This is post boil? Is it me or does that look totally whack?
No. The limited amount of calcium restricts the degree to which the decarbonation reaction can proceed. In this case, there is a significant Mg, Na, SO4 and Cl that conspire to limit the reaction. But the primary limitation is the amount of calcium in relation to the carbonates (alkalinity). The final Ca content and the remaining carbonates are not a surprise. I think I mention in the Decarbonation by Boiling thread that there is a limit to the ending bicarbonate content of 60 to 80 ppm. But even that ending bicarbonate value can go up if there isn't enough calcium in the water. That's the case with the Munich water. Its full of alkalinity, but not enough calcium to allow the bicarb to drop into the 60 to 80 ppm range.
By the way, the elevated carbonate concentration is typical since the boiling drives off the CO2 and that takes out the carbonic acid. The water pH goes up with boiling and those remaining carbonates will exist not only as bicarbonate, but carbonate too. When I mention carbonates, that refers to all the species such as carbonic acid, bicarbonate, and carbonate.