Waitan. Private dining

Please share.....Share on RedditPin on PinterestShare on Google+Share on FacebookEmail this to someonePrint this pageTweet about this on TwitterShare on Yummly

 

Gorgeous

I am feeling a little bit awkward telling you about a restaurant I have already covered.  Waitan opened  some 4 months ago and have had some teething problems . The restaurant sprawls over over 2 levels. It’s is a bit hidden near the China town end of  Sussex St,  but once inside the scale of the place is kind of humbling. Last week, I was invited back to have a look at the Private dining rooms they have for functions and corporate events. It’s often hard to find a place to take groups of people, especially on a work outing in the city. It seems a bit of a waste to make the trip into Waitan without experiencing all of what the restaurant has to offer, and so I gathered a group of friends to share the experience. We are all in the food industry in one way or another and we invite Amy from Milkteaxx along for good measure.

The lush surroundings and a combination of styles and chefs is what makes this restaurant so unusual, but it is also one of the reasons it is so challenging. The East meets West philosophy can sometimes be at odds and this is no more keenly felt than at the table. Western style service can sometimes be hard for both the Asian waitstaff dealing with locals and just as difficult for the local waitstaff serving Asian diners. Each has a different expectation.  There is no denying however that the food is very interesting and mostly well executed.  Along with a ‘Duck Master’ with upwards of 35 years experience is a Singaporean fine dining Chef. They offer traditional Asian cuisine with a twist. All of the dishes can be found here

Sichuan Poached Chicken, Chilli Oil and Sesame / tahini sauce, soft poached chicken with fiery tahini sauce with roasted coriander seed. Deliciously exotic. The singaporean chef combines unusual flavours and textures. The stand out dish was black cloud ear mushrooms with a wasabi and chinese black vinegar sauce.

Poached Chicken with sesame

Poached Chicken with sesame

Modern Sweet and Sour Prawns, image Waitan

Modern Sweet and Sour Prawns, mango and nuts-image Waitan

Duck terrine with salted egg

Duck terrine with salted egg

Fried Rice with wagyu and crispy puffed rice .

Fried Rice with wagyu and crispy puffed rice .

Oysters with 3 sauces

Oysters with 3 sauces and Blackmore aged ribeye $49 x 100gmThe Blackmore aged beef

200gm Sirloin steak Tender and tasting of star anise. An amazing experience

200gm Sirloin steak Tender and tasting of star anise. An amazing experience

And that oven that prodces the most flavoursome juicy ducks

And that oven that produces the most flavoursome juicy ducks

Peking duck being cut at the table

Peking duck being cut at the table

Complaints about non crispy skin may be close to the mark. But the flavour and texture of the meat is a must to try

Complaints about non crispy skin may be close to the mark. But the flavour and texture of the meat is like no other and a must to try

Rooms for hire at Waitan can include your own private Chef, karaoke nights, the O bar with day beds and an outdoor balcony, dinner or just drinks and canapes. There are lots of options and lots of rooms to choose from. Take a look here

day beds in the bar

day beds in the bar

Private dining

Private dining

The western style dessert tasting plate. Mango and sago custard cream, lemon curd pavlova and macha tea macaro

The western style dessert tasting plate. Mango and sago custard cream, lemon curd pavlova and macha tea macarons

Have you ever tried to hire a room for a function or party?.  Maybe a private karaoke room and dinner is what your team needs to bond!

What do you think of an East meets West restaurant?

signiture

 My Kitchen Stories dined as a gest of Waitan. For function and private room hire contact:

Waitan Restaurant Bar Lounge
405 Sussex St, Haymarket NSW 2000

Telephone: (02) 9212 7999
E-mail: info@waitan.net.au

 

12 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Please leave me a comment