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FOOD & DRINK

Barangaroo's First Permanent Restaurant Serves Mouth-Watering Turkish Cuisine

A brand new eatery from the man behind Efendy.
By Tom Clift
February 27, 2016
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Barangaroo's First Permanent Restaurant Serves Mouth-Watering Turkish Cuisine

A brand new eatery from the man behind Efendy.
By Tom Clift
February 27, 2016
  shares

On the back of a series of culinary pop-ups including Rene Redzepi's NOMA Australia, the Barangaroo waterside development has welcomed its very first permanent restaurant. Opening this week on Wulugul Walk, Anason is the brainchild of acclaimed chef Somer Sivrioglu, whose Turkish restaurant Efendy has been a stalwart of the Balmain dining scene for almost a decade.

Open for lunch and dinner Monday through Saturday, Sivrioglu's new venture is inspired by the meyhanes of Istanbul, serving traditional Anatolian morsels along with a healthy array of Turkish, Australian and European wines. Standout items on the summer menu include lamb fillet with eggplant; heirloom tomatoes with crumbed fetta and simit chips; purple cauliflower bake with walnut tarator; and veal kofte with quail eggs and white bean and tahina piyaz. Assuming you've still got room, dessert options include buffalo milk yogurt with honeycomb and pistachio; and rose and sour cherry muhallebi.

They also offer a Bosphorus Feast for eight people or more, which includes saj bread, atom, pumpkin humus, beetroot kisir, salmon pastirma, tamarind sherbet, veal kofte and tulumba. That'll run you up a bill of $55 per head, or $85 if you want matching Turkish wines. They even have a cart, imported from Turkey, selling authentic sesame ring simits.

Anason is located at 5/23 Barangaroo Avenue, Barangaroo. For more information visit www.anason.com.au.

Published on February 27, 2016 by Tom Clift

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    Sue Forbes - April 12, 2016

    This is the very first time I have felt prompted to write a restaurant review. We three avid eaters having had minimal breakfast trawled through about 40% of the Saturday lunch menu – about 9 dishes. This is a shared plate set up All was novel and delicious the only crit was the meatballs were a bit too salty for my liking. The pistachio and pumpkin dip was exceptional. The service was outstanding, particularly in trying to find a nice Turkish wine – eventually settling upon a Grenache rose. The ambience was very pleasant in fact an excellent choice for a sunny autumn or winter lunch and will be even better when the hoarding is removed and the water and foreshore completely visible. Only one of us could manage one of the very complex rich deserts with Turkish coffee. Personally I would have liked a small serve of something simple. The complimentary apple teas were a nice touch altho a bit too much sugar in the bottom of the glass. In summary 1. Less salt in the meatballs 2. Have the diner add own sugar to apple tea 3. Introduce one simple desert – such as a single scoop of ice cream with a middle eastern flavour such as cardamom, rosewater or pomegranite ice cream or granita and it would be a 10 out of 10.

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