Bavette, a French-style cut, is another name for "flap" steak. It is a small cut from the bottom part of the sirloin that has a character much like flank or skirt steak. Although less tender than fillet the Bavette, when given a quick hot sear, is known to pack intense meaty flavour and a surprisingly delicate texture. The cut works especially well with a strong flavoured condiment - such as chimichurri in this case - and the clear, rich pan juices also contains a lot of flavour.
AUSTRALIAN WAGYU BAVETTE WITH CHIMICHURRI ($34)
Aside from the Australian Wagyu Bavette my friend Shayma, from The Spice Spoon (@SpiceSpoon), and I also shared the following plates:
BEEF TARTAR & FOIE GRAS MOUSSE ($14)
Pickled Mustard Seed + Egg White Pearls + Crispy Capers + Sour Dough
DUCK BACON & EGG ($12)
Truffle Vinaigrette + Fingerling Potatoes + Duck Egg
CHARRED BRUSSELS SPROUTS WITH HOUSE BACON ($6)
THRICE COOKED FRIES WITH HOUSE KETCHUP ($6)
Another great dish was the Duck Bacon & Egg. It was homey and comforting, and all the components in there - the egg, the fingerling potatoes, the duck bacon - actually makes this a perfect weekend bunch item. I was really fond of Weslodge's Charred Brussels Sprouts with House Bacon during my last visit so I ordered it again. What makes this side dish so delicious is the smokiness from both the char on the Brussels Sprouts as well as from the bacon.