Bavette Bistro

Bavette Bistro Neighbourhood bistro in Horsforth, Leeds
Opening February ‘24

www.bavettebistro.com
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New on the menu today…Twice-Baked Goat’s Cheese Soufflé, Beetroot (roast, pickled & leaves), Hazelnuts
08/09/2026

New on the menu today…
Twice-Baked Goat’s Cheese Soufflé, Beetroot (roast, pickled & leaves), Hazelnuts

Ris de Veau (veal sweetbreads), Celeriac Purée, Prune & Armagnac JusOn as a special this week.
02/09/2026

Ris de Veau (veal sweetbreads), Celeriac Purée, Prune & Armagnac Jus
On as a special this week.

Roast Monkfish, Coco de Paimpol Beans, Fine Herbs, MushroomsOne of our absolute favourite seasonal ingredients, these sp...
19/08/2026

Roast Monkfish, Coco de Paimpol Beans, Fine Herbs, Mushrooms
One of our absolute favourite seasonal ingredients, these special beans from Brittany are utterly delicious. Cooked gently in vegetable stock and turned into a rich deep cream sauce and finished with chervil and tarragon.

A gorgeous photo from last year by Jo Ritchie

The petit fours have had a glow up 😍We always like to give you a little treat with the bill, whether you’re the one payi...
12/08/2026

The petit fours have had a glow up 😍
We always like to give you a little treat with the bill, whether you’re the one paying or not.
From chocolate truffles to pâte de fuits they’ve had a few incarnations.
But we’ve upgraded to these little legends that are Canelés. Originating in the convents of Bordeaux in the 18th Century with a small hiatus during the Revolution, it was a way to use up the leftover yolks - as the w**emakers needed the whites to clarify their w**es.
With the contrast of the crust of the outside and soft, sweet center they are utterly delicious and it’s easily to see why they’ve hung around all these years.

Snacks from our Provence Regional Dinner to celebrate 14 Juliette - Bastille Day last month. Brandade de Morue Croquette...
02/08/2026

Snacks from our Provence Regional Dinner to celebrate 14 Juliette - Bastille Day last month.
Brandade de Morue Croquettes, Saffron Aïoli
Panisse-Pissaladière

Next up is Sandy’s favourite region, the Jura on Tuesday 29th September.
Menu coming in the next couple of weeks but if the main course isn’t Poulet au Vin Jaune et Morilles then what’s the point?
Bookings open via the website.

House Charcuterie Selection is back 🔥Braised Rabbit & Ham Hock Pâté en Croûte Chicken Liver Parfait, Tomato Chutney, Bri...
28/07/2026

House Charcuterie Selection is back 🔥
Braised Rabbit & Ham Hock Pâté en Croûte
Chicken Liver Parfait, Tomato Chutney, Brioche
Duck Rillettes, Cornichons, Toasted Bavette
Available on their own or as a 3 to share.

We have a new w**e on the list and it could not be more local.As you might know, 30 minutes’ walk from Bavette, there is...
25/07/2026

We have a new w**e on the list and it could not be more local.

As you might know, 30 minutes’ walk from Bavette, there is a wonderful 2-acre vineyard planted and run by two friends, Laura and Sophie, in 2022: Knotfield Vines .

After a couple of visits to this magical place and a few bottles drunk, we are very proud and honoured to be the first restaurant to list their Rosé Brut 2024.

It is a blend of Seyval Blanc & Pinot Noir Precocé, two grapes that thrive in the Yorkshire climate.

We are really excited to support them and will be following their journey closely.

We hope you enjoy it as much as we do.
We only have a few bottles of 750 produced in 2024, so come and try it before we drink it all!

Santé 🥂

Roast Monkfish, Borlotti Beans, Sauce Vierge, Salsa Verde.
21/07/2026

Roast Monkfish, Borlotti Beans, Sauce Vierge, Salsa Verde.

Next week’s menu. What you ordering?
05/07/2026

Next week’s menu.
What you ordering?

Incredibly inspiring day for the Bavette chefs visiting Swaledale HQ and one of their main men Andy Lambert and his High...
29/06/2026

Incredibly inspiring day for the Bavette chefs visiting Swaledale HQ and one of their main men Andy Lambert and his Highland cattle farm.
Learning all about why these and other native breeds are well worth the wait to reach maturity and why they are perfect for the terroir of the Dales rather than the bigger, faster growing continental breeds that became mainstream 40 years ago.
We like our beef full of flavour with a generous amount of fat, which these breeds take 3 years to achieve, whilst hardily & heartily living on the pastures all year round.
also have an online butcher’s shop so if you can’t make it to Bavette, grab a box from them online.

Address

4-6 Town Street, Horsforth
Leeds
LS184RJ

Opening Hours

Wednesday 5:30pm - 11pm
Thursday 5:30pm - 11pm
Friday 12pm - 3pm
5:30pm - 11:30pm
Saturday 12pm - 3pm
5:30pm - 11:30pm
Sunday 12pm - 4:30pm

Website

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