Barberra

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Reviews

1. Vito ★★★★★

   My wife and I had been talking about going to Barberra over the last week, only to see a recent Instagram post indicating some changes coming - which motivated us to pop in. The main attraction being the Kokoda (pronounced Ko-kon-da), which is a Fijian version of the Samoan oka / raw fish. We were looking forward to the Beef Rib which featured on an online menu but wasn’t on the in-house menu when we arrived. We thought they seemed short staffed given the number of diners - but to be honest, we didn’t feel we waited very long at all. The frickle (fried pickle) is a bit weird and sweet, but apart from that the rest of our dishes were great - including the kokoda. Only other very minor gripe was the pork belly which wasn’t as tender as we hoped but we still shovelled that down. Would easily return if the opportunity arises.

   almost 2 years ago
2. Jared Paranihi ★★★☆☆

   This place is great for a quick bite. They have missed the ball on the atmosphere VERY corporate and misses that homely warm feel. Great cuisine fushion concept but needs better execution on the dishes and presentation as well as the balance of seasoning

   almost 2 years ago
3. Karan Kumar ★★★★☆

   The ambience was pleasant, and the service was exceptionally fast and friendly. While the presentation of the dishes was impressive, they fell short in terms of flavor. Our party of three ordered wonton fries, Kung Pao Cauliflower, Aubergine, and Tofu.

   almost 2 years ago

1. Kiara Wells ★★★★★

   I think Barberra is such a good date restaurant. Food is perfect to share and so delicious. I can never go past the fried pickle or the bao. This time I didn’t manage to take pictures of everything but I think we may have ordered too much as I was too full for dessert!!

   almost 2 years ago
2. Archie Lee ★★★★☆

   Fried chicken, salt and pepper squid are delicious. however, the Balinese white fish in banana leaf is quite bland. Salmon Tartare taste excellent but is a small portion compared to the price. Fries are loaded with teriyaki, mayo + herbs

   almost 3 years ago
3. Jason Tan ★★★☆☆

   Food was not great. I dont like to use this word but the sushi was disgusting. The rice was soft and mushy - like a rice porridge with salmon on top. Chicken was very very dry. Shrimp dumpling filling was as much flour as shrimp. Overall quite disappointing.

   almost 3 years ago

1. Rhea ★★★☆☆

   The food was unique but not remarkable. The service was great and the interior had a lot of plants, though fake, still gave chill vibes. I'd go back to eat their frickle (fried pickles). I thought the ceviche and soft shell crab taco was too fishy for my liking.

   almost 3 years ago
2. Carl Y H ★★★★☆

   Not bad, but not much to remember by. Liked their open kitchen, but really surprised to see how just one cook can easily manage a kitchen this big and feed up to ten tables. I might be wrong but many of their food did taste store bought to me. Out of the things we ordered, we really liked the coconut ceviche, more of it were more citrusy and less creamy, the bao bun, the jalapeño poppers, and the duck breast, which is a little to cooked for my liking but still juicy and nice. Everything else is just mediocre. The menu is pleasantly short and neat, but kind of boring and conventional, think they can use some innovations and boldness to really stand out, and to find a good way to utilize their very potential open kitchen. I doubt I would recommend this place right now, and use their first table deal, the full price is just not worth it in my opinion.

   almost 3 years ago
3. Genevieve Healy ★★★★☆

   Great dinner! Good service and very speedy food service, they were a 2 team in the kitchen and had atleast 6 tables of guests and we had our food delivered in great time. We ordered- dumplings, wonton fries, prawn taco, cauliflower, calamari, mussels, bread, prawn rice paper roll (half is missing in pic), tofu bao. We did a first table which was obviously fantastic. Some items did lack flavour and the dumplings did get very stogy from sitting in the sauce.

   almost 5 years ago

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