Join us on Sunday 9th May to celebrate the wonderful women in your life. Book a table for lunch from 12 p.m. or dinner from 5.30 p.m. Bookings are essential! Call now to reserve a table on 07 3716 0388 or email: info@boucher.com.au

Join us for seven courses of seafood indulgence. Just $135 per person.

Bookings are essential! Call now to reserve a table on 07 3716 0388, email: info@boucher.com.au

Celebrate your loved one this Valentine’s Day with a romantic 4-course menu here at Boucher.

We will be open for lunch from 12 pm until 2.30 pm and for dinner from 5.30 pm until 8.30 pm.

Bookings are essential! Call now to reserve a table on 07 3716 0388, email: info@boucher.com.au

We’re delighted to be able to bring you another fabulous event. Join us on Sunday 29th November for a very special Two Hands Wine Lunch. A fabulous 5-course menu accompanied by beautiful Two Hands wines just $150. Bookings essential! Call now to reserve a table on 07 3716 0388 or email: info@boucher.com.au

Canapes x 2
2018 Hell Freezes Over, Adelaide Hills Single Vineyard Chardonnay

1st Entrée
Honey seared king fish, roast cauliflower puree, onion cream, fried chestnuts
2018 Adrestia, Adelaide Hills Single Vineyard Semillon Blanc

2nd EntreBraised lamb shoulder, celeriac puree, roast grapes, Gremolata & endive
2016 Bella’s Garden, Barossa Valley Shiraz

Main
Roast eye fillet of beef, roast king mushroom, roast Dutch carrots, potato Dauphine & Brussel sprouts
2018 Waterfall Block, Adelaide Hills, Single Vineyard Shiraz

2014 Ares, Barossa Valley Shiraz

Cheese
Cheese platers to share with accompaniments
NV A Day Late, A Buck Short, Barossa / Rutherglen Muscat

Give your Dad something he’ll love this Father’s Day! Treat him to lunch or dinner at Boucher! Lunch from 12 p.m. and Dinner from 6 p.m. Make a reservation now to ensure you don’t miss out! 

Entrée
Bakers half dozen freshly shucked Pacific oysters, ponzo dipping sauce
Twice baked Roqueforte and spinach soufflé
Seared ocean trout, potato croquette, creamed beetroot, gribiche, fennel & spiced orange caramel
Crisp skin pork belly, salad of sugarloaf cabbage, almonds & radish, sweet & sour vinaigrette

Mains
Crispy skin barramundi, roast carrot puree, shimeji mushroom, crisp prosciutto & potato gougères
Orange & soy roast duck breast, creamed cauliflower, toasted semolina, roast Brussel sprouts & potato crisps
Roast spiced rump of Milly Hill lamb, smoked egg plant puree, labneh, pickled burnt onions, carrot fritter
Roast eye fillet of beef, potato rosti, roast shallot puree, mushroom ragout,red wine jus

Dessert
Pear tarte tatin & walnut sorbet
Vanilla crème brulée, raspberry sorbet & biscuit crumb
Ricotta beignet, lemon curd & soft meringue
Cheese plate: A selection of fine cheeses with accompaniments

2courses $55
3 courses $75
Children under 12 $35

Call us on 07 3716 0388 for reservations or book online

Give your Dad something he’ll love this Father’s Day! Treat him to dinner at Boucher!

We’re SOLD OUT for lunch but still have availability for dinner.

Join us this Sunday for a delicious set menu and make Dad’s day! 🍷

Tables are filling up fast so book now to make sure you don’t miss out! Call us now on 3716 0388 to make a reservation.

It’s time for a Chardy Party! A night full of the noble white grape in all of its glory. We’ll pit the very best of Australian Chardonnay from the likes of Margaret River and the Yarra Valley, to some belting French styles from Burgundy and Languedoc to see who comes out on top (and who offers best value for money!). All this will be paired with a brilliant 3 course menu from Boucher to 7 outstanding wines for a night not to be missed. This Australia v France battle will open minds and palates to the wide range of styles in which Chardonnay can be made – and we’re sure you’ll find a new favourite!

Book your tickets here >>

1st Entrée

Gruyere cheese souffle, walnut & water cress salad
2018 Point de Convergence Chardonnay, Languedoc
2016 Aramis Vineyards Chardonnay, Adelaide Hills

2nd Entrée

Confit of ocean trout, asparagus mousse,
roast fennel & potato croquette
2017 La Croix Belle Champ des Lys, Languedoc
2016 Warramunda Chardonnay, Yarra Valley

Main
Blanquette de Poulet:

Braised heritage farm chicken in white wine sauce
with Dutch carrots mushrooms and speck lardons,

Roman gnocchi

2015 Delafont Limoux Chardonnay, Languedoc
2011 Chapman Grove Atticus Chardonnay,

Margaret River

$120 per person

Join us for lunch at Boucher this Australia Day, Sunday 26th January 2020.

$55 per person; $25 for 10-15 year olds; Under 10s Free. Bookings essential! Call now to reserve a table on 07 3716 0388.

