Welcome to Barbara.

to reserve a table, please use our online reservation system. Our standing tables are open to walk-ins for cocktails and wine.

Reservation policy

A credit caard is required to hold all reservations
guests who cancel or reduce their party size less than 48 hours before the reservation will be charged $100 per person
we accomodate parties of up to four guests.
we do not permit oustide wine or desserts.

menu&hours

all reservations are for our tasting menu, priced at $120 per person.
we are open Tuesday to Friday 5:30pm-10:00pm

We do not have a phone line, but we’re always happy to hear from you. For any other questions, please email info@barbararestaurant.com

we cant wait to welcome you

warm regards,

the team at Barbara

FOOD

Amuse

FIRST

STRACCIATELLa
hakurei turnips, iranian pistachio, white balsamic vinaigrette

marinated clams
Fingerling Potatoes, pine mushrooms, celery

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

Snack

SECOND

delicata squash
gribiche, smoked steelhead roe, tarragon

octopus
Belgian endive, apple, castelvetrano olive

pork cheek
poblano yogurt, preserved lemon, dukkah,

THIRD

broccoli tart
WHIPPED lemon ricotta, variations of broccoli

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

dry-aged striploin
chantrelles, puntarella, grana padano

Dessert

CHOOSE ONE FROM EACH TIER

120

DRINKS

COCKTAILS

A spritz with no name
local vermouths, fino sherry, cherry bitters, bubbles 17

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

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

rigour and Whimsy reisling 17/75

l-st projects sauvignon blanc 21/95

ursa major white blend 90/Btl

ORANGE/ROSÉ 5OZ GLS/BTL

pamplemousse jus orange riesling 18/80

ursa major 2025 rosé 18/80

Scout ‘grapes et al’ Field Blend 70/btl

RED 5OZ GLS/BTL

l-st projects gamay 20/90

kutatas whole cluster pinot noir 22/105

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

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

shelter point evans 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