Laying roots on Wulugul Walk at Sydney’s major new lifestyle development The Streets of Barangaroo, Anason (the new restaurant from author and head chef of lauded Balmain eatery Efendy, Somer Sivrioglu) is giving diners a true taste of Turkey in a spectacular harbour-front locale.
Working with interior architect George Livissianis, geometric shapes — along with the use of a deep blue on the tiling, woven cane seating and shopfront — have captured both Turkish culture, and Sivrioglu’s passion for his country’s cuisine.
Speaking of that cuisine, the menu invokes the concept of Istanbul’s meyhanes, restaurants where the locals drink raki and eat mezze, and brings to Barangaroo the Anatolian cooking that Sivrioglu is so well known for. Highlights include the charcoaled octopus arm, and traditional sesame ring simits (think Turkish pretzels), baked in a custom-built saj oven; that also happens to look pretty natty.
Enlisting an impressive roll-call of Turkish chefs who have enjoyed stints at some of the world’s top restaurants, Sivrioglu and his team at Anason represent the next generation of cooks riding high on the current Turkish culinary trend.
