Boire's food is a celebration of what the french call a "cuisine de marché". Chef Caliopi Buck buys all of her meats and most of her vegetables straight from the farmers. The menu changes constantly with a choice of just three entrees, three mains and three desserts.

Boire's determination is to use local, when possible organic produces but always truly seasonal. Free range and organic meats are served, and traditional pâtés and rillettes are prepared in-house. Organic milk and eggs are always used to make deserts.

See below for tonight's menu.

Entrées:
Boiled quail's eggs with a taragon and shallot sauce
Kalamata olives from the Grampians
Homemade rustic pork pâté
Homemade pork rillettes
Free range quail with cherry compote, broadbeans and rappa leaves
Calamari, mussels with fennel, sorrel, spring onion and a crab sauce
Salad of barbecued corn, hot rocket, confit shallots, pickled beetroot stems and garlic yogurt

Mains:Duck breast with broccolini stems, sauted cucumber, duck fat potatoes and a kolhrabi, baby turnip salad
Steamed snapper fillet with chickpea purée, asparagus, broadbeans, chard and cherry tomatoes
Courgette de nice stuffed with goat curd, herbs and onion, puy lentils, zucchini flower, leek and red capsicum

Desserts:
Dark chocolate and cheery compote tart with armagnac cherries, milk sorbet
Vanilla chiboust with softly poached strawberries and rhubarb, caramelised almonds
Crème caramel

Artisans Cheeses from France:
Comté du Jura
Bleu d'Auvergne
Mothais sur feuille de châtaigne from Poitou

Sides:
Little green salad with a shallot raspberry vinaigrette
Yellow and green flat beans with almonds
Garlic mash with spring onion and chive