with coriander and chilli

with pickled cabbage and Chinese mustard

with three flavours: Garlic, coriander and sweet pork

with Sichuan salt and pepper, coriander and chilli

with fish fragrant dressing

'typhoon shelter style' with cabbage salad

with chilli paste

with dried heaven facing chillies and Sichuan pepper

with Chinese mushroom and fermented chilli

with Wagyu brisket and capsicum

with chilli

with aged black vinegar dressing

with XO sauce

Pickled greens, salted chilli, sesame

fresh bamboo shoot and white fungi

with salted duck egg and four chillies; Pickled, brined, fermented and dried

with pancake, cucumber and hoisin sauce

Sichuan pepper, heaven facing chillies and cashews

Firm tofu, Sichuan pepper, black funghi and Pixian chilli

Chilli, ginger and black vinegar

with snake beans and dried chillies

with leeks, Sichuan black bean and chilli

with salted chilli and steamed bread pockets

with black bean and bullhorn peppers

Cape Grim grass fed fillet in broth blackened with chilli and Sichuan pepper

with garlic

with shiitake mushroom and baby corn

with soybean and chilli

with oyster sauce and fried garlic

XO sauce, egg, garlic chive

Egg, wild mushrooms and fresh chilli

Egg, bacon and peas

with pineapple and caramel

with rosewater meringue and pistachio

with condensed milk chantilly

with passionfruit and candied coconut

with smashed garlic and ginger Cabbage and radish pickles

with pickled green chilli, black sesame and shallot oil

With three flavours: garlic, coriander and sweet pork. Wine Pairing: 2015 Chandon Rockpool Cuvee Sparkling, Yarra Valley Vic

pickled mustard greens and turnip with chilli

With oyster sauce and fried garlic. Wine Pairing: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Sichuan pepper, heaven facing chillies and cashews

Chilli, ginger and black vinegar. Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

With condensed milk chantilly. Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vic

with smashed garlic and ginger Cabbage and radish pickles

with pickled daikon and orange chilli oil

Wine Pairing: 2018 Apis Gewurztraminer, Henty Vic

With ginger and shallot Stir fried Asian greens with garlic. Wine Pairng: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Cape Grim beef fillet stir fried with bullhorn peppers and black bean. Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vic

Cape Grim grass fed fillet in broth blackened with chilli and Sichuan pepper

XO sauce, egg, garlic chive

Egg, wild mushrooms and fresh chilli

Egg, bacon and peas

Wine Pairing: 2015 Chandon Rockpool Cuvee Sparkling, Yarra Valley Vic

Wine Pairing: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Chilli, ginger and black vinegar. Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vic

Wine Pairing: 2018 Apis Gewurztraminer, Henty Vic

Wine Pairing: 2015 Domaine Raimbault Demi-Sec Chenin Blanc, Vouvray France

Wine Pairing: 2018 Unusual Suspects Cabernet Blend, WA

Wine Pairing: 2017 Fighting Gully Road Petit Manseng, Beechworth Vi

XO sauce, egg, garlic chive

Egg, wild mushrooms and fresh chilli

Egg, bacon and peas

with smashed garlic and ginger

with pickled green chilli, black sesame and shallot oil

with three flavours: garlic, coriander and sweet pork

Jiangxi style pickled mustard greens and turnip with chilli

with garlic and oyster sauce

Sichuan pepper, heaven facing chillies cashews

chilli, ginger and black vinegar

with condensed milk chantilly

Ask your waiter about this month's

Havana Años 3, Suze, Lillet Blanc, lemon, sugar, orange bitters

Spiced rum, pineapple juice, Licor 43, lime

Belvedere vodka, strawberry puree, St Germaine Elderflower liquor, Yellow Chartreuse, lime, orgeat

London Dry Gin, Lime, Ginger and Cardamom Soda, Sugar

London Dry Gin, St Germaine Elderflower, Violet, Lemon, Sugar

Rum, 1573 Guojiao baijiu, mezcal, demerara syrup, Kahlua, coffee-infused sweet vermouth

Montenegro, Cointreau, Fernet Branca, tonic

Ketel One vodka, pineapple juice, passionfruit puree, vanilla syrup, lemon juice

Glenmorangie 10 year, lime, limoncello, Organics Ginger Ale

Limoncello, Aperol, passionfruit

Melon liquor, lemon, Cointreau

Cachaca, lime, strawberry, cucumber, sugar, soda