Jade Temple offers two levels of luxurious dining, with decorative finishes that are a nostalgic nod to Asia’s colonial past. Semi-private areas are available for both sit down and cocktail, including the mezzanine which overlooks the main dining room.

At a glance

Main Dining Room – Up to 80 guests
Mezzanine – Up to 80 guests

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Much like at its sister restaurant Spice Temple, the menu at Jade Temple is best shared and enjoyed banquet style. Created by Neil Perry and Head Chef Peter Robertson, it pays homage to some the most revered and classic dishes of Hong Kong and Southern mainland China, alongside more contemporary interpretations. At the centre of the Jade Temple menu is an overriding sense of subtlety, delicacy and simplicity.

Available exclusively at lunchtime is a diverse and rotating selection of skilfully hand crafted dim sum for the shared table, while an extensive selection of refreshing teas and infusions complete the yum chaexperience.


Wine Director Richard Healy and Head Sommelier Gary Armstrong head up one of this country’s most knowledgeable wine teams. Championing both benchmark and emerging producers, their 300-strong wine list possesses both a strong international and local representation with flavour profiles and personalities that balance the flavours and textures of Cantonese cuisine.

Our convivial, upstairs bar is an ideal location for a pre- or post-dinner cocktail, or simply a walk-in drink-and-snack. National Bar Manager Ryan Gavin’s lively collection of tiki-inspired cocktails are based around some of the mythical characters of Chinese folklore and are superbly crafted using modern techniques and bespoke ingredients, always with Cantonese flavours at their core.