Neil Perry does Chinese New Year

Sydney restaurants Spice Temple and Jade Temple are celebrating Chinese New Year 2018 with specially created banquet menus available from Friday 16 February to Sunday 4 March.

The exclusive menus, which commemorate the Year of the Dog, have been created by Neil Perry and Head Chefs Andy Evans (Spice Temple) and Peter Robertson (Jade Temple).

“Our Chinese New Year banquets incorporate ingredients that promote the traditional themes of the season, including prosperity, happiness, wealth, longevity and rejuvenation,” Neil said.

“We invite diners to experience a traditional and symbolic Chinese banquet, with every dish carrying a wish for good luck.”

Spice Temple’s menu includes raw tuna Yu Sheng with spicy orange oil and iceberg lettuce, crispy duck with black cardamom sauce, and the awesomely named ‘The Most Delicious Dish Under Heaven’, pipis with pork and Shaoxing wine.  Jade Temple will feature blue swimmer crab and sweet corn soup, roast duck with plum sauce and raspberry fried ice cream with peach in osmanthus and golden caramel.

The auspicious menus cost $99 per person, with matching wines an additional $55 per person.