Fire. Smoke. Seasons.
Fire. Smoke. Seasons.
Coal-fired cooking on South William Street. A short menu, changed weekly, built around what's best right now. Dinner from Tuesday. Lunch Friday and Saturday.
The kitchen
Built around the fire.
The coal oven runs at 350 degrees all evening. Everything we cook is shaped by that. The char, the crust, the smoke. It's not a method. It's the whole idea.
Coal-fired kitchen
Every main course passes through the coal oven. The flavour is the point. We built the kitchen around it.
Market menu
The menu changes each week. What goes on the plate depends on what came in that morning. Nothing is here just to fill space.
South William Street
We took over the room in 2021 and stripped it back to brick and steel. It holds thirty covers. It's not a big room. Book ahead.
Our story
A room stripped back to the essentials.
The Forge opened in 2021 in a Victorian warehouse space on South William Street. We took it back to bare brick and poured concrete, put a coal oven at the centre of the kitchen, and built a short menu around what it does well. The wine list is mostly natural and mostly European. The team is small and the room holds thirty. We think that's the right size.
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