Menu to Taste

Barc

Nepali Fusion, Global · Kathmandu · Chef Adarsha Man Tamrakar

Ranked No. 35 on Asia's 50 Best Bars 2025, Barc is a Kathmandu cocktail bar co-founded by chef Adarsha Man Tamrakar and Abhishek Tuladhar. Set in the Bluestar Complex, the space pairs Asian bar bites like steamed momos with local-ingredient cocktails such as the titaura-infused Bloody Nepali.

Bluestar complex, Kathmandu 44600, Nepal, Kathmandu

  • #35 Asia's 50 Best Bars

Menu

Cocktails

  • Bloody Nepali (895) — VODKA, BARC'S TITAURA MIX, SIMPLE SUGAR. A signature concoction combining nostalgia & tangy Hog Plum (Titaura).
  • Bloody Peat (1595)
  • Bloody Lapsi (1145) — SPICY LAPSI INFUSED VODKA, DRY VERMOUTH, CHOYA, BLACK WALNUT BITTERS. A bold, tangy-sweet cocktail with Lapsi (Hogplum) achaar vodka smooth, rich, and irresistibly complex.
  • Khattu (955) — VODKA, KHATTU, LIME JUICE, SIMPLE SUGAR. A citric cocktail with a dash of sweetness, vodka infused with dried press lemon.
  • Khattu Highball (1145) — VODKA, CAMPARI, BARC'S KHATTU MIX, SODA. Campari liqueur and soda with tangy and sweet Khattu (Liquorice) mix.
  • Airy Khattu (1195) — VODKA, CLARIFIED KHATTU, DRY VERMOUTH, KHATTU AIR FOAM. Our signature Khattu clarified with airy foam.
  • Aylā Sour (1095) — BARC'S SPICED AYLĀ, RICH SUGAR SYRUP, RED WINE FLOAT, LIME JUICE, FOAMING AGENT. Barc's take on the classic New York cocktail with traditional Newari fermented drink - Aylā.
  • Aylā Punch (1195) — VODKA, MILK WASH AYLĀ, BARC'S MILK PUNCH, CHAI SYRUP, AER FOAM. Milk washed Newari Aylā infused with tea.
  • Aylāretto Sour (1495) — BARC'S SPICED AYLĀ, DISARONNO (AMARETTO), LEMON JUICE, AER FOAM. Traditional Newari Aylā infused with an almond liqueur, balanced with a dash of sour lime juice.
  • Peat Repeat (1995) — LAPHROAIG WHISKY, MARASCHINO LIQUEUR, DRY VERMOUTH, APPLE JUICE. A smoky aromatic cocktail, balanced by a sweet Maraschino liqueur.

Dishes

  • Sukuti on Crackers (615) — Dried Buffalo, Green Chili & Coriander Relish, Salsa.
  • Chicken Choila Tartlets (595) — Shredded Chicken, Tomato Paste with Nepali spices, Green Garlic, Green Chili & Coriander Relish.
  • Truffle Mushroom Tartlets (615) — Mushroom, Kanchan Cheese, Truffle Oil.
  • Buff Chili (675) — Crispy Sliced Buff, Soya Sauce Glaze.
  • Mye (Buff Tongue) (645) — Stir Fried Buffalo Tongue, Timur Chhop Paste.
  • Steamed or Pan Fried Momo (Veg) (375) — Served with Coriander & Tomato Achaar.
  • Steamed or Pan Fried Momo (Chicken) (455) — Served with Coriander & Tomato Achaar.
  • Steamed or Pan Fried Momo (Pork) (475) — Served with Coriander & Tomato Achaar.
  • Chili Oil Momo (Veg) (495) — Steamed or Pan Fried Momo served in Chili Oil. Flavor options include: Spicy (infused with Chinese Spices & garnished with Coriander, Spring Onions & Microgreens) or Garlic & Jimbu (infused with Garlic, Jimbu, Peanuts & garnished with Spring Onions, Microgreens and Crispy Jimbu).
  • Chili Oil Momo (Chicken) (575) — Steamed or Pan Fried Momo served in Chili Oil. Flavor options include: Spicy (infused with Chinese Spices & garnished with Coriander, Spring Onions & Microgreens) or Garlic & Jimbu (infused with Garlic, Jimbu, Peanuts & garnished with Spring Onions, Microgreens and Crispy Jimbu).

The Experience

An intimate and minimalist room in a hidden location and with garden or terrace dining.

  • Atmosphere: Intimate, Minimalist
  • Setting: Hidden, Garden / terrace

Phone: +977015357894

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