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Sydney

10 Bligh St, Sydney

Best Dining in Casino, New South Wales: See 604 Tripadvisor traveller reviews of 28 Casino restaurants and search by cuisine, price, location, and more. Lotus Dining was created in 2012 by innovator Michael Jiang. Michael dreamed of owning a restaurant that conjured the food memories so close to his childhood heart. Fuelled by passion and dedication he purchased a restaurant space on Hickson Road Walsh Bay. He toiled over the design, building a dream and a memory.

Opening Hours
Lunch:
Wednesday to Friday 12-3pm

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Dinner:
Tuesday to Thursday 6 – 9pm
Friday 5.30 – 10pm
Saturday 5 – 10pm

Opening Monday 14 and 21 December for dinner.

Christmas Trading:
Closed from the 24th of December to the 29th of December, reopening on the 30th of December for dinner.

Booking for 5 or more people?
Call +61 2 8099 7088

Looking to book your next function?
Click here to check our private dining rooms and functions packs

Food

With a culinary focus on China’s lesser known regions – including Yunnan, chilli-loving Jiangxi, Hunan and Sichuan, with their citrus-hued warmth, Guangxi and Xingjiang – Spice Temple’s a la carte menu is designed to be shared and enjoyed banquet style.

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Wine

Our concise wine list of exactly 100 wines, has been designed to complement the regional Chinese flavours we celebrate in our menu. Alongside this we have a cocktail list featuring 12 superbly crafted drinks based around the Chinese zodiac.

Spice Temple @ Home

We have a curated the perfect menu to enjoy at home. Simply order online, pick-up at Spice Temple in the CBD and enjoy at home with friends and family or at work. View the menu HERE.Please e-mail [email protected] to order.

• Signature dishes

  Spice fried chicken wings with heaven facing chillies

• Signature dishes

  Steamed eggplant with three flavours

• Signature dishes

  White cut chicken with strange flavour dressing

Andy Evans

Andy has carved out a long, successful career at Rockpool Dining Group, beginning with his first-year apprenticeship at Rockpool on George Street in Sydney at the age of 19.

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Andy chalked up 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.

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In 2008, after a stint travelling through South America, he re-joined Rockpool Dining Group to assist with research and development for the launch of Spice Temple, which opened in January 2009 with Andy as Head Chef.

Another key milestone for Andy was the opening of Spice Temple Melbourne in 2011, when he assumed the role of Executive Chef, overseeing both restaurant kitchens.