But then we were greeted by this fella.
I have to say that I really loved the interior design of this place. This main dining area clearly has a lot of traditional influences, yet embraces the contemporary with an end result that is very stylish.
More intimate areas can be found in the Opium Den. No, it is not ACTUALLY meant for anyone to smoke in this area, but instead to provide a more private setting for smaller gatherings for a drink or two. The cushions and plush seats definitely help the area look very inviting.
Look at the production line go to get those Peking Duck pancakes out the door! Well, not really a production line - one chef and many waiters trying to get him to hurry :P Who doesn't like Peking Duck pancakes? These ones vary from any traditional pancakes you've had though. One particular difference I noted was that they used raw red onion instead of the traditional sprig of spring onion. The flavour profile is also different, having been cooked in a cherry sauce. You can see the oven over in the background. I spotted at least 20 ducks hanging inside, cooking! Duck Master Mr. Yuejin Ma was flown in specially from Beijing to cook up a duck feast storm in Waitan's signature brick oven.
|Veuve champagne served at the bar|
|Spring rolls with satay sauce|
|Wagyu beef buns|
|Deep-fried quail egg with tofu|
And just because all those normal sized champagne bottles weren't enough, they had to crack out the omega sized one! It definitely was amusing watching them struggle with trying to pop the cork :P
I've yet to try out their normal menu, though I am curious to see how they would fare with their food after blowing so much on decking the place out from head to toe. I think it's time you all see what this new and extravagant place is all about, so what are you Waitan for? ;)
405 Sussex St
Sydney, NSW, 2000
Monday - Sunday: 6:00pm - 12 midnight