Entree
Prawn cocktail:
Freshly cooked Queensland prawns on a salad of green leaves, celeriac & kohlrabi, spiced dressing

Mains
Mixed grill to share:
Grilled lamb cutlets, BBQ lamb rump, slow cooked beef brisket, crispy skin pork belly, chicken ballotine served with crunchy roast potatoes, pumpkin puree, glazed carrots, roast Brussel sprouts, broccolini
Side of green salad
Table bread & butter

Dessert
Pavlova, tropical fruit, mascarpone cream & pistachio crumble

Join us for a very special Laurenti Champagne Lunch on Sunday 29th March.

Julien Craeye, representing Maison Laurenti, Champagne house of Les Riceys, Cote des Bars, France. The iconic Maison Laurenti will be matching up their Champagne with a five course degustation menu.

This day trip to France will be an enlightening, interesting and delicious afternoon. Bookings essential! Call now to reserve a table on 07 3716 0388 or email:info@boucher.com.au

Canapé
Grande Cuvée

1 st Entrée
Crab mousse, poached egg, straw potato, watercress, flying fish roe
Grande Cuvée Rosé

2nd Entrée
Honey glazed kingfish, celeriac puree, roast fennel, pernod sabayon
Grande Cuvée Tradition

Main
Quail, wild mushrooms, potato croquette, kale chips, roast onion & peanut cream
Grande Cuvée Blanche

Dessert
Baked cheesecake, blue berries & Chantilly cream

Gin tasting

$170 per person

Celebrate this year’s Bastille Day in style with us at Boucher on Sunday 14th July 2019.
We will be serving a 7 course ‘black truffle’ degustation menu available at both lunch and dinner services.
Lunch from 12 p.m. and Dinner from 6 p.m.

Make your reservation now to ensure you don’t miss out!

Amuse Bouche
Black truffle & duck consommé
Truffled egg cocotte with perigord truffle & brioche toast
Pierrick Laroche, Petit Chablis

1st Entrée
Seared ocean trout, potato dauphinois,
creamed goat cheese, truffle sabayon
Haut Marin, Colombard, Sauvignon Blanc

2nd Entrée
Roast quail with boudin noir & hazelnut stuffing,
black truffle risotto, foie gras
Saint Damian, Cotes du Rhone

Main
Roast eye fillet of beef, braised oxtail, roast mushroom,
glazed Dutch carrots, truffled creamed potato & Brussel sprout leaves
Chareau de Janicon, Graves, Cabinet Sauvignon, Merlot

Cheese
Grilled Comte on French toast & quince jam

Dessert
Chocolate éclair, Grand Mariner cream, orange ice cream
“Night in Paris” Cocktail

$135 per person
$180 per person with matching wines.

Meet the maker… 13th October 2019

Join us on Sunday 13th October 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

Celebrate your loved one with us this Valentine’s Day with a romantic 4-course dinner. We have two sittings, 6.00PM and 8.00PM.

Just $85 per person. 4 courses plus a glass of Champagne on arrival.

Bookings essential! Call now to reserve a table on 07 3716 0388 or email:info@boucher.com.au

Canapés & Sparkling

Entrée
Bakers half dozen of freshly shucked pacific oysters with ponzu dipping sauce
Citrus & vodka cured king fish, Asparagus mousse, potato crisps, pickled beetroot, cream fraiche dressing
Crisp skin pork belly, sweet corn puree, pickled sugar loaf cabbage salad

Mains
Poached Atlantic salmon, celeriac puree, Waldorf salad & tarragon butter
Orange & soy roast duck breast, cauliflower puree, Roman gnocchi, roast Brussel sprouts & crisp prosciutto
Eye fillet of black Angus beef, mushroom & speck ragout, potato puree, glazed Dutch carrots, wilted spinach

Dessert
Italian meringue, mascarpone cream,fresh mango, passionfruit & butterscotch
Dark chocolate mousse, cinnamon beignet, Chantilly cream & candied hazelnuts
Pear tarte tatin & vanilla bean ice cream

Join us at Boucher on Sunday 16th June 2019 at 12 p.m. for a beautiful five course lunch with matching Italian wines. Just $125 per person.

Canapes
Canaletto Prosecco

1st Entrée
Veal Tonnato, caper, walnut, artichoke & fennel salad
Inama Classico Soave

2nd Entrée
Brisbane Valley quail saltimbocco, toasted gnocchi & Stuffed zucchini flower
Vietti Barbara

Main
Wild boar ragout, seared wild boar loin, wild mushrooms, Soft polenta & braised sugar loaf
Trediberri Barolo

Dessert
Roast Fig & zabaglione semifreddo
Vietti Moscato

Call us on 07 3716 0388 for reservations or book online

Celebrate the race that stops the nation at Boucher. Join us for canapes and sparkling on arrival followed by a choice of 3 mains and dessert while you watch the big race live on our screens. Plus, sweeps, & lucky door prizes on offer!

$80 per person. Bookings essential! Call now to reserve a table on 07 3716 0388

Come join us in celebrating the wonderful women in our lives on Mother’s Day, Sunday 12th May at Boucher

Mother’s Day Breakfast Menu8:30am – 11am
Mother’s Day Lunch Menu12pm – 3pm

Join us in celebrating the wonderful women in our lives on Mother’s Day at Boucher, on Sunday 13th of May.

Mother’s Day Breakfast Menu8:30am – 11am
Mother’s Day Lunch Menu12pm – 3pm

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