Evening Menu
Served 5-9.30pm
SMALL PLATES – IDEAL FOR SHARING
TWO PLATES 14 / THREE PLATES 20
5
OLIVES
House marinated mixed olives.
5
VG GF
5.50
FOCACCIA AND HOUMOUS
Oil, balsamic.
5.50
(available GF with GF bread)
5.95
GARLIC PIZZA BREAD
Olive oil, garlic, ground black pepper, rosemary.
5.95
V (available VG*)
Add a crust dip 1.50
7
🆕 BEER BATTERED GHERKINS
Chive sour cream.
7
V (available VG) GF
7.50
TAJIN-SPICED CORN RIBS
Lime and sriracha mayo, coriander, feta, lime.
7.50
V (available VG) GF 🌶️
7.95
GARLIC AND MOZZARELLA PIZZA BREAD
Olive oil, garlic, mozzarella, ground black pepper, rosemary.
7.95
V (available VG*)
Add a crust dip 1.50
8.50
🆕 CRISPY CHICKEN WINGS
Korean sauce, kimchi, chilli, spring onion, sesame seeds, lime.
8.50
GF 🌶️
8.50
🆕 CRISPY PANKO AND COCONUT CRUSTED TIGER PRAWNS
Mango and sweet chilli chutney, pickled cucumber.
8.50
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MAINS
10.50
🆕 ARANCINI 4 CHEESES
(Mozzarella, gorgonzola, provola and aged cheeses), on wilted spinach and a red wine tomato sauce.
10.50
V
15.50
BOCA BEEF
6oz beef burger, burger sauce, Monterey Jack cheese, baby gem, beef tomato, red onion and pickles in a toasted sesame seed bun; house seasoned fries, house slaw.
15.50
(Available GF)
Add bacon 1.50 • Add Miso Portobello mushroom 1.50
15.50
🆕 PLANT BASED BURGER
Moving Mountains plant based burger, burger sauce, Monterey Jack cheese, baby gem, beef tomato, red onion and pickles in a toasted sesame seed bun; house seasoned fries, house slaw.
15.50
V (available VG)
Add Miso Portobello mushroom 1.50 • Add avocado 1.50
16.50
BOCA FISH STEW (🆕 recipe)
Hake fillet, mussels, Mediterranean prawns, butter beans, spinach and fennel in a tomato and white wine sauce, served with focaccia and garlic aioli.
16.50
GF
*******
SALADS
Small 9.50 Main 14.50
CHICKEN CAESAR
Sliced lemon and thyme roasted chicken breast, bacon lardons, boiled egg, baby gem, anchovies, rocket, sourdough croutons, yoghurt caesar dressing, shaved parmesan.
Small 9.50 Main 14.50
Small 9 Main 13
BOCA GREEN SALAD
Avocado, Kalamata olives, cucumber, sun-blushed tomatoes, spring onion, rocket, fine beans, baby gem, roasted artichokes, pumpkin seeds, fresh herbs, wholegrain mustard & lemon dressing.
Small 9 Main 13
VG GF
Add feta V 2.50 • Add vegan feta VG 2.50.
13
MEDITERRANEAN HOUMOUS BOWL (🆕 recipe)
Abu Noir falafel, houmous, grated carrot, roast butternut squash, avocado, pickled cucumber, steamed wild rice, baby spinach, soy toasted seeds and grains, lemon & tahini dressing.
13
VG GF
Add crumbled feta V 2.50 • Add vegan feta VG 2.50
*******
SIDES
4
HOUSE SLAW
4
VG GF
5
SIDE SALAD
Chopped Cos lettuce, cucumber, tomato, red onion, rocket, radish, drizzled in a lemon olive oil, balsamic dressing.
5
VG GF
CHIPS & DIPS
5.95
V GF (available VG)
CHEESY CHIPS & DIPS
7.50
V GF
9
DIRTY FRIES
Fries, smoked Applewood cheese sauce, sour cream, pico de gallo and jalapeños.
9
V GF 🌶️
*******
SWEET PLATES
6.50
BOCA BROWNIE
Chocolate sauce, berry compote.
6.50
V GF
Add vanilla ice cream V 2
7.50
KnickerBOCAglory
2 scoops of ice cream, dark chocolate brownie bites, berry compote, chocolate sauce.
7.50
V GF
5.50
AFFOGATO
1 scoop of vanilla ice cream with a shot of espresso.
5.50
V GF
Add Amaretto shot 4.50
1 scoop 2 • 2 scoops 4 • 3 scoops 5.50
PLANT-BASED VANILLA ICE CREAM
Topped with fruit coulis.
1 scoop 2 • 2 scoops 4 • 3 scoops 5.50
VG GF
1 scoop 2 • 2 scoops 4 • 3 scoops 5.50
SORBET
Topped with fruit coulis. Raspberry • Lemon • Mango.
1 scoop 2 • 2 scoops 4 • 3 scoops 5.50
VG GF
1 scoop 3 • 2 scoops 5 • 3 scoops 7.50
BOCA GELATO
1 scoop 3 • 2 scoops 5 • 3 scoops 7.50
Tiramisu
topped with a cocoa and sponge crumb.
V
Pistachio
topped with pistachio praline.
V N
Amarenata Cherry
topped with Maraschino cherries.
V
Chocolate
topped with a dark chocolate crumb.
V
*******
DIGESTIFS
4.25
Tosolini Amaretto
4.25
4.50
Amaro Montenegro
4.50
7.50
Grahams 10 Year Old Tawny Port
7.50
4.40
Courvoisier Cognac VS
4.40
9.50
Maxime Trijol Cognac XO
9.50
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LUNCH MENU
Served 12-3pm
PIZZAS
Served 12-3pm + 5-9.30pm (12-10pm, Fri/Sat)