Wandering through Barangaroo, Anason’s vibrant blue doors stand out against the concrete and hanging plants. Headed up by chef Somer Sivrioglu, Anason brings a taste of Turkey to Sydney’s newest district, the plates structured as meze to share. Everything here is done with class, and first up I have to say the service was above and beyond. All the tables are alfresco (with a few bar stools inside), and heaters were turned on to combat the evening breeze. We were stepped through the menu, and I couldn’t resist the call of white cod roe tarama ($16), topped with fingerlime and served with tiny rounds of sesame bread, like croutons. The dip was perfectly salty and creamy, with a delicate roe flavour and a fabulous pop and slight tartness from the fingerlime. We ordered a side of pita bread ($3 per piece), which was sprinkled with very fine dukkha and went perfectly with the dip. Dish two was generously provided on the house – cured salmon pastirma (usually $21), served with fennel and pickled chilli. The salmon is coated in the same spices as beef pastrami, and left to hang for 18 hours. The dish retains the salmon’s flavour, while absorbing the gorgeous mix of spices – the pickled chilli is flavoursome rather than spicy, and the portion is generous and filling. Part two to follow.
Anason, 5/23 Barangaroo Avenue, Barangaroo NSW, http://anason.com.au/