There’s an understated elegance to Chef Somer Sivrioglu’s meyhane-inspired Anason. Modelled after the tiny raki bars of Istanbul, the large waterfront space at Barangaroo lends itself to a more expansive interpretation, without sacrificing the underlying authenticity of the vision.
Framed by tall, deep blue windows and a handcart filled with simit (a traditional Turkish bread), there’s no better place on a bright summer’s day or as the sun sets in the cool of winter.
The bold flavours on the plate showcase Turkey’s diverse and ancient cuisine. Start with atom (labna yoghurt with grilled peppers and chilli) – simply perfect to dip into with house-made bread. The sublime texture of vibrant cured salmon is a house signature, while white cod roe with finger limes and radish is similarly on point. Food and offal lovers alike should try the plump beef tongue, isot and sumac salad, or the spiced camel sausage with borlotti bean pilaki. Mains, such as slow-roasted lamb shoulder on a coarse bulghur pilaf, are familiar yet given a modern twist, making for a perfect dish to share.
PSST! There’s a series of set menus to solve the dilemma of decision-making! Also, be sure to check out the impressive imported Turkish wines.