Enjoy the best of Australian produce at 12-Micron

Taste the air, land, sea and earth at this modern Australian waterfront restaurant

Photograph: Anna Kucera

Barangaroo's waterfront restaurant, 12-Micron, is known to deliver creative dishes that focus on the elements – air, land, sea and earth. Executive chef Justin Wise alongside head pastry chef Ashley Smith have each crafted menus that reflect the abundance of great produce available from New South Wales and right around the country. 

There are plenty of dining options that will suit anything from a quick business lunch, to a decadent dinner to celebrate a birthday or anniversary, plus there are options suitable for vegans and vegetarians. 

Pop in Monday through Thursday from noon to try the express lunch menu, which includes two or three courses plus a glass of local wine or a schooner of Hawthorn Pale Ale. Enjoy kingfish or pork jowl. Mains focus on complementing a core ingredient with local produce, like mulloway with horseradish, broccoli and almonds or pumpkin roasted with orange and coconut. There's also a decadent Sunday 'Leisurely Lunch' menu, which can be shared among friends and family. Enjoy and share dishes like pork hock terrine with pickled veggies and sourdough; or a whole rotisserie chicken with leg stuffing and jus gras. 

12-Micron's new dessert menu, designed by head pastry chef, Ashley Smith, uses these concepts and also harnesses native ingredients for seven special sweets. Chef favourites include the peanut butter rosella, a peanut butter mousse served with raspberry jelly, golden caramelised peanuts, rosella gel, crystallised white chocolate, toasted sourdough ice cream and caramel glass shards and the palate refreshing pineapple sago, a summery mix of spiced pineapple and coconut sago, mint and basil gel, crispy rice shards, pineapple and pineapple foam.

So whether it's a slick and snappy business lunch; a big family feast; or just after work drinks and snacks, 12-Micron will have a meal to suit any occasion.

Book now at 12-Micron.

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