Spending the first 25 years of his life in Turkey, where his mother was a successful restaurant consultant, chef Sivrioglu grew up around the vibrancy of urban Turkish cuisine. It is these early culinary experiences, combined with his many years in the restaurant and hospitality industry, that gave chef Sivrioglu the inspiration behind Efendy Restaurant, and his journey continues with the new venture Anason in Barangaroo.
Service & Experience
Efendy's kitchen team is entirely Turkish, with each member representing a different culinary region. The Efendy experience is completed with genuine Turkish hospitality including the charm, attention to detail and warmth typical of the Turkish culture. This hospitality, coupled with the restaurant’s relaxed yet sophisticated ambience, and Head Chef Arman Uz's contemporary approach to traditional Anatolian food, make for an extraordinary culinary experience.
Lunch & Dinner
Our menus are designed to share with a strong focus on charcoal cooking. The dishes are wholesome, comforting and seasonal. On Saturdays & Sundays, for our Mangal (barbecue) Lunch, we serve shared small meze plates and kebabs cooked over charcoal. Despite our dishes taking a contemporary approach, we try to use traditional Anatolian cooking methods like claypots, woodfire and baking whenever possible. We believe in using fresh, quality and seasonal Sydney ingredients, and work with a range of premium, boutique suppliers. In the true spirit of Turkey’s kebap restaurants, we buy whole lambs and use it nose to tail in our menu.
Three Distinct Spaces
With indoor and outdoor spaces on two levels for up to 120 guests seated or 150 standing, we're the perfect spot for any type of event.
The design reflects two distinctive styles; the downstairs is inspired by local drinking holes in Beyoglu with vintage posters, exposed brick walls and eclectic furniture. The upstairs area is a more traditional restaurant space ideal for groups of any size, as well as corporate and social events.