On a sunny Winter's day, my friends and I ventured to try out Anason, serving Turkish cuisine on the Barangaroo waterfront promenade. The menu is designed for sharing with a mix of small and large plates. We decided to start with one of the waiter's recommendation, the Baba Ghanoush dip paired with the Saj Pide. The bread was served warm, and had a soft and fluffy texture. It was tempting to just fill up on these and the airy, creamy eggplant dip but more food beckoned.
The Cured salmon pastirma looked amazing as it hit our table. The saltiness of the cured salmon is balanced by the acidity of the pickled chillies and fennel, and the freshness of the mini tomatoes.
The Scallops were cooked beautifully, paired with a creamy artichoke puree and sprinkled with wild rice. However, for the price of the dish, I was expecting a little bit more.
Onto the larger plates and we opted for the Hanger steak. The beef slices were ultra tender but what made the dish so impressive was the Muhammara (a red capsicum and walnut dip) that is jam packed with flavour.
The Duck breast was served with silverbeet dolmas. I enjoyed the filling of the dolma and it soaked in all the flavours from the taharna sauce.
Overall, the food definitely delivers on flavours, though some dishes were a little overpriced. I loved the blue and white decor (especially that blue tiled table!) and the al fresco dining option.
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