Acclaimed Executive Chef Arman Uz joins Sivrioglu in creating Anason's seasonal, modern Turkish menus and providing Sydney with its own waterfront meyhane.

All our food menus are designed to share with a strong focus on vegetarian and seafood dishes. Our ever-changing menus are young, fresh and vibrant showcasing the best of contemporary Turkish cuisine.

When creating our modern dishes we use traditional Turkish cooking methods such as pickling, drying, yogurt, salcha and tarhana making whenever possible and try to keep the use of modern technologies to a minimum.

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We believe in using fresh, quality and seasonal Sydney ingredients, and work with a range of premium, boutique suppliers.

Invoking the concept of the traditional restaurants and bars of Istanbul, the meyhanes.​ True to its Turkish roots, the drinks menu of Sydney's most popular meyhane is as important as the food. Sample traditional Turkish Raki, sip your way through the wine regions of Turkey, or celebrate life with signature cocktails.

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The venue's design reflects the modern side of Istanbul with the typical Bosphorus Blue being prominent all around the restaurant. In typical meyhane style, Anason is open for drinks accompanied by mezes or for a full feast. Be our guest and let us take you on a journey to the Bosphorus to sample some of Turkey's famous hospitality!

Anason was the first permanent restaurant to open on Barangaroo’s Wulugul Walk. Discover this harbourside destination and many of the streets within, each with its own character: from the high-energy high street that is Barangaroo Avenue to Sydney’s iconic waterfront. There’s a story with every step.