*SOLD OUT* Anason x Firepop x Brian Cole at The Streets of Barangaroo
A smoky, cross-cultural fire-fuelled event you’ll be stoked about. This one-off exclusive collaboration is between Anason, Raymond Hou of Enmore’s incredible Firepop, and Brian Cole of Perth’s open-flame kitchen at the Ritz-Carlton’s Hearth.
Anason championed the diversity of Anatolian cuisine in Sydney; Anason being a homage to the flavours of modern Turkish food and a testament to the region’s culture of sharing. Firepop is indefinable, its global flavours drawn from across the world. What is a constant at Firepop, however, is its mastery of cooking with fire. From sticks of pork belly to Wagyu to lamb, each protein is cooked over separate bespoke barbeques, all designed to bring out the best in the protein (and vegetable and cheese) Raymond is serving that week.
Perth’s Brian Cole is Chef de Cuisine of Hearth, where the traditional skill of cooking over fire at an open hearth takes centre stage – with each element of the menu touched by flames from the hearth in some way. His talent and approach to cooking is winning him headlines across the country. The Sierra Leone-born chef embraces local native ingredients, bringing soul and creativity to his classical training. This is the first time Brian is headlining a dining experience in Sydney, and we’re so thrilled that you will be a part of this incredibly fun, joyous, and delicious evening.
Over four courses, you’ll enjoy dishes that best exemplify each chef’s speciality. All three chefs will work together on a snack to begin; Brian will be preparing your stunning entree; Firepop will be firing up the skewers for mains with Anason on the accompanying banquet of sides. Dessert is a very adult and very luxe version of a Spider (ice cream float).
Price: $189pp
Ticket Inclusions: Four courses (including a boozy dessert) and beverages
MENU*
Snacks
Camembert custard tartlet, burnt tomato jam, native thyme, macadamia – Brian Cole
Lentil kofte, sea grapes, radish, molasses, pickles – Anason
Tathra’s Place Maremma duck, anise, Sichuan pepper, Piel de Sapo melon, Koroneiki olive oil – Firepop
House-baked Turkish bread, Aegean olive oil, green olives – Anason
Entree by Brian Cole
Cured salmon, mixed herb velouté, jerk sauce, finger lime, lemon myrtle
Mains by Firepop
Tathra’s Place Maremma duck, rhubarb
120-day grain fed Angus beef, Kalamata olive oil, black pepper, lemon
New England lamb, sesame and cumin dukkah
Sides by Anason
Choban salad, ox-heart tomatoes, sumac onion, mint yoghurt
Cauliflower, green harissa, leaves, roasted almonds
Brussels sprout, baba ganoush, pistachio, chilli butter
Dessert by Rivareno Gelato
Boozy Spider ice cream float with Malfy Gin
Beverages
2018 Sevilen Nativus Narince
2018 Chamlija Kara Sevda
Mahlep Spiced Turkish Digestive
*Menu items are subject to change based on availability
