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

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

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

$95 per person
$135 with matching wines

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.

 

WOODSTOCK Wine Lunch

Sunday 8^th October

Canapés

‘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

 

A showcase of the best the Barossa has to offer, Elderton has been called ‘One of Australia’s modern classics…’ by Wine Spectator magazine. Join us at Boucher for an expertly matched lunch celebrating the Elderton wines, including the distinguished Command Shiraz.

Boucher will be hosting two lunches, on Friday the 29th and Sunday 31st of July, starting from 12PM.

To make a reservation, please call us at (07) 3716 0388.

 

Menu

Canapés
2015 Riesling

1st Entrée
Milk poached veal breast, Jerusalem artichoke, roast baby beets, broad beans, white sauce
2013 Ode to Lorraine CSM
2014 Greenock two GSM

2nd Entrée
Braised ox tail pithivier, golden shallot purée, bordelaise sauce
2013 Estate Cabernet
2013 Ashmead Cabernet

Mains
Slow cooked Black Onyx rump cap, creamed smoked mushroom, potato croquette, glazed Dutch carrots, Brussel sprout leaves
2013 Estate Shiraz
2012 Command Shiraz

Dessert
Crème brûlée, coconut & cherries
2015 Golden Semillon

 

If you have any dietary requirements, please contact us.

Joyeux Noël!

**Sorry. We are no longer taking bookings for this event**

Peter and his team have already experimented in the kitchen to create a delectable Christmas Day Menu that will entice your nearest and dearest for an unforgettable family celebration. We’d love you to join us for some Christmas feasting and festivities. Reservations are essential.

 

Make a reservation online or call the Boucher team on (07) 3716 0388.

Want to say farewell to 2015 in style? Boucher is open New Year’s Eve!

Bring your besties and relax in air-conditioned comfort, taking your time to enjoy sensational French cuisine from our degustation or a la carte menu. Pop the cork on some delicious French champagne before heading into the city for the midnight fireworks.  

BRISBANE INTERNATIONAL TENNIS
3-10 January, 2016

 

Download Our Brisbane International Flyer & Menu here

Our Chef, Peter Carter, has thrown the ball high and is ready to deliver a special Brisbane International Menu for our VIP players, their support teams, families and of course, all of the avid tennis fans.

Be sure to escape the heat and the crowds and enjoy fine French fare in our air-conditioned bistro.

• Open 12 noon – 10pm
• 6 minutes drive from QLD Tennis Centre
• Right across from Graceville Train Station (Ipswich/Springfield line)
• Air-conditioned and comfortable
• Serving excellent French fare
• Grand slam prices

Reservations phone: (07)37160388

Make a booking online

Boucher French Bistro – 365 Honour Avenue, Graceville QLD 4075

http://www.boucher.com.au/?post_type=events&p=1118 

This Valentine’s Day, make your celebration truly special. Treat your loved one to four luxurious courses of classic French cuisine at elegant, intimate Boucher.

Lunch:      12:00pm
Dinner:     Sitting 1 – Arrive between 5:30pm- 6:00pm
                 Sitting 2 – Arrive between 8:00pm – 8:30pm

$90 per person or
$130 per person – including matching wines

Reservations are essential – email: info@boucher.com.au | phone (07) 3716 0388 | book online at www.boucher.com.au/reservations

Should you have any specific dietary requirements, please don’t hesitate to contact us in advance so we can accommodate your requests.

VALENTINE’S DAY MENU 

Canapés

Served with a complimentary glass of Champagne

 Entrée

Half a dozen freshly shucked Pacific oysters with a ponzu sauce

Beetroot and horseradish cured salmon, celeriac remoulade, pickled target beets & sour cream dressing

Ballotine of quail, crumbed Roman gnocchi, beans, chorizo & watermelon radish

 Main

Market fresh fish, roast carrot puree, braised French lentils, spinach & yoghurt

Roast duck breast, cauliflower & leek ravioli, walnuts, roast cauliflower puree, muscatel burnt butter

Slow cooked Wagyu rump, dauphinoise potato,  wilted greens, caramelised shallot & Béarnaise sauce

Dessert

Vanilla crème brulée with macerated cherries, coconut macaroon

Blueberry crepe, crème fraiche, citrus caramel, cinnamon ice cream

Pear tarte tatin & vanilla bean ice cream

This April, Boucher is bringing a taste of California to Graceville. Join us for an exploration of some of America’s best wines, expertly matched to our delicious food.

Bookings are essential. To make a reservation, please call us at (07) 3716 0388.

Menu
Canapés
2014 Silver Palm Chardonnay, North Coast 

1st Course
Poached red claw crayfish, crab ravioli, celeriac,
carrot and saffron butter, salmon pearls 
2014 La Crema Monterey Chardonnay 
2013 La Crema Sonoma Coast Chardonnay

2nd Course
Smoked duck breast, Jerusalem artichoke, parsnip,
crisp prosciutto, watercress
2013 La Crema Sonoma Coast Pinot Noir 
2013 La Crema Russian River Pinot Noir 

3rd Course
Roast waygu rump, chestnut tart, mushroom parfait,
cauliflower purée, sprout leaves
2012 Silver Palm Cabernet, North Coast 
2011 Stonestreet Cabernet, Alexander Valley 

Cheese
Cheese platters to share
2012 Silver Palm Zinfandel, North Coast
 
$135 per person

Join us in celebrating the wonderful women in our lives on Mother’s Day at Boucher!

On Sunday 8th of March we are offering breakfast from 8am to 11am, and lunch from 12pm to 3pm.

Breakfast Menu
8am – 11am

On arrival
Fruit platters & pastry platters to share

Choice of
Hot smoked salmon, potato rosti, avocado purée, egg tartare

Corn beef fritter, calcannon, poached egg, spinach & hollandaise

Roast mushrooms, sourdough toast, Persian feta, semi dried tomato, rocket & parmesan

French toasted brioche, maple bacon, corn salsa & spinach

$37.50 pp

Lunch Menu
12pm – 3pm

Canapés on arrival

Mains
Market fresh fish, pumpkin, walnut & spinach ravioli, pumpkin purée & pernod cream foam

Roast free range chicken, wrapped in prosciutto, pesto, soft polenta, buckwheat & stuffed zucchini flower

Roast rump of Milly Hill lamb, baba ghanoush, yoghurt mousse, dukkah & zucchini fritters

Slow cooked Wagyu rump, dauphinoise potato, wilted greens, caramelised shallot & Béarnaise sauce

Dessert
Vanilla crème brûlée with blood orange & campari jelly, & biscotti

Blueberry crêpe, crème fraîche, citrus caramel, cinnamon ice cream

Pear tarte tatin & vanilla bean ice cream

Pina colada soufflé, rum & coconut ice cream

$60 pp

Bookings are essential. Please call (07) 3716 0388 if you would like to make a reservation.

Join us at Boucher on Sunday the 12th of June for 5 delicious course and 8 matching wines in an exploration of the Moss Wood winery, some of the best the Margaret River wine region has to offer.

Bookings are essential. If you would like to make a reservation please call (07) 3716 0388.

 

Menu

Canapés
2014 Chardonnay

1st Entrée
Seared ocean trout, celeriac, asparagus mousse, saffron sabayon
2014 Semillon
2015 Ribbon Vale Sauvignon Blanc Semillon

2nd Entrée
Cep mushroom pithivier, chicken liver parfait, mushroom purée & walnut crumb
2014 Amy’s
2012 Ribbon Vale Cabernet Merlot

Main
Loin of venison, braised oxtail, roast carrot purée, Savoy cabbage, smoked bone marrow
2012 Cabernet Sauvignon
2005 Cabernet Sauvignon

Dessert
White chocolate delice, poached rhubarb & brandy tuile
2012 Ribbon Vale Botrytis Semillon

$135 pp

 

If you have any dietary requirements, please contact us so we can accommodate you.

From the 4th of September, Boucher will be offering a breakfast menu every Sunday.
Join us and treat yourself to a delicious breakfast and a cup of fresh coffee.

 

Breakfast/Brunch
8am – 11am

 

French toasted brioche, maple bacon, fried banana, whipped cream & walnut crumble	18
Hot smoked salmon, potato rosti, hollandaise sauce, spinach, roast tomato	21
Breakfast cassoulet. Baked white beans with tomato, sausage, bacon, egg & toasted baguette	19
Roast mushrooms, smashed avocado, grilled halloumi, toast, mustard cress & vincotto	17
Chorizo omelet, romesco sauce, cucumber & watercress	19

 

Degustation breakfast                               

Roast mushroom
Hot smoked salmon
Chorizo omelet
French toasted brioche
Coffee/tea & juice                                                      

46.50 per person

 

Beverage

Coffee/tea	4
Juice - Orange/Apple/Pineapple	4
Banana/Strawberry Smoothie	8
Champagne	12
Champagne Cocktails - Peach Bellini/Kir Royale	14
Bloody Mary	14

 

Wine maker Ben Riggs’ goal is to express the essence of his vineyards and wine varieties using the distinctive regional fruit from the McLaren Vale, Adelaide Hills and Coonawarra. The result is “iconic wines from iconic regions”.

Join us for a five course luncheon celebrating the Mr Riggs range of beautiful wines.

Bookings are essential. To make a reservation, please call us at (07) 3716 0388.

Menu
Canapés
NV Sparkling Shiraz

1st Entrée
Seared Canadian scallops, parsnip purée, foie gras, spiced orange caramel, straw potato
2014 Ein Riese Riesling
2015 Watervale Riesling

2nd Entrée
Confit rabbit, tomato braised French lentils, boudin noir, roast carrot purée, beetroot
2014 Outpost Coonawarra Cabernet Sauvignon
2014 Montepulciano d’Adelaide

Main
Slow roast wagyu rump, smoked mushroom purée, fried polenta, asparagus, Dutch carrot, crisp prosciutto
2013 McLaren Vale Shiraz
2014 The Magnet Grenache

Dessert
Kumquat and custard gâteau, pistachio mousse 
2013 Sticky End Riesling
 
$135 per person

If you have any dietary requirements, please contact us so we can accommodate you.

Join us for the race that stops a nation on Tuesday the 1st of November with a fabulous lunch starting from midday!

MENU

2 x Canapes

Choice of
Mains:
Grilled sword fish, celeriac purée, roast pumpkin and leek, onion crumb

Ballontine of chicken, fried polenta, carrot purée, fennel, radish and watercress salad

Dukkah spiced lamb rump, hommus, labneh, roast eggplant, sweet mint gel

Slow cooked Wagyu rump, potato rosti, mushroom ragout, speck, glazed Dutch carrots, sprout leaves

Desserts:
Pear tarte tatin, vanilla bean ice cream

Fresh mango, raspberry sorbet, Chantilly cream, brandy tuille

Dark chocolate mousse, candied pecans, cream

Cheese plate with accompaniments

$75 P.P

Consistently rated five stars in James Halliday’s Wine Companion, the Katnook Estate in Coonawarra is one of Australia’s best wineries.

Join us for a five courses of our delicious French fare expertly matched with the Katnook wines.

To make a reservation, please call us at (07) 3716 0388.

 

Menu
Canapés
Katnook Sparkling wine

1st Entrée
Poached monkfish, asparagus mousse, celeriac, Noilly Prat cream & crisp potato
2014 Katnook Founder’s Block Chardonnay
2014 Katnook Estate Chardonnay

2nd Entrée
Rabbit pithivier, parsnip purée, boudin noir parfait, burnt onion & red wine jus
2012 Katnook Estate Cabernet Sauvignon
2010 Katnook Cabernet Sauvignon ‘Odyssey‘

Main
Filet Mignon, creamed potato, savoy cabbage, mushroom ragout, speck, Béarnaise sauce
2012 Katnook Estate Shiraz
2010 Katnook Shiraz ‘Prodigy’

Dessert
White chocolate marquise, fresh mango, raspberry sorbet, tuille
Katnook dessert wine

$135 per person