One could say Barangaroo’s newest restaurant is a study in numbers and measurements. The name itself comes from the micro measurements used in wool sorting, a throwback to the suburb’s days housing storage warehouses for the wool export industry. But the venue itself is enormous. Wrapped around what feels like an entire floor of Barangaroo’s prestigious Tower One, Micron-12 seats around 230 people in a series of different settings that feels like it could give Merivale’s Ivy a run for its money.
We start off with drinks at the 120 seater bar, sipping cocktails while watching sunset out across the waterfront, before moving through to the main restaurant for dinner, then continuing through to the 64 seater dessert bar for a very sweet finish. At the very end of the evening, we’ve come full circle – from the floor to ceiling windows in the bathrooms you look right back across to the other side of Barangaroo. In such a large space, clever use of wooden partitions and open shelving keeps tables for two feeling cosy whilst giving groups space to spread out.
The kitchen has gone for dispersal as well – mapping out dishes based on their origins. Air, land and sea or “under your feet” are the categories, and the focus is on fresh, local produce. Start out with a delicate medley of root vegetables baked in paperbark before perusing oysters served with finger limes and Archie Rose gin, the Cape Grim 300gram pasture fed scotch from North West Tasmania will be a favourite among the real meat eaters, but the rotisserie chicken with chicken fat potatoes is winning the crowds over too.
Now don’t forget to save room for dessert – a lot of room. Darren Purchese, Melbourne’s master sorcerer of all things sweet, has come on board to transform the dessert menu into a fully-fledged dining experience in its own right. Indeed, from all reports the three, five and seven course dessert degustations are keeping the pastry chefs busy. Don’t worry, the dishes are smaller portions of the full dessert menu, which has some true highlights.
The “Gin and Tonic” is already the talk of the town (ok the talk of Instagram), but the olive oil chocolate ganache served with Sonoma “toast” ice cream handmade on site is a real winner. And then there’s the deconstructed Darren Purchese signature lemon tart with raspberry ice cream and marshmallows… the list really goes on.
Whether you’re after a quick drink and a burger at the bar (yes, there is a Wagyu cheeseburger on the bar menu), a long session at the restaurant or a quick sweet stop, 12-Micron has your measure.
Level 2, 100 Barangaroo Avenue
T: (02) 8322 2075