Double Bay’s dining scene just got a serious upgrade with ANA, a fire-forward restaurant blending South American and Lebanese flavours.

Created by Culinary Director Esmeralda Perez and entrepreneur Nathan Tito, this intimate venue is named after Perez’s grandmother and brings together cross-cultural traditions with a high-energy firehouse concept.

The menu is all about protein and flame, with standout dishes like charcoal octopus paired with ancho and olive chilli yoghurt, and beef cheek birria tacos that showcase the kitchen’s fire-driven approach. Sydney rock oysters get a South American twist with mezcal and rose mignonette.

The moody space features warm tones and brass accents, plus an exclusive art piece by internationally acclaimed Vogue photographer Enrique Leyva from Oaxaca. Beyond the regular menu, ANA runs weekly activations including Taco Tuesdays, Steak Wednesdays, and the ANA Bottomless Social on Saturdays.

Quick Bites

• What to Eat: Charcoal octopus with ancho and olive chilli yoghurt, beef cheek birria tacos, Sydney rock oysters with mezcal and rose mignonette
• When to Go: Taco Tuesdays, Steak Wednesdays, or the ANA Bottomless Social on Saturdays
• Where: 2/53 Cross St, Double Bay, Sydney
• Vibe Check: Intimate and moody with warm tones, brass accents, and a high-energy firehouse concept featuring exclusive art by Vogue photographer Enrique Leyva