They’re assembling quite the gun team over at Ananas, what with Citi Service Excellence Award winner Louise Tamayo stepping in as Venue Manager, and Daniel Mussen (ex-Shady Pines) helping kick the cocktails up to the next level. After 8 ($19) is a prime example, combining two of his loves – whiskey and mint – into a sophisticated tipple with a hint of smoked maple syrup. Samedi Punch ($20) looks deceptively fruity, but turns out to be quite the smoky player. Executive Chef Paul McGrath has populated the menu with dishes fitting of a French brasserie, including some that hark back to his Bistro Ortolan days, like (reconstructed) Salade Niçoise ($27) with seared yellow fin tuna. Hearty Lamb Navarin ($35) with gremolata-crumbed brain will help keep winter at bay, as do Seared Scallops ($33) with caramelised sweetbreads and Jerusalem artichoke. Pear and cashew notes from the 2012 Patrick Piuze ‘Terroirs de Chichée’ Chablis ($96) provide an elegant foil, and won’t overpower your raw bar selections either, be they Sydney Rock ($4.50/each) or Angasi ($5/each) oysters, fresh Tasmanian uni on a bed of trumpeter, or Yellowfin Tuna Tartare ($20/100g) with freshly grated horseradish. Cold dishes show great finesse across the board, all the way from creamy House-Salted Cod Brandade ($23) to the Charcuterie Selection ($26/3 pieces) of rabbit rillettes and duck liver parfait.
Ananas Bar & Brasserie
18 Argyle Street, The Rocks
Ph: (02) 9259 5668 ananas.com.au
French, Cocktails, Wine $$$$
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