The venue itself is both schmick and cosy at the same time, with an expanse of glass and wood on the outside deck area, contrasting nicely with the colourful tiles and neighbourhood images lining the interior walls.
A wide array of beers, wine, spirits and cocktails are available from the bar, which also serves up some tantalising nibbles to share.
We particularly loved the crispy baby squid with lemon which was wonderfully fresh and lightly dusted with a salt and pepper coating.
The Wagyu beef spring rolls with a white pepper caramel were equally moreish, with a really nice mix of fresh herbs mixed through the filling.
Another top pick from the bar menu is the range of tortilla boards, with fillings ranging from slow-cooked brisket, to Cajun chicken or Tocino pork in a fun make-your-own wrap experience.
Of these wrap fillings, the 12-hour cooked beef brisket was the pick, with the meat just melting in your mouth. This was served up with sweet and spicy pickles, slaw and an adobo BBQ sauce.
An array of chicken wings is also available, including a Korean sauce wings, fennel and lime wings, smoky maple wings and habanero wings. While all of these are rated high on the delicious scale, they do make for slightly messy eating in such a nice establishment.
For something more substantial, the Barcadia restaurant also serves up larger plates, which are designed to be shared, but which could easily be eaten solo.
The gnocchi fritto with smoked pancetta and mozzarella is excellent comfort food on a cool winter night. The fried gnocchi is nice and crisp on the outside, and is served with some decadent sage butter.
There is also a twice baked duck leg on offer, served with cavolo nero and a Sicilian grape bath. The grape bath lifts the duck nicely, so this dish isn’t too heavy.
For those with a sweet-tooth, Barcadia will not disappoint.
We recommend the doughnut lollipop platter to share, which is unique and amazingly tasty. Served with a vanilla bean syringe, it’s hard not to exhibit a bemused smile as you play doctor and inject a fresh doughnut.