Barbecue expert Neil Rankin second site in the City, specialising in gin, top quality wines from the New World and curry cooked on their signature open fire pit.

The menu at temper City changes regularly and focuses on curry; it includes a breadth of dishes with no geographical boundaries and meat is cooked ‘low and slow’ over oak and charcoal using unique smoking techniques developed by Neil. temper City work with small farms and breeders whose practices are sustainable and organic and animals are bought whole and butchered nose to tail on site.

temper City is open for lunch and dinner and includes a thali-style set lunch menu available during the week, offering a range of fresh vegetables, breads and snacks, as well as a choice of curry or grilled meat.

The open kitchen is surrounded by a marble top counter which seats 34 and a mezzanine which seats 24 guests is available for semi private hire, as well as an indoor bar and small courtyard drinking area. 

Ideal For

Curry connoisseurs, gin geeks and wine wizards.

Signature Dishes

Mutton rolls and Laksa lamb belly stovies to start, alongside curries such as the Lamb scotch bonnet vindaloo; dry goat (similar to a rich and tender Malaysian Rendang); meatball marrow masala, dashi chip shop chicken (a chicken stock based thick curry with dashi and spices, poured over temper smoked chicken) and crispy egg with katsu.

Signature Drinks

An expansive gin list of more than 20 gins, sourced from the UK and across globe, including the likes of Xoriguer from Menorca, The West Winds from Australia and KI NO BI from the Kyoto Distillery - the first dedicated artisanal gin distillery in Japan. Each gin has its own gin and tonic and its own bespoke gin based cocktail; an extensive, well-priced and accessible wine list focuses on New World, with an emphasis on wines from North and South America, but also includes more traditional, and some exclusive, Old World offerings.