Overview
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.