Woodstock wine lunch 11th November 2018

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Meet the maker… 11th November 2018

Join us for a five course lunch and matching wines, with Scott Collett from WOODSTOCK Wine Estate .

The WOODSTOCK wine portfolio includes a range of fresh aromatic whites, opulent yet finely structured reds and finally, an eclectic selection of after-dinner wines.

Scott’s philosophy is to put together balanced table wines with all the building blocks necessary for them to grow in flavour profile and intensity with careful cellaring.

Woodstock Wine Lunch Menu

Christmas Day Lunch 2017

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Boucher is putting on all the trimmings for Christmas day lunch
In keeping with Christmas tradition each table will be set with cherries, nuts, chocolates and bon bons!

Seafood assiette of Prawns cocktail, Pacific oyster,
tempura Moreton bay bug tail, king fish cerviche &
hot smoked salmon

Platters to share
Roast meats: Turkey, crackling pork, beef, duck & roast glazed ham

Cauliflower gratin, duck fat roast potato, pumpkin & Brussel sprouts,
steamed green beans, green leaves and fennel salad

Stuffing, Béarnaise sauce, red wine jus & cranberry sauce

Choice of
Christmas pudding, brandy custard, vanilla bean ice cream

Fresh mango, raspberry sorbet, Chantilly cream

Crème brulee, fresh berry salad & tuille

$150 per person & $50 for children under 12

Reservations essential. Please call us on 07 3716 0388 or email info@boucher.com.au.

WOODSTOCK Wine Estate – McLaren Vale Wine Lunch

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Meet the maker…..

Join us for a five course lunch and matching wines, with Scott Collett from WOODSTOCK Wine Estate .

The WOODSTOCK wine portfolio includes a range of fresh aromatic whites, opulent yet finely structured reds and finally, an eclectic selection of after-dinner wines.

Scott’s philosophy is to put together balanced table wines with all the building blocks necessary for them to grow in flavour profile and intensity with careful cellaring.



Sunday 8th October


‘TWIGGY’ Blanc de Blancs 2015


Poached crab mousse, bisque foam & celeriac

‘Mary McTaggart’ Estate Riesling 2017

‘Mary McTaggart’ Estate Riesling 2010.


Pressed lamb belly, roast pumpkin puree, fried sweetbreads, Boudin noir, pickled burnt onion

 ‘The OCTOgenarian’ Grenache Tempranillo 2014

 ‘Deep Sands’ Shiraz Cabernet Sauvignon 2014


Slow cooked Wagyu rump, roast king mushroom, potato rösti, parsnip puree, Dutch carrots, foie gras butter

‘Pilots View’ Shiraz 2013

‘THE STOCKS’ Single Vineyard Shiraz 2014


Berry tartlet, coconut ice cream, Spun sugar

’Ruby Velvet’ Sparkling Dolcetto Lagrein 2016

Old Fortified (Tawny Style)


$110 per person


Melbourne Cup 2018

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Celebrate the race that stops the nation at Boucher. Join us for canapes and sparkling on arrival followed by a 2 course choice menu lunch while you watch the big race live on our screens. Plus, sweeps, & prizes for best dressed!

$75 per person call us to reserve your table.

Bastille Day

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1st Entrée
Herbed seared ocean trout, asparagus mousse,
saffron pearls, kohlrabi, Champagne sabayon
Mader Pinot Blanc, Alsace, France

2nd Entrée
Roast orange duck breast, sweet bread and foie gras, cauliflower puree, red wine pear
Saint Paul Burgundy, Languedoc, France

Fillet of beef, cepes mushrooms, roast shallot puree,
potato fondant, black truffle, Perigord sauce
Clos la Coutale, Malbec, Bordeaux, France

Chocolate profiterole, vanilla cream, candied cumquats, peanut brittle
Chateau Monbazillac, Bordeaux, France

$95 per person
$135 with matching wines

Luca Bosio Piemonte Italian Wine Lunch

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Join us for a five course lunch with matching wines, where Ernie O’Rourke from Ernie’s Fine Wines will take us on an Italian journey

This lunch will be held on Sunday the 11th of June, starting from 12:30pm.

Anno Domani 47 Prosecco Extra dry Millesimato,Veneto, Italy

1st Entrée
Seared yellow fin tuna Carpaccio, kohlrabi, zucchini & watercress salad
2015 Langhe Amesis DOC
2015 Gavi DOCG

2nd Entree
Roast quail, soft polenta, roast grapes, buffalo mozzarella, Prosciutto, fennel & vincotto
2014 Leda “Truffle Hunter” Barbera d’Asti
2013 Barbera d’Alba Egidio DOC

Slow cooked shoulder of veal, cotechino sausage, Italian white truffle, braised white beans & peperonata
2013 Nebbiolo d’Alba DOC
2012 Brabaresco DOCG

Taleggio with baked pears
2011 Barolo DOCG

$115 per person

Valentine’s Day

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Celebrate your loved one with us this Valentine’s Day with a romantic 3 course dinner. We have two sittings, 6PM and 8.30PM. If you would like to make a reservation, book online or call (07) 3716 0388. 




Roast king mushroom, smoked mushroom purée, brioche toast, parmesan,
onion crumb & vincotto

Freshly shucked Pacific oysters with a ponzu sauce

Beetroot cured salmon, fennel, roast baby beetroots & walnut salad, celeriac,
sour cream dressing

Crisp skin pork belly, roast carrot & orange purée, Brussel sprout slaw



Market fresh fish, roast truss tomatoes, celeriac purée, Roman gnocchi, edamame beans & feta

Orange & soy roast duck breast, saffron pearl couscous, pumpkin purée, sugar snaps, roast mushroom

Roast rump of Milly Hill lamb, parsnip purée, potato rosti, roast leek & burnt onion

Slow cooked wagyu rump, creamed potato, wilted greens, roast onion & Béarnaise



Vanilla crème brûlée with cherries & coconut

Pear tarte tatin & vanilla bean ice cream

Lindt milk chocolate mousse, Chantilly cream, candied hazelnuts

Cheese plate with accompaniments



Christmas Day Lunch

Join us for sumptuous Christmas day lunch and leave the headache and washing up to us.

Start with an individual seafood platter and followed up with bottomless platters of traditional roast meats, vegetables and salads with all the trimmings, and finish with a choice of three desserts ranging from the traditional to the contemporary. And if that wasn’t enough, the table will also be set with cherries, nuts and chocolates and bon bons.

Seafood platter: Roast scallop, grilled tiger prawn, hot smoked salmon, Pacific oysters, mussel gratin
Roast meats: Turkey, pork loin with crackling, beef, baked ham, confit duck, pan jus, cranberry sauce
Vegetables: Roast duck fat potato, roast pumpkin, steamed green beans and toasted almonds, cauliflower gratin, Grilled asparagus and Béarnaise sauce, fennel, celeriac and watercress salad.
Desserts: Plum pudding, brandy custard & vanilla bean ice cream
Fresh mango, praline semi fredo
Trio of sorbet, Chantilly cream
Table extras: Cherries, nuts, chocolates, Bon bons

$140 per person