It’s so authentic it could be overlooking the Bosphorus, but luckily for us Anason has brought Turkish meze bar culture to Barangaroo instead.

House-baked simit are sold from the stand and make a fine accompaniment to a selection of dips. Jerusalem artichoke puree and charred chicken skewers on orzo go well with a Turkish beer, a raki cocktail or Turkish wine. The same with a whole eggplant “bomb”, stuffed with shanklish and kashar cheeses, which is satisfying and a bit smoky. Desserts, including poached pear with tahini crumb and mulberry, are hit and miss but the Turkish tea and coffee and Turkish delight are good enough to be mandatory. Settle in for good times.

Must eat: Atom; marash chilies, burnt butter, strained yoghurt