What are the opening hours?

Tuesday 5:30pm - 10pm Wednesday 5:30pm - 10pm Thursday 5:30pm - 10pm Friday 5:30pm - 10pm

Barbara

T-F | 5:30-10:00
Tasting menu | Dine-in only
📵📧: [email protected]

06/04/2026

Beauty baby gems from our buds over at - new on our menu this week with our most recent stracciatella update!

05/23/2026

SPOT PRAWNS

Kumquat, yogurt, Iranian pistachio

05/22/2026

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.

05/20/2026

Spot prawn season is back!

05/09/2026

SALT & PEPPER DUCK HEARTS

Roasted hakurei turnip, bolzanina

05/08/2026

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.

05/06/2026

House duck prosciutto - A new feature ingredient, served with our returning duck heart dish!

05/02/2026

GRANITA

Aurora gold apple granita, moscato gele, fermented strawberry crema, meringue with rhubarb

05/01/2026

Scout Orange

Made from Riesling, Pinot Gris and Epicure. Grapes were fermented on the skins one to three weeks in qvevri and open top fermenters. Afterwards, pressed into qvevri and neutral barrels and aged for up to 10-34 months. Unfined, Unfiltered. Nothing taken away or added except 15 ppm sulphur. Notes of citrus zest, orange bitters, dried stone fruits and black tea.

04/29/2026

Fermented strawberry (left) and rhubarb (right) powders for our latest seasonal granita!

Address

305 E Pender Street
Vancouver, BC
V6A0J3

Opening Hours

Tuesday	5:30pm - 10pm
Wednesday	5:30pm - 10pm
Thursday	5:30pm - 10pm
Friday	5:30pm - 10pm

Website

https://www.barbararestaurant.com/

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