WHEN WAS THE LAST TIME YOU TASTED SOMETHING FOR THE FIRST TIME?

Cultured meat crafted in Sydney, Australia.

Now in Australia, still in Singapore.

FORGED

Forged uses culturing to craft entirely new, never before seen (or eaten) meats.

Our meats are crafted at the cellular level, without the need for green pastures and, well, the animal itself. We start with a single animal cell and nourish it with ingredients chefs would recognise from their own pantry. No fillers or synthetic additives. Just a new, thoughtful way to make meat.

It’s Forged, not farmed.

Unconstrained by tradition or the limits of nature, we make deliberately different meats that seek to innovate, not imitate.

We love meat — especially the world-class cuts raised here in Australia. We’re not here to replace chicken, beef, lamb or pork.

So rather than replicate what we already know, Forged rewrites the rules of food — creating entirely new, deliberately different meats.

And we don’t take shortcuts. From start to finish, our cultured Japanese quail flavours are made with care and precision.

Even better, we're now serving in Australia.

The Parfait

If THE FIRST SPOONFUL DOESN’T CONVINCE YOU, THE SECOND WILL.

The Foie Gras

One FROM A BIRD SO PETITE, it was IMPOSSIBLE — UNTIL NOW.

The Tallow Candles

Looks and melts like a candle, but tastes like meat.

The Smoked Spread

ELEMENTS OF SMOKE, SALT, AND MEAT.

FORGED

We don’t chase flavour. We start with it. Born in the kitchen, for chefs by chefs, Forged is crafted to deliver an unforgettable taste.

What's even better? All our meat is made locally in Sydney, Australia. All by a team who cares deeply about food – how it’s made, where it comes from, and how it tastes.

We take the finest the animal kingdom has to offer, handcraft its taste at the cellular level, and grow only the most delicious parts.

Imagine you could grow only the parts responsible for the rich marbling of wagyu, crafting an A5 cut without the excess.

Or maybe only the elements that afford foie gras its fatty, silken tenderness, and a whole new depth of flavour.

With our crafted culturing