Boire has only 24 seats and offers a more casual dining experience than its sibling venue.
In the building directly across Errol Street from hatted Mauritian restaurant Manze, its new sibling venue Boire (pronounced “bwah”) is more approachable and affordable. The 24-seat, no-bookings bar is built for spontaneous snacking and sipping, whether pre- or post-Manze, or for locals wanting to swan in and out.
To start, there are wild Mount Zero olives pickled with turmeric, garlic and chilli, just like Seethiah’s mum and grandma used to make with the harvest from their olive grove. From Meredith Dairy, best known for its cheeses and yoghurts, Seethiah is sourcing retired dairy goat, a product seldom seen on menus. The ribs will be braised with smoked chilli powder and served with a sour, spicy persimmon chutney for dipping. At lunchtime, grab charcoal rotisserie-chicken or egg salad sangers.
Banana and cacao Old Fashioneds are made using rhum arrangé – rum infused with fruits and spices, common in Mauritius and other rum-producing countries. Much of the restaurant’s wine collection has been pulled out of storage to line the walls at Boire. And there’s slightly less mark-up on some expensive, hard-to-find bottles – including natural wines from Burgundy and the Jura – to encourage punters to actually drink them.
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