Ana

$$$ · Restaurant · Double Bay

THE TAKE

Culinary director Esmeralda Perez named it after her grandmother and cooks South American against Lebanese over fire and charcoal. Sydney rock oysters arrive with a mezcal and rose mignonette, which tells you the register straight away.

WHY IT’S WORTH IT

1Mezcal used as an ingredient in a mignonette, not as a shot on a list.

2South American and Lebanese in one kitchen, both cooked over fire.

3A chef cooking under her grandmother's name, which sets the standard she has to meet.

BUSINESS INFO

MondayClosed

Tuesday5:00 – 10:30 PM

Wednesday5:00 – 10:30 PM

Thursday5:00 – 10:30 PM

Friday5:00 – 11:00 PM

Saturday1:00 – 11:00 PM

Sunday2:00 – 10:30 PM

53 Cross St, Double Bay NSW 2028, Australia

Directions Call Website

Photos and practical data via Google.

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