Anason, opened in late February 2016 as the first permanent restaurant to open on Barangaroo’s waterfront Wulugul Walk to immediate critical acclaim winning the best new restaurant award by Restaurant & Catering Association. Invoking the concept of the meyhanes of Istanbul, it offers the urban Istanbul cooking Somer is celebrated for, in a new, modern waterside environment.
The sophisticated menu brims with Bosphorus seaside mezebar influenced mezes and exotic combinations: charcoal octopus leg with mastic and tomato ezme; cured salmon pastirma with zucchini; lamb fillet with eggplant begendy; while desserts such as the buffalo milk yogurt, honeycomb, and pistachio are the perfect finale. Traditional sesame ring simits, the quintessential pretzel-like street food of Istanbul, are baked at the custom-made saj oven and served from the cart imported from Turkey, also available as takeaway for passers-by. Imported Turkish wine, beer and raki will complement the Turkish coffee – made with the best Yemeni beans and roasted locally, it will change the way Turkish coffee is perceived in Australia.
Designed by top interior architect George Livissianis, Anason captures Somer’s passion for Turkish cuisine and culture in the geometric planning, use of colour, and elements such as large ceiling lanterns. A deep blue is used throughout including the shopfronts, tiling, and woven cane seating, with the remainder of the palette a neutral blend of concrete, steel, and mirrors that capitalise on the over four-metre ceiling heights, the corner position and the western aspect.
