Barangaroo’s quest to become Sydney’s next dining hub continues with the opening of the first permanent restaurant on the site, Anason. Somer Sivrioglu, from the ever-popular Effendy in Balmain, is bringing his take on Turkish cuisine down by the water.
In keeping with its location, Anason’s menu will dip into the sea while giving a nod to the meyhanes of Istanbul. We’re excited about the charcoal octopus leg with mastic and couscous, and the lamb short fillet with eggplant begendy. Those passing through can grab a heart-starting Turkish coffee and a simit, a sesame covered Turkish-style pretzel, all served from the restaurant’s outdoor cart.
This place is piled high with kitchen talent. Sivrioglu has nabbed some hot chefs from home and abroad, including Murat Buvan from Melbourne
and Inal Erdener from Turkey’s famed Alancha
George Livissianis, the designer extroninare behind Cho Cho San
, Billy Kwong
and the The Apollo
, has added his distinctive touch to the interiors. The restaurant features deep blue hues and a striking combination of concrete and mirror, perfect for showing off its waterside location.
has given Barangaroo the most high profile culinary start an area could hope for. With restaurants like Anason taking the baton, the momentum isn't set to slow any time soon.