Just Open: Anason, Barangaroo

Noma might have warmed up the punters, but the first part of Barangaroo's main act hits the waterside development on Thursday. "We'll be the first of the permanent restaurants to open," says Anason restaurant owner Somer Sivrioglu.

The chef, who first upped the game for Turkish food at Efendy in Balmain, will push the envelope a little more at Barangaroo. "I still want it to be a laid-back, contemporary Turkish restaurant," he explains. "Like one of the taverns or meze​ bars you might wander into in Istanbul. But the position on the water here, it's like something on the Bosphorus."

The opening menu includes veal kofte, stuffed mussels, honey prawns with kashar cheese and a signature salmon pastirma with yellow zucchini.

Designer George Livissianis​ (The Apollo, Billy Kwong) evidently talked his client around when it came to some of the details. "I said 'no tiles' and now there are tiles everywhere," Sivrioglu laughs.

There are also a few touches that will be added later. "We had a couple of the simit [bread] carts you see all over Istanbul made," he says. "We're making our own sesame ring simit but the carts are still on the way, off the coast of Australia somewhere."

Open for lunch daily and dinner Wed-Sat.

Shop 5, Barangaroo Avenue, Barangaroo, Sydney, 02 8399 1234