New Bakehouse Steakhouse is a welcome addition to Ipswich

A low-key, fun and funky vibe, coupled with no-frills hearty steak delivered by three brothers with backgrounds in meat are the perfect ingredients for this new steakhouse that has opened its doors near Brisbane.

What happens when three brothers with a background in meat come together and open a steak restaurant?

You get the new fun and funky Bakehouse Steakhouse in Ipswich.

Taking over the former heritage bakery on Darling St, Alastair, Chris and Nick Stevenson (behind Gilly’s Smallgoods at Clontarf and Collins Wholesale Meats at Lowood) have revived the stunning old brick building, giving it an almost Californian spin with touches of turquoise and baby pink, hanging greenery and a palm tree-lined sunny courtyard out the back, while keeping true to the site’s historic details.

The result is a cheery venue that’s both family-friendly and ideal for a raucous gathering of friends.

Bakehouse Steakhouse

While the crowd appeal may be diverse, the menu, isn’t.

The brothers have decided to leave the outrageously lengthy, all-encompassing food offerings with too much room for error to the local pubs and, instead, just focus on what they do best: beef. Sourcing their meat from acclaimed Queensland cattle company Stanbroke, you’ll find just five steaks on the menu: a flank, rump, strip loin, rib fillet and 600g OP rib on the bone. The Diamantina Angus beef is considered some of the best in the country, but to keep the prices affordable for diners, the eatery uses 2+ marble score steaks rather than the 5+ favoured at the top end of town restaurants.

It’s a smart compromise that gives locals a far superior steak to those at the nearby pubs without making this a special occasion restaurant. And the team in the kitchen led by chef Josh Lawson (ex-Les Bubbles) ensures the protein arrives perfectly cooked every time such as our flank ($23.50) served with a well made cognac green peppercorn sauce.

Making the place even better value for money is that each steak comes with bottomless fries. Sure, they’re just the frozen McCain kind, but they come out hot and golden and sometimes that’s all you want.

Bakehouse Steakhouse is keeping it simple.

Alongside those steaks on the menu is just three more dishes: a crumbed pork chop with bottomless fries ($29.50), a cheeseburger and endless fries ($18.50) and a hearty and very tasty salad of quinoa, roasted pumpkin, hazelnuts, avocado, red capsicum and goats cheese, with the option to add diced chicken for $5.

While for dessert, there’s McFlurry-style soft serve where patrons can choose up to three mix-ins from the likes of cookies, m & ms, berries and marshmallows – a fun treat for kids and adults.

The accompanying wine list is a basic affair, focused on price point and popular styles, accompanied by a decent array of craft and mainstream beers, and a few classic cocktails.

With eager-to-please, beyond friendly service, Bakehouse Steakhouse is a welcome addition to Ipswich.