To taste the real flavours of Türkiye you don’t need to negotiate the hustle and bustle of Istanbul – just head to Anason.
Anason was the first restaurant to open at Barangaroo and is now celebrating ten years of service. It’s based on a classic meyhane, a mezze bar where lots of dishes are shared at a leisurely pace, accompanied by a glass of raki.
Chef Somer Sivrioglu has been a staple on the Sydney dining scene since opening his restaurant Efendy in Balmain many years ago. Here, he has put together a Modern Ottoman menu that is as inventive as it is delicious.
Start with cold mezze like tarama, hummous and grilled olives served with crunchy simit bread, then maybe a hot mezze like torched sardines or haloumi with lavender honey.
For mains, try the manti – mini beef parcels served with crumbled sujuk, confit garlic yoghurt and crispy mint, or the Anason take on a Bosphorus fish sandwich – a slice of sourdough topped with rocket pesto, pickles and a perfectly cooked snapper fillet.
Here’s cheers to ten years of Anason – a milestone worth celebrating!
WIN! $600 group dining voucher to Anason!
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FOR MORE INFO
ANASON
@anasonmezebar
anason.com.au
