Barangaroo's sprawling 230-seat restaurant (with a late-night dessert bar).
Just when you thought Barangaroo, despite its mammoth size, couldn't squeeze in another eatery, along comes 12-Micron. This epic, 230-seater opened on March 1, bringing with it a bar, late-night dessert and those now-standard Barangaroo harbour views.
The name 12-Micron comes from wool — not just any wool, but a rare thread that is spun into extremely comfortable (and rather expensive) clothing. That said, there are no external sheepy bits on the menu — the name aims to capture the restaurant's focus on the best and freshest ingredients.
Executive chef Justin Wise, formerly of The Press Club or The Point Albert Park, has been busy building relationships with Australia's finest producers, as well as a collective of foragers. With their offerings in mind, he's created a four-part menu that's divided into some semi-Captain Planet territory: Earth, Ocean, Land and Air.
To give you an idea, Earth covers your vegetable needs, featuring paperbark-baked veg with fruit spice and goats curd. Ocean encompasses your sea creatures, for example, Skull Island king prawn steamed buns with wasabi, green mango and tobiko. Land covers your paddock-dwellers, lamb with spinach, native ironbark honey and damper. Air features anything that once flew, like half-pigeon with Aussie master stock, red cabbage and Illawarra plum.
When you're done with elemental feasting, move into the 64-seater dessert bar to live your sugary dreams — and it's taking bookings until 11pm. Famed dessert chef Darren Purchese is in charge here. Just a few of his creations include coconut sago with passionfruit, ginger and mint; and dark chocolate mousse with salted caramel, tonka bean, mandarin and Zokoko chocolate.
For a snackier experience, stick to the 120-seater bar. You'll get uninterrupted harbour views, thanks to the floor-to-ceiling windows, a simple menu featuring a mushroom taleggio toastie and a wagyu cheeseburger; and a significant treasure trove of wines to choose form — 400 if you're bottling and 32 if you're glassing. They're the picks of sommelier Lyndsey Carr. Alternatively, try a cocktail, such as Riberry Limy Tia (Rebellion Bay spiced rum, Védrenne spicy chilli cinnamon, orgeat, lime, riberry confit) or Smoking Chaplin (Plymouth Sloe Gin, Védrenne apricot brandy, lime and rosella jam).
SJB Architecture & Design (The Buena, The Light Brigade, Melbourne's L'Hotel Gitan) took care of the interior by bringing the outside in. By that, we mean you'll be sitting among gum leaf-coloured stone cobbles and tiles and granite finished with leather that looks and feels like bark. There are cosy couches, too.
The restaurant is open seven days for lunch and dinner, the bar is opening seven days from midday-1am and the dessert bar takes bookings until 11pm.
Published on March 02, 2017 by Jasmine Crittenden