Menu
Food Menu
Exclusive Dishes For Barcode-718
Flavors you won’t find anywhere else, crafted just for Barcode-718. Every dish tells a story — bold, original, and made to be remembered.
Gravadlax With Celeriac & Fennel Salad
$35
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Chargrilled Mackerel With Sweet And Sour Beetroot
$54
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Clementine And Coconut Cream Sorbet
$61
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Lavender Poached Pear With Poire Williams Pudding
$28
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Fettuccine Alfredo With Vegetables
$25
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Salisbury Steak With Fruit Sauce
$36
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Wine Menu
Exclusive Wine For Barcode-718
Discover the elegance of our handpicked exclusive wine selection
bold reds, crisp whites, and rare finds await. Only at Barcode-718, where every pour tells a story.
Gravadlax With Celeriac & Fennel Salad
$35
The father parish looked sooner. Attachment frequently terminated.
Chargrilled Mackerel With Sweet And Sour Beetroot
$54
Beautiful father parish looked has sooner. Attachment frequently.
Clementine And Coconut Cream Sorbet
$61
Random father parish looked has sooner. Attachment frequently.
Lavender Poached Pear With Poire Williams Pudding
$28
The father parish looked sooner. Attachment frequently terminated.
Fettuccine Alfredo With Vegetables
$25
Beautiful father parish looked has sooner. Attachment frequently.
Salisbury Steak With Fruit Sauce
$36
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Original Recipes
French Desserts with Sweet Wine
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Cinnamon Apple Bostock
$54
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Cherry Gateau Basque
$36
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Meringue Floating in Crème Anglaise
$74
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Soupe à l’oignon
$35
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Bœuf bourguignon
$25
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Confit de canard
$36
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Wine Bar Chefs
Meet Our Chefs
Jordon Watt
Sous Chef
The second-in-command, ensuring flawless execution and kitchen harmony.
Samuel Franco
Senior Chef
The seasoned expert guiding creativity and maintaining culinary excellence.
Cydney Hudson
Chef de Partie
Master of their station, delivering precision and consistency in every dish.
Thomas Murray
Pastry Chef
Artisan of desserts, crafting sweet masterpieces that delight the senses.
Jeremy Mills
Pantry Chef
The fresh flavor curator, specializing in cold dishes, salads, and starters.