A Bosphorus Feast at Anason at Barangaroo in Sydney

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When I sat down to write a review about the #SydneyTravelBloggers luncheon at Anason at Barangaroo, I had a vague idea of what I wanted to write.
Then I read this post from Paula from Contented Travellers. I  immediately thought: “Yes!  That’s it!”  Paula’s post describes the place and the #SydneyTravellerBlogger’s experience so well. So I asked her if we could share her post on our website.  She graciously agreed.
Paula and her husband Gordy are both a hoot.  They’re a lot of fun and it’s really great getting to know them through our Sydney Travel Blogger alliance.
Be sure to check out their website:  Contented Traveller.  In the meantime, enjoy the post.
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A Bosphorus Feast at Anason at Barangaroo Sydney

A guest post by from Contented Traveller
There is nothing like experiencing a Bosphorous Feast at Barangaroo, Sydney’s newest harbourside precinct. There is nothing like a clear and sunny Australian day to visit a meyhane, or a modern Istanbul style meze bar, named Anason. It is quite remarkable that Istanbul is a sensory overload, as is Barangaroo, as is Anason. I think there is something in that for all of us.
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About Barangaroo

Barangaroo is an urban renewal project, of land that was once a significant area of Sydney’s shipping and stevedoring history. The maritime history of this prime real estate on the stunning Sydney Harbour has been closed off to the public for more than 100 years, and its development has been of keen interest to us all.

 

What does Barangaroo Mean?

Barangaroo is also an area of great Aboriginal significance, and hence its name. Barangaroo was named after the second wife of Bennelong, a leading Aboriginal elder. Many sites around Sydney are named after him, including the location of the Sydney Opera House. Barangaroo was the headstrong wife/partner of Bennelong, and she became the go-between for the Aboriginal people and the early British colonists in New South Wales. So you have Bennelong to the east and Barangaroo to the west, completing a significant historical picture of this area. The renewal pays homage to this.

 

Why Barangaroo is exciting

As Sydney’s newest precinct, Barangaroo is designed to blow your mind. From the six-hectare Barangaroo Reserve to The Cutaway – the largest underground space in Australia and a significant cultural venue, you are reminded of just how unique this area of Sydney is.

Barangaroo is now the home to businesses, residential developments, public spaces and the site where James Packer’s controversial $2 billion Sydney six-star hotel and casino will be located. The Streets of Barangaroo will allow you to discover this new precinct, and also introduce you to the best chefs, baristas, and bartenders coming to this Sydney foreshore.

 

The Barangaroo Food Scene

Barangaroo got off to a cracking start with the pop-up food cafes and restaurants. Amongst these, Chef René Redzepi’s of the world’s best restaurant Noma of Copenhagen chose to come to Australia and open up a Noma pop-up for a 10-week period at Barangaroo in January. It was booked out within 4 minutes. By the end of 2016, there are expected to be around 80 permanent food, drink, and retail outlets in this precinct.

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And now to our Bosphorus Feast at Anason

Anason however, is the first permanent restaurant at Barangaroo and is located on Wulugul Wharf of Barangaroo. Chef Somer Sivrioglu has form … in a good way. He is the chef and owner of the popular Balmain restaurant Efendy. He has lectured on Turkish food at the Culinary Institute of America and is the co-author of the cookbook, called Anatolia. Plus he is just a really nice bloke. Sivrioglu laughingly tells me, that his restaurant is a slice of Turkey in the midst of a Beirut construction zone. But that doesn’t faze him as he knows exactly what this precinct is all about. This modern Istanbul style meze bar makes sense in Barangaroo, as it is similarly intended to heighten all of your senses.

Chef Somer Sivrioglu wants people to be able to enjoy the experience, and to feel as if they are in Turkey. He wants and succeeds in creating this ambient environment. The fact that the food is astoundingly good, that the Istanbul inspired cocktails, and the wine list is fantastic, means that he already has a loyal clientele. The fact that at $65 pp for the Bosphorus feast means it will not break the bank.

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More About Anason

Anason is the Turkish word for aniseed, the base of Raki, a popular and refreshing Turkish drink. When we visit Anason, described as the next Ottoman empire, we get to experience Turkish food in an entirely new way.

We arrive at Anason, and it is not hard to see that it is as chic as its surroundings. We are met with the beautiful blue and white decor, and the double doors which show the bar, and the kitchen behind. It evokes Turkey and has been designed by George Livissianis. Anason is a modern meyhane, a traditional Turkish bar or restaurant, with its own custom-built simit, a ring-shaped, sesame-sprinkled bread oven, which we see when we arrive.

[dt_quote]Ok, so I spoilt the punchline, by telling you that the food at Anason is incredible, so let’s have a look at why we are now devoted fans of Anason.[/dt_quote]

What we ate at Anason

We started with Saj pita bread, zahter, pepe saya butter. While we could have enjoyed this with a glass of wine, we also had the amazing pumpkin humus, and crispy chickpeas.
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The Atom, is marash chillies, burnt butter, and strained yogurt, and it was ‘the bomb’ (insert smiley face here).
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We followed this with cured salmon pastirma, zucchini, and pickled chilli. The curing process, involving carrots, cumin, fenugreek, paprika, garlic, and capsicum paste, left us with the most unusually delicious salmon.
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Next was the Kadayif scampi, walnut and capsicum muhammara. Again fresh, light and well …Turkish.
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The lamb shoulder on a bed of freekeh, with its distinctive nutty taste, served with the pan juices as the sauce, will have you returning to Anason.
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The Cauliflower, citrus thyme, hazelnut tarator and the haloumi salad were excellent dishes.
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And then because we were in love with everything about Anason, we were served Raki, the Turkish national drink made of twice-distilled grapes and aniseed and also called Lion’s Milk.  And because we couldn’t say no, we had the Turkish Delight flavoured with pistachio and pomegranate, which was not too sweet and had a nice chew to it. And because we really couldn’t say no, we then had the honey flavoured date pudding.
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A Bosphorus Feast at Anason is a sensory overload, much as Istanbul is, much as Barangaroo is. Go Figure.

Anason

5/23, Barangaroo Ave, Barangaroo NSW 2000
Phone:(02) 9188 1581

http://www.anason.com.au/

About Contented Traveller

Contented Travellers are Gordon and Paula, Destination & Experience Influencers and they have been travelling together for 12 years, and independently for a lot longer than that. They have both come from successful long-term careers. Gordon has been a mining engineer, and PaulaI was a teacher in a senior executive position for many years.
They are Experiential Travellers and Influencers. They love experiencing a country, city or place by connecting to its history, people and culture. They know that today’s traveller seeks experiences, because that it what we also do.
As Award Winning Professional Travel Writers at Contented Traveller, they love to travel and to share their expertise with you.
You can find them here:
www.contentedtraveller.com
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