The Forge Pizzeria is a vibrant pizza and pasta spot right in the centre of town. It’s in a space that once housed an antique shop that’s been refitted for its new life in hospitality.
Brothers Chris and Tim Matthews opened the restaurant in 2012, with a view to retaining the building’s historic feel, even down to keeping the old C V Jones sign hanging proudly at the front door. The name is in honour of the brothers’ great grandfather, who was a blacksmith just up the road in Ascot.
There are two large rooms that seat 200, and it still fills up, which says something about the quality of the woodfired pizza here (the secret is to age the dough for at least 48 hours, says Chris). And while the pizza might be Italian in design, some of the best are unmistakably Australian in execution.
The Shearers is made with slow-cooked western Victorian lamb, Meredith goat’s cheese, rosemary, garlic, red onion and pine nuts. Another bestseller is the Blacksmith: Salt Kitchen pork and fennel sausage, mushroom, garlic, parsley and mozzarella.
The vegetarian go-to is the roast pumpkin pizza, and vegans are catered for with the mushroom pizza, with vegan cheese, rocket salad and chilli and fennel seed aioli. There’s an expansive non-pizza menu too, including house-made pumpkin tortellini and gnocchi gorgonzola.
The drinks list is 80 per cent local, 20 per cent Italian, and the restaurant works with many local wine producers. Takeaway and delivery is also available.
