About Bavette

In November 2021, Bavette transformed an old post office in Stockton Heath into a unique steakhouse with a Mediterranean twist. The aroma of sizzling dry-aged meats filled the air, captivating locals and visitors alike.

Our Special Selection

A selection of our chef’s favorite cuts

Best Cut
T-BONE (19oz)

The T-Bone is cut from the short loin, and actually has two different steaks attached to the bone. On the smaller side of the T-bone is the tenderloin.

Sirlion (10oz)

The New York strip is cut from the beef short loin (Sirloin), right behind the rib area. It has an intense flavour, with bold, beefy notes.

Tomahawk (25oz)

The Tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached

Meat, Meat & More Meat

Mixed Grill

Lamb and chicken skewers, Turkish sausage, lamb chops, lamb ribs. Served with pitta bread, sauce and rice.


Oven cooked ribs with red wine sauce (Gravy) sauce. Served with season vegetables and
mashed potato.

Bavette Special Burger

175gr Sliced Fillet, caramelised onion and lettuce.

Our Menu

Our Secret

From Butcher’s Block to Plate: A Symphony of Flavour

Embark on a culinary journey with prime cuts expertly butchered in our kitchen, infusing passion into every slice for unmatched flavour and tenderness.

Local Inspiration, Global Influence

Our menu blends local flavours with global trends, offering diverse dishes celebrating the best of both worlds.

Artisanal Butchery: Skilled butchers transform prime cuts into culinary art, ensuring the highest quality and mouth-watering tenderness.

Global Fusion on Your Plate: Chefs weave global influences into our menu, creating a unique and unforgettable dining adventure.

Sustainable Sourcing: We prioritise local and sustainable practices, providing a guilt-free and eco-conscious dining experience.

Perfect Pairings: Elevate your experience with curated wine and beverages, enhancing the nuanced flavours of each dish.