We celebrated a special occasion at 12 Micron in Barangaroo and whilst it's almost been a year, I'm still thinking about the food and desserts. I have mixed feelings at the moment - part of me feels lucky to be able to experience the amazing food and 5 course dessert menu from 12 Micron however, the other part of me feels disappointed. Due to popuarity, 12 Micron is now exclusively a venue and dining destination for hire. They take bookings for private dinners through to venue hire for weddings and conferences. 

Complimentary bread and butter is always a great way to start a degustation.

The pork belly was incredibly tender, so much so, you could slice through it with a butter knife.

Puffed polenta with whipped cheese and bush tomato powder. These crackers were light, tasty and addictive.

We couldn't get enough of these duck fat potatoes. We could seriously munch on these until we had no more room in our stomach.

All of their steaks are served with smoked bone marrow, celeriac remoulade and pepperberry jus.

The fish was perfectly cooked with a super thin and crispy skin. The salad was fresh and from memory, the sauce was a miso cream sauce.

This is the milk chocolate and honeycomb sphere with caramel and honeycomb. I thought this dish would be extremely rich but was surprisingly light, airy and mousse like. However the honeycomb was slightly chewy.

What I loved about the dessert degustation is the fact that you didn't need to order a degustation per person. You could order a 5 course of 7 course dessert to share. I think that's what made them so popular (along with the amazing food).