Perched atop the gleaming Tower One in Sydney’s new harbourside business and hospitality precinct, Barangaroo, 12-Micron spins a fine yarn in the city’s new dining chapter. Just as its namesake alludes to the high standard of Australian produce (the 12 micron is amongst the finest grade of Merino wool fibre), Dixon Hospitality Group’s 230-seat restaurant, lounge and late night dessert bar embraces the country’s native surrounds with whimsical elegance.

SJB directors Kirsten Stanisich and Jonathan Richards converted the vast site into a series of spaces unified by the shades and textures of the Spotted Gum tree. ‘The design references the indoor and outdoor lifestyle of Sydney with exterior finishes used indoors,’ says Stanisich of the cobble stones lining the floor and walls. Delicate webs of custom-designed suspended timber shelving, exquisitely crafted wall units and curved island bars together with a linen-rippled ceiling add warm tactility to these cooler elements.

‘A rough bark texture is introduced through leather finished granite and loose fit custom leather sofas with ruffled detailing,’ adds Stanisich, whilst the dusty plum, olive and teal shades of the tree’s speckled foliage are further referenced by the assorted Andreu World, Resident and Casamania chairs.

Dishes by executive chef Justin Wise are enhanced by subtle indigenous and innovative elements. Kingfish carpaccio is spritzed with finger lime and a delicate hit of jalapeño while tender medallions of rare lamb are accentuated by a light, crunchy dusting of fried quinou. No meagre support act, the 64-seater dessert bar offers à la carte and degustation options, of which the Gin and Tonic plate with dollops and droplets of jellies, curds and frozen parfait is a highlight.

Despite the enticement of its expansive waterfront views, 12-Micron knits together a refreshing palette where authentic simplicity replaces sensory overload.