Forget plastic tablecloths and gaudy waving cats – $10 million was spent to deck this 2,500 sqm restaurant out, and that money was well spent on everything from a wood fired oven to Hoshizaki ice machines in each of the three in-house bars. Did we mention Sydney’s largest round table?
You’ll fit 32 people on the table (with a lazy Susan turntable taller than you), which takes up most of one of the 14 private dining rooms. If your group is keen on karoke each PDR comes replete with Karaoke entertainment, some even with a Private Chef.
Chef John Rankin (ex Quay, Astral and Sean’s Kitchen) is “constructing”, not deconstructing his dishes. Think a parcel of all the ingredients and flavours you’d normally expect but with a few surprises.
Take a booth in Lover’s Lane for a Waitan cocktail degustation menu or head to the main dining room and pick your favourite Chinese dishes with a Waitan twist. Start with Rock oyster omelette, Bah kut teh pork rib soup and Shaved pig tongue, jelly fish, heirloom tomato and smoked paprika dressing. The ‘Live Corner’ boasts N.T Mud crab two ways, Australian lobsters five ways or live fish options including N.Q coral trout cooked steamed, roasted or stir fried (yes, luxury comes with preferences). You’ll have a difficult time choosing between wood fired chicken with five spice salt, the Blackmores Wagyu offering or roasted pork belly with chilli and black vinegar.
Waitan will make back some of the Thuan Teh designer outfit cost with exclusive $10,000-a-pop memberships with access to the VIP level two whenever you want. They’ll even throw in drinks and canapés.
If you’re thirsty, settle into one of the O Lounge opium beds with a cocktail or two. High rollers will drool over Australia’s only bottle of Hennessey X.O Mathusalem, a $50k 6-litre behemoth with its custom travelling case, hand-crafted by Designer Arik Levy in the Dining Bar.
Old meets new, sophisticated Asian dining, now waiting for you at Waitan.
Level 1, Sussex St, Sydney
P: (02) 8218 1000