12-Micron opens in Barangaroo

Posted March 3, 2017

By foodService Magazine.

230-seater restaurant, dessert kitchen and bar, 12-Micron has officially opened its doors at The Streets of Barangaroo.

Reflecting its celebration of Australian produce, the venue takes its name ultra-fine, 12-micron wool fibre. Similarly, the nod to the Australian elements can be seen throughout, from the food to the drinks and interior.

At the helm of 12-Micron is executive chef Justin Wise (The Press Club, The Point Albert Park). Sourcing predominantly Australian ingredients from a range of producers and foragers, the restaurant menu is divided into four parts: earth, ocean, land and air.

The earth component includes paperbark baked vegetables with fruit spice and goats curd among others; ocean, a lobster omelette and Skull Island king prawn steamed bun with wasabi, green mango and tobiko.

The land, includes lamb with spinach, native iron bark honey and damper; and air, half pigeon with Aussie master stock, red cabbage, and Illawarra plum.

Wise says, “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.”

Tucked within the 12-Micron establishment is a 64-seater dessert kitchen run by pastry chef and TV personality, Darren Purchese (Burch & Purchese). Sweet lovers can indulge in a la carte or a degustation of three, five or seven intricate dessert courses.

Highlights include the coconut sago with passionfruit, ginger and mint, and dark chocolate mousse with salted caramel, tonka bean, mandarin and Zokoko chocolate is for those after a richer finish.

“The menu I’ve designed for 12-Micron is full of surprises and is a delicious sequence of dishes aimed to please everyone,” says Purchese. “They focus on beautiful and refined plated desserts inspired by my signature flavour range.

“Whoever said you can’t eat dessert first? Well, come to 12-Micron for dessert only if you like.

“There will be dedicated seating at the dessert bar where you can get up close and personal with the pastry chefs as they prepare and plate your desserts so you can indulge in the sugar high of your life.”

In addition to the restaurant and dessert kitchen, 12-Micron includes a 120-seater bar area with floor to ceiling windows and balcony to make the most of the harbour views.

The six-strong bar snack menu includes a mushroom taleggio toastie and wagyu cheeseburger.

Sommelier Lyndsey Carr’s 400 strong and growing wine list (over 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).

The fit out designed by SJB Architecture & Design’s takes inspiration from Australian elements and the harbour views.

SJB director Kirsten Stanisich says, “The 12-Micron design references the indoor and outdoor lifestyle of Sydney with exterior finishes used indoors.

“Green and blue stone cobbles and tiles evoke the colours of a gum leaf and a rough bark texture is introduced through leathered finished granite and loose fit leather sofas with ruffled detailing.”

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