12 Micron Barangaroo Sydney THE F food 9

There are 4 reasons 12-Micron restaurant in Barangaroo is worth visiting

As part of Sydney’s new squillion-dollar development by the Harbour, Barangaroo, there’s a new 230-seater restaurant in town as one of the big players to the scene. And it’s excellent.

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There are four amazing reasons this colossal 230-seater restaurant and late night dessert bar called 12-Micron are a must when visiting the area or Sydney as a whole and a lot of it comes down to the stellar line-up of their pretty inimitable menu.

The restaurant menu is divided into four parts: earth, which includes paperbark baked vegetables with fruit spice and goats curd among others; ocean, such as the lobster omelette or Skull Island king prawn steamed bun with wasabi, green mango and tobiko; land, including lamb with spinach, native iron bark honey and damper; and air, such as the half pigeon with Aussie master stock, red cabbage, and Illawarra plum.

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12-Micron is an opportunity for us to create beautiful food with what I consider to be the very best produce at that time. I’ve gone as local as I can find so, apart from a couple of items which we’re still trying to source locally, we proudly use Australian. The team has quite a bit of fine dining experience and so we’ll take the food and service elements of that into a more relaxed dining experience at 12-Micron – impressive but not intimidating,” said Justin Wise, executive chef.

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And the best bit? That late-night dessert bar they’ve ben touting, well it’s a 64-seater dessert bar that is open till late to satisfy every sweet lovers’ fantasy: indulge in a la carte or a degustation of three, five or seven intricate dessert courses created by master of sweets, pastry chef and TV personality, Darren Purchese. He’s anticipating the Coconut Sago with passionfruit, ginger and mint to go like hotcakes. His signature Dark Chocolate Mousse with salted caramel, tonka bean, mandarin and Zokoko chocolate is for those after a richer finish. Many Sydneysiders visit Purchese’s incredible Burch & Purchese Sweet Studio in Melbourne but, for the first time, they have his creations in their own backyard.

In addition to the restaurant and dessert kitchen, there’s a 120-seater bar area which maximises the harbour views by way of a balcony and floor to ceiling windows. The six-strong bar snack menu includes a mushroom taleggio toastie and wagyu cheeseburger. Mop it up with sommelier Lyndsey Carr’s 400 strong and growing wine list (32+ available by the glass) that’s predominantly Australian and caters for a broad range of tastes and budgets. Otherwise, there’s a range of cocktails such as the Riberry Limy Tia (Rebellion Bay spiced rum, Védrenne spicy chili cinnamon, orgeat, lime, riberry confit) and Smoking Chaplin (Plymouth Sloe Gin, Védrenne apricot brandy, lime and rosella jam).

Check them out ehre: Level 2, 100 Barangaroo Avenue (enter via Watermans Quay), The Streets of Barangaroo.

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See the 12-Micron Main Menu here.

See the 12-Micron Dessert Menu here.

 

James

 

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