If you’re looking for a place where you can do drinks, dinner and dessert, then look no further than 12-Micron in Barangaroo. We’re here for the dessert bar, having heard about the dessert tasting menus. There’s options of 3, 5 or 7 courses, but we decide to order a la carte among 6 of us for more variety, and also so we can say, “One of everything, please!” The desserts arrive, colourful and artfully plated, making for an impressive spread. There’s some interesting ingredients as well, like native Australian rosella, quandong and finger lime. Each element on each plate is beautiful and packed with flavour, but sometimes the components seemed to be fighting for the spotlight rather than working well together. My surprise favourite was actually the Pyengana cheddar dessert as it had a nice balance of sweet and savoury. It was an interesting meal, but none of the dishes were a stand-out for me, so I probably wouldn’t be rushing back any time soon!
TL;DR: Fine dining desserts with unique flavours Favourite dish: Pyengana cheddar, milk chocolate, plum, honeycomb Would I return?: Probably not
Tower 1, Level 2, 100 Barangaroo Ave
Barangaroo NSW 2000
Ph: +61 2 8322 2075
Open 7 days, 12pm til late
Calling all chocaholics! By now you’ve probably been to Max Brenner, Lindt cafe, Oliver Brown and the like, so it’s time to put The Choc Pot on the top of your chocolate cafe list and get there stat! Mainly because of this….
Let’s take a closer look, shall we?
This is The Choc Pot’s signature dessert, the molten choc pot. It’s like a chocolate fondant, complete with a gooey, molten centre and in case there wasn’t enough chocolate, some extra molten milk and dark chocolate has been drizzled on top.
I don’t generally like Asian desserts – the beans and the soupy things don’t do it for me. But, I do have a soft spot for glutinous rice and mochi desserts so everytime I’m in Hong Kong, I head to Honeymoon Dessert for a sugar hit.
We arrive around 11pm on a Friday night and it is packed… so packed that there are people spilling out of the shopfront waiting for a table. The branch that we go to has limited seating (as with most of the other ones that I’ve been to) but the turnover is fast so it’s not too long before we have a table.