Anason x Firepop x Brian Cole at The Streets of Barangaroo

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; paying 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 barbecues, 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 specialty. All three chefs will work together on a snack to begin; Brian will be preparing your stunning entrée; 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).