Waitan, Sydney

Lamborghinis with glamourous Chinese models striking a pose put a halt to traffic along Sussex Street for the much anticipated opening of Waitan.

Lamborghinis in front of Waitan

Heralding the arrival to luxe Asian dining to Sydney, the launch of Waitan was a glitz and glamour affair that matched the lavish 2,500 square metre venue which cost in excess of ten million dollars.

Waitan Interior

Occupying two levels, the extravagant décor combines dark timber tones with red accents, plush carpet and mood lights in bird cages.

Opium Beds

The O Lounge offers guests the opportunity to laze on “opium” beds sipping on their favourite tipple.

O Lounge

The second floor holds 14 private dining rooms adorned with opium pipe replicas as door handles, silk wallpaper, ornate chandeliers, cabinetry from China, a grill and karaoke equipment, some with walls retracting to increase room capacity.

Private Room

A private room with its own balcony holds Sydney’s largest dining table, 5.2 metres in diameter accommodating up to 32 diners.

Largest Table

The Dining Bar on the second floor is home to the Glenmorangie single malt whisky range along with another luxury spirit. The Hennessey X.O Mathusalem is a $50k 6-litre luxury Cognac with its own custom travelling case, hand-crafted by Designer Arik Levy, and the only bottle in existence in Australia and exclusive to Waitan.

Members’ Club

The members’ area has a private entrance with a statue to one side and a poem scribed on the wall that tells a story of getting drunk under the moon. You’ll notice the writing becoming looser towards the end. Inside the private club with a membership of $10,000, members have access to the Library, four private dining rooms with individual décor and personality where they can enjoy daily drinks and canapés between 5pm and 7pm.

Private Club Room

The launch was attended by Chinese dignitaries including the Vice-Consul General of People’s Republic of China. Magnums of Veuve Clicquot champagne were on pour throughout the night. Cocktails such as the Beijing Bellini and the Mandarin and Jasmine Luxe made a brief appearance to a lucky few.

Owners of Waitan

Chef John Rankin, formerly of Quay, Astral and Sean’s Kitchen (now the Annandale Hotel) heads Waitan’s kitchen with a menu of new ‘constructed’ Asian favourites alongside a French Gourmand tasting menu with an eastern twist.

Executive Chef John Rankin with Blackmore’s wagyu beef buns

Mr Yuejin Ma and Guests

But the talking point of Waitan is the Peking Duck, prepared by Duck Master Mr Yuejin Ma in the signature duck oven with bricks imported from China.

Duck Oven

The duck comes from Pepe’s Ducks in Windsor and is cooked in cherry and peach wood which imparts an unparalleled smoky flavour to the succulent meat.

Peking Duck Station

At the launch, freshly-shucked oysters were served along with salt and pepper prawns, Blackmore’s wagyu beef buns and the popular Peking Duck pancakes, which are set to become Waitan’s signature dish.

Waitan is open for dinner Monday to Sunday from 6pm til midnight.

Waitan is featured in our Insider Guide to Sydney’s Haymarket.

Waitan
Level 1, Sussex Street
Sydney NSW 2000
Ph: (02) 8218 1000

Photography © by Kevin Burke for Gourmantic – Copyright: All rights reserved.