Bouvier bar is a long, thin space that runs the length of one wall. The Brunswick bar stretches more than 20 meters without touching either wall, with enough room to comfortably seat 40-50 people on high chairs or at tables in the middle.
There’s also a small section for standing drinkers at the end of the bar. The interior is stylishly decorated with old movie posters lining one side and an impressive collection of whiskey behind the other. There’s an event space upstairs and a full kitchen, although food is finished and served from behind the bar.
It has an eclectic interior with art deco-style to the walls, vintage chandeliers and old school lamps. But it’s the cocktails that are really putting this place on the map. The team at Bouvier have put together a menu of innovative drinks that are perfect for any occasion.
The bar is perfect for the beer lover who doesn’t like beer. It stocks 20 different beers, 30 wines and has a full cocktail list. The venue also features an extensive spirits selection with over 50 whiskies, 40 gins and 130 vodkas to choose from. If that wasn’t enough they even stock absinthe!
The menu is a nod to Richardson’s upbringing. He’s Italian-Australian, so there’s a garlic-prawn toastie as well as a roast-beef panini and house made gnocchi. Featuring French dishes like pate de campagne, croque madame; barbecue; fried chicken; lamb burger; chorizo sausage etc. Adrian Richardson’s signature dish at Bouvier is his take on Australian Pavlova (meringue) which he makes using locally sourced strawberries from the Yarra Valley in Victoria.
Adrian Richardson, the owner of Melbourne’s Bouvier Bar and Brunswick has been in the industry for more than 20 years. His restaurant La Luna is renowned for its Italian/Australian cuisine. Adrian Richardson also appears on Channel Seven’s Good Chef Bad Chef as one of the judges.