Dear guests,

To make a reservation please use the online reservation system found below. we have standing tables for cocktails or wine, if you want to pop by for a drink.

UNFORTUNATELY, DUE TO A NUMBER OF NO-SHOWS, WE NOW require CREDIT CARD DETAILS TO HOLD YOUR RESERVATION. PARTIES WHO CANCEL WITH LESS THAN 48 HOURS NOTICE WILL BE CHARGED $100 PER PERSON. this also applies to parties that decrease in size within the 48 hour-mark.

DUE TO OUR SEATING CAPAcity WE ARE ONLY ABLE TO ACCOMMODATE parties up to four guests. ALSO, PLEASE NOTE THAT WE’RE NOT ACCEPTING CASH PAYMENTS AT THIS TIME.

TASTING MENU ONLY FOR ALL RESERVATIONS. Our menu will be $120 as of September 1st 2025.

We are open from 5:30pm–10:00pm Tuesday–friday and look forward to being able to serve you in our space.

No phone

For any other inquiries please email info@barbararestaurant.com

Best,
The Team at Barbara

FOOD

Amuse

FIRST

STRACCIATELLa
sprouting cauliflower, golden raisin, almond, basil

marinated mussels
chilled cucumer soup, smoked steelhead roe, pangrattato

BEEF TARTARE
CASSIS, ESPELETTE, PICKLED RADISH, CRISPY SHALLOTS, SPELT rye crisps

Snack

SECOND

mushroom toast
porcini, chantrelle, green garlic pistou

halibut
english peas, spot prawn sabayon

salt and pepper duck hearts
roasted hakurei turnip, bolzanina

THIRD

roast radish tart
WHIPPED ricotta, SPRING HERB SALAD, EVERYTHING BAGEL CRUMBLE, BLACK GARLIC VINAIGRETTE

ARCTIC CHAR
HUMMUS, LEMON BROWN BUTTER, PINE NUTS, MINT & DILL, POMEGRANATE VIN

lamb schnitzel
tabbouleh, baba ganoush

Dessert

CHOOSE ONE FROM EACH TIER

120

DRINKS

COCKTAILS

falling from a tree
Apple and pear tea infused gin, Spiced apple vermouth, mezcal, maraschino, small talk syrup, lemon 19

ultraviolet
pisco, odd society cassis, amontillado sherry, cinnamon, lemon 18

worship and tribute
reposado tequila, esquimalt smoked cascadia, cointreau, campari, “grape juice” 19

Marty’s mayoral campaign
birch and white oak infused rye, cocchi americano, fino sherry, toasted almond bitters 19

ZERO PROOF

sienna
Noa non-alcoholic amaro, martini ‘floreale’ non-alcoholic appertif, cinnamon, lemon, soda 15

bonfire gimlet
lumette zero proof london dry, lemon, five-spice syrup, soda 14

meadows
Pamplemousse jus winery and dominion cider non-alcoholic wine 12

WHITE 5OZ GLS/BTL

code chardonnay 2025 19/85

sage hills gewurztraminer 17/75

rigour and whimsy riesling 80/btl

ORANGE/ROSÉ 5OZ GLS/BTL

scout nv orange 19/85

ursa major 2025 rosé 18/80

Scout ‘grapes et al’ Field Blend 70/btl

RED 5OZ GLS/BTL

scout 2022 gew/cab 18/80

l-st projects gamay 20/90

anthony buchanan blaufrankisch 85/btl

echo bay 2022 synoptic 110/BTL

averill creek merlot 155/BTL

Le vieux pin 2021 equinoxe syrah 195/btl

SPARKLING & MORE 5OZ GLS/BTL

Averill Creek Charme de L’Isle 19/85

Thorn and burrow 2023 pet-nat 80/btl

L-st projects blanc de noir traditional method 110/btl

AFTER DINNER

the chocolate orange
amaro montenegro, forty creek cream, chocolate bitters, espresso, orange oil 15

la stella moscato 13/45

bella sparkling chinato 72/btl

nocino! 9/16

Amaro montenegro 8/14

odd society mia amata 8/14

fernet branca 9/16

cynar 6/10

okanagan spirits ‘brbn’ family reserve 16/30

Sons of vancouver wheated rye 22/40

suntory toki 11/19

lagavulin 16 30/54

Sage Hills 2022 Gewürztraminer Harvested in 3 separate pickings for balanced acidity & ripeness in October 2022. Wild fermentation in neutral oak & stainless steel. Aged on lees for 8 months. Minimal sulphites added. Unfined / Unfiltered. Delightfully floral with notes of lychee, ginger, ripe pear and lemon. #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

Some beautiful lemon balm back in house - this time as a complement to our newest third course radish tart. #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

STRACCIATELLA Baby gem lettuce, preserved apricot dressing #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

Today is our 6 year anniversary! Opening during COVID was a crazy time, but we are so thankful for the journey we have had along the way and to the many people that helped us create our special little corner of the city ❤️ Also a big thank you to all of our guests (new, returning, and our regulars!) who continue to make doing what we do possible. We appreciate you!

Beauty baby gems from our buds over at @vivelevegfarm - new on our menu this week with our most recent stracciatella update! #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

SPOT PRAWNS Kumquat, yogurt, Iranian pistachio #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

Anthony Buchanan 2025 Blaufränkisch Destemmed with zero crushing, ambient yeast with two punch down per day. Fouteen days on the skins before being drained and pressed, settled overnight then racked to 54% third fill French, 46% Neutral oak barrels. A natural malo and 5.5 months on lees prior to be bottled unfined and unfiltered. The result is a lovely, bright, fruit forward red with a little tannin and a lot of character, a wine tailor made for our menu. #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

Spot prawn season is back! #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

SALT & PEPPER DUCK HEARTS Roasted hakurei turnip, bolzanina #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver

Ursa Major 2025 Rosé Organically farmed Cabernet Franc and Pinot Noir grown in Kaleden, overlooking Skaha Lake. Organically farmed Gamay, grown at Mariani Vineyard in Naramata, overlooking Okanagan Lake. The Cabernet Franc was destemmed completely by hand using a handmade “destemmer” crafted out of wood by a carpenter friend. The whole berries were left to soak for 48 hours, then basket pressed into stainless steel to undergo a wild fermentation. The Gamay was whole cluster pressed into stainless steel for a wild fermentation. The Pinot Noir was direct pressed with whole clusters left to float in the juice for 3 weeks where it fermented wild. All the components fermented separately, after fermentation was complete, 35ppm of sulphur was added. Everything was blended, then bottled by hand, unfined and unfiltered. Nose - raspberry freezies,watermelon punch, blood orange. Palate - rosemary covered strawberry, sweet basil, peppercorn, raspberries wrapped in rose petal. #barbararestaurant #vancouverrestaurant #bcwines #chinatownvancouver #barbaravancouver