steak | fish | bar

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Location

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Time

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For larger groups, please contact us.

Restaurants

Our restaurant in Sherbrooke

Sherbrooke
3131, rue King Ouest
Sherbrooke (Québec)
J1L 1C8

Phone: 819 780-1444
KITCHEN & BAR
Sunday - Wednesday: 4 p.m. to 11 p.m.
Thursday - Saturday: 4 p.m. to 1 a.m.

Menu "Late night" served Thursday through Saturday: 11 p.m. to 1 a.m.
sherbrooke@boefish.ca
Not-to-be-missed!

Celebrate with us!

Special event for our first anniversary on September 13th

Join our team

We're hiring

Terrace is now open!

Come and enjoy our terrace!

Our table d'hôte

LE TARDIF

Our table d'hôte

L'ÉPICURIEUX

Our 4 to 7

Our cocktails, wines, sparkling wines and home brew at only $5 every fridays!

Our dry aged steaks

Our specialty!

Fresh oysters for only $1

Come with your friends and family!

The show must go on

Talented bands playing at Boefish!

The space
Sumptuous decor

With a seating capacity of up to 150 people, Sherbrooke’s Boefish is the ideal spot for fabulous eating and lively 5-à-7s. It’s also the perfect place to hold your events. Reserve our dining room for one of your parties or, for a more intimate occasion, try one of our two private rooms for eight to 10 people each. Reserve for a group or just find out more by contacting us at info@boefish.ca.

Nicholas Klymkiw
Nicholas Klymkiw

Nick is Boefish Executive Chef. Always looking for new combinations of flavors, Nick knows how to enhance foods throught each season. He uses his talent and creativity every day to create unique meals to make you appreciate Boefish’s high quality food. Graduated from Pearson School of Culinary Arts Culinary with a degree in Classical French cuisine, Nick Klymkiw has been the chef at Milos and has worked in major cities: Montreal, New York, Athens, Las Vegas, Miami, London and Hudson Yard. Thanks to his mixed origins, he reinvents North American meals by giving them an exotic touch. Come see him at work in Boefish’s open kitchen.

A commitment to serving the very best

The team at Sherbrooke’s Boefish only work with the finest meats and the freshest foods—the best the sea and the land have to offer. We only serve beef with exceptional marbling. And thanks to our open kitchens, you’ll see our artisans at work the whole time. Our steaks are cooked in a highly sophisticated high-temperature broiler, unique in Québec, that guarantees your steaks are cooked with all their flavour locked in. Our wine cellar has an extensive selection of wines, including great vintages carefully chosen by the house. Our experienced professionals listened to a clientele that’s become increasingly knowledgeable and demanding about food and the way it’s served. And they put their heads together to create a knockout dining experience.

Come and meet the team; they’ll be more than happy to tell you about our specialities.