ANA Double Bay: South American × Lebanese Firehouse Opens In Sydney’s Premium Precinct

ANA Double Bay is a new premium firehouse concept that brings fire, meat, and ancestry to the table with precision and discipline.

Brought to life by Culinary Director Esmeralda Perez and entrepreneur Nathan Tito, ANA is a founder-led venue where heritage meets modern hospitality.

“ANA is the professional continuation of my grandmother’s kitchen,” says Perez. “Every dish, every detail, and every service moment is designed to honour her legacy, fire-forward, protein-driven, and full of cultural depth.”

The menu is structured for flavour, balance, and cross-utilisation, highlighting the venue’s firehouse identity. Guests can enjoy raw bar selections like Sydney Rock Oysters with a mezcal and rose mignonette, Tuna Tartare with harrah salsa, Burrata served with charred salsa, za’atar oil, and warm pita or our top pick – Kingfish Ceviche with vibrant citrus, crunchy corn and the tangy, earthy notes of sumac. A truly sophisticated sensory experience.

For something warmer, you’ve got to try the Charcoal Octopus with ancho and olive chilli yoghurt or the Wood-fired Cauliflower with salsa roja and habanero oil. You also can’t go wrong with the flavourful Kafta Skewers which are deeply savoury, aromatic, smoky and beautifully counterbalanced by the cool, tangy creaminess of labneh and the crunch of the ANA house pickles.

Elevated tacos such as Birria Beef, Chicken, Falafel and Wagyu Asado offer approachable, shareable bites, while desserts like Crispy Cinnamon Churros or Tres Leches Cake with seasonal fruit, rum, and cream provide a refined finish.

To wash it all down, there’s a killer drinks menu with cocktail favourites such as the Classic (Blanco tequila, triple sec, lime), Flavoured (coconut, mango, passionfruit, pineapple) or Tommy’s (Blanco tequila, lime, agave syrup), plus a fine selection of wines, beers and non-alcoholic options to ensure you end your experience on a high.

ANA features structured weekly activations designed to keep guests returning for memorable dining experiences. Taco Tuesday, Steak Wednesday, ANA Bottomless Social on Saturday, and Sundays create a dynamic calendar that reflects the brand’s energy and cultural depth.

The venue’s design and atmosphere mirror ANA’s culinary philosophy. Warm tones, brass accents, natural wood, stone textures, and intentional lighting create a space that is intimate yet powerful, where energy evolves across the evening and fire is felt in every detail. This culturally rich setting is further elevated by a featured art piece from internationally acclaimed, Oaxaca-born photographer Enrique Leyva. Known for his work in publications like Vogue and his mission to celebrate diverse beauty and reshape cultural narratives, Leyva’s artistry perfectly echoes ANA’s own heritage-driven ethos.

Beyond the menu, ANA builds community through meaningful moments and a shared love of food, creating a space where guests connect, celebrate, and experience the firehouse together. ANA is more than a restaurant. It is fire, meat, and inheritance brought to life through thoughtful hospitality, heritage-driven cuisine, and founder-led vision.

ANA Double Bay successfully translates a deeply personal family homage into a compelling, fire-driven dining destination where South American vibrancy meets Lebanese heritage. With its meticulous interior design, warm atmosphere, friendly staff and delicious food, ANA is a fine addition to Double Bay’s culinary scene.

ANA Double Bay
53 Cross St, Double Bay
https://anasydney.com.au/