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11 Bridge Street, Sydney
Monday – Thursday: 12 – 3pm, 6 – 11pm
Friday: 12 – 3pm, 5:30 -11pm
Saturday 11:30am – 3pm, 5:30 – 11pm
Sunday: 11:30am – 3pm, 5:30 – 10pm
Booking for 10 or more people?
Call +61 2 9252 1888
Yum Cha Menu
Jade Temple offers a daily lunch-time yum cha menu featuring 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.
Monday – Friday 12:00 – 3:00pm
Saturday – Sunday 11:30 – 3:00pm
We will always endeavour to accommodate dietary restrictions or food allergies where possible. Please inform us of your dietary requirements upon making a reservation.
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.
Neil Perry AM is one of Australia’s leading and most influential chefs. Opening Rockpool in 1989 with the intention of establishing one of Australia’s finest restaurants, Perry has gone on to win a long list of awards, both here and overseas.
As Rockpool Dining Group’s Director of Culinary & Brands, Perry now oversees the culinary direction of the group’s restaurants, amongst them Rockpool Bar & Grill in Sydney, Melbourne and Perth, Spice Temple in Sydney and Melbourne, Rosetta Ristorante in Melbourne and Sydney, Jade Temple, Saké Restaurant & Bar in Sydney, Melbourne and Brisbane, Saké Jr and a growing number of Burger Projects across the country.
After completing his apprenticeship in 1999, Pete spent a year travelling the world before returning to Sydney and taking up a position at Bilsons. He’d remain on the team until 2006, his time punctuated by a two-month stage (internship) in the kitchen of one of London’s best restaurants.
Pete then accepted his first Head Chef position at acclaimed Sydney restaurant Oscillate Wildly, but with a relocation to Canada on the cards, he handed the reins to Dan Puskas in 2007.
After settling in Vancouver, Pete spent the next four years as Head Chef for the Kambolis Restaurant Group, time which he credits for instilling in him the importance of sustainability, seasonality and locally and directly sourced produce.
Pete returned home in 2011, joining Rockpool Est. 1989 / Eleven Bridge as Sous Chef through to the restaurant’s final service in May 2017 and subsequently assuming the role of Head Chef at Jade Temple ahead of its opening.
Ng Moon Kuen
Dumpling Masters are a rarity in Australia so having Ng Moon Kuen, affectionately known as Dicky, manning the bamboo steamers at Jade Temple is an honour for the restaurant and a privilege for diners.
Dicky was 14 years old when he commenced his dumpling journey and it took him 15 years to learn the skills and attitude necessary to become a master of his trade.
Born in Guangdong Province, Dicky earned the coveted title almost a decade ago while working under the stewardship of revered Dumpling Masters at Lei Garden Restaurant Group in Hong Kong.
During his time with the Group, he worked across four restaurants and in multiple roles in their kitchens, finally earning the worthiness and respectability of his esteemed Masters.
After six years with Lei Garden Restaurant Group, Dicky moved to The Dynasty Club, also in Hong Kong, before branching out to Chinese Dynasty in Venezuela, W Taipei Hotels in Taiwan and Wynn Palace in Macau.
In August 2017 he joined the team at Jade Temple in Sydney, where he showcases his creativity and full range of hand-crafted, exquisite dumplings on the daily lunchtime yum cha menu.