Boire's menu is a simple, constantly changing celebration of French traditional food. Chef Caliopi Buck prepares the food with care. With a  choice of just three entrees, three mains and three desserts, the true flavours of the ingredients are allowed to shine.

Boire's determination to use local, fresh organic produce dictates a truly seasonal menu. Free range organic meats are served, and traditional pâtés are prepared in-house. 
 

 
Boire's menu is constantly changing, making the most of seasonal availability. See below for today's menu.

Entrées:
Walnuts from Bright, to crack at the table
Perfectly boiled biodynamic egg
Black olives from the Grampians
Hand-sliced saucisse sèche with cornichons
Free range rustic pork pâté

Raw salmon marinated in lemon and chive with finely sliced fennel
Pithivier of goat cheese with beetroot, frisée and walnut salad
Organic chicken wings, chasseur way, with button mushrooms 

Mains:
Duck breast (free range) with celeriac purée, cabbage, carrot, raddichio and lentil sauce
Pork shortloin (free range) with carrot purée, stuffed duck neck sausage and a warm salad of celeriac, silverbeet and frisée
Chive spatzle, onion soubise and Dutch carrots on a bed of braised leeks with a poached egg

Desserts:
Chocolate terrine (jaconde, crunched almonds)
Mandarin and hazelnut flourless tea cake with a hazelnut sauce
Crème caramel