From the culinary executive of Neil Perry and the Rockpool Group comes Jade Temple in Sydney. Explore a sophisticated menu of contemporary Cantonese cuisine created with the freshest produce and inventive usage of flavours. It takes the best of regional Chinese dishes, presented with elegance and finesse. The menu is composed as a share style banquet, with signature dishes like the Peking duck with pancakes and live seafood from the tank. Enjoy the romance of Oriental cuisine in the heart of one of Sydney's most loved structures the Burns Philp & Co. building.
Jade Temple is Sydney’s answer to classic Cantonese cuisine served with a fresh, premium and contemporary spin.
The menu is a little retro and a little cliché, featuring classics such as lemon chicken, honey prawns and steamed fish with ginger and shallot, but dishes are pared back to showcase the finest ingredients Australia has to offer which allows the delicate flavours of Cantonese cooking to sing.
In homage to all things Cantonese, Jade Temple boasts tanks of live seafood, cabinets of air drying ducks and a daily lunch-time yum cha menu of exquisite dim sum hand-made by Dumpling Master Dicky, who honed his craft at some of the best restaurants in Hong Kong.
From pot-stickers to steamed BBQ pork buns and elegant pastries such as chicken curry pies and Wagyu puffs, the yum cha menu tantalises the more casual diner with a line-up of bite-sized brilliance, accompanied with an impressive library of loose-leaf Chinese teas.
Housed in the historic Burns Philp & Co. building on Bridge Street in the CBD and drawing on its heritage-listed features and soaring ceiling, the décor takes its cue from Asia’s colonial past with elegant plantation shutters, slow turning ceiling fans, potted palms and colourful fabric motifs on the walls.
