Always Refining: A Look Inside Bo-Vine’s New Menu

At Bo-Vine, we’ve always believed that good food is about more than what’s on the plate - it’s about the process, the people, and the pursuit of doing better with every serve. Our latest menu refresh is a reflection of that philosophy, with new dishes, refined favourites, and a renewed commitment to making more in-house.

We sat down with Bo-Vine in the City chef Mischa to talk through what’s new, what excites him most, and why these menu evolutions matter not only for our guests, but for the entire team behind the scenes.

From scratch, not shortcuts

Since opening our City restaurant, the team has had the time and resources to do things differently - to refine and create more in-house. Stocks, bastings, sauces, and eventually even staples like mayonnaise and tomato sauce.

For Mischa, this isn’t just about depth of flavour. It’s about reducing waste, reusing what once might have been discarded, and embodying the value of whole-ingredient cooking. “What used to be thrown away is now becoming the base of sauces and stocks,” he explains. “It’s flavour, it’s cost-saving, and it gives our team the sense that what they do really matters.”

Refining the classics, adding the unexpected

So, what can you expect on the new menu?

• Our signature Bo-Vine Fiorentina gets an upgrade with garlic chips fried in Wagyu fat, served under a smoke dome filled with applewood smoke - a moment designed for both flavour and theatre. Alongside it is the new, perfected jus: full-bodied, refined through many hours, and now a permanent feature.

• Burrata panzanella, built on heirloom tomatoes and rustic croutons, finished with locally made burrata that oozes as it should - turning the salad into its own dressing.

• Cheesecake Ice-Cream & Honeycomb Affogato, where cracked cheesecake slices are churned into ice cream, topped with honeycomb, and served with a hot espresso pour. Waste becomes something beautiful.

These sit alongside reworked staples: calamari, now lighter, crispier, and served with a bright olive salsa; mussels with a perfected cooking method; and bone marrow finished with a parmesan crust, and more to come.

Inspiring the team, delighting the guest

For our regulars, menu refreshes are a way to keep each visit exciting - something new to try, something familiar to return to. For our team, it’s about more than food. “When I teach the staff something new and then hand it over to them, it gives them pride and ownership,” Mischa says. That motivation translates directly to the table. Guests can feel when a dish has been prepared with pride and care - it’s the difference between a good meal and a memorable one.

The pursuit of better

Refining the menu is not about reinventing Bo-Vine, but about making small, thoughtful shifts that add up: better coffee, better tea, better ingredients, better processes. It’s a pursuit of better that never ends.

As Mischa puts it: “Even if it’s just once, when a guest stops me to say ‘that was one of the best steaks I’ve ever had,’ it drives me for months. That’s what keeps me in this industry - making people happy with the food we create.”

The Bo-Vine Team tasting the new menu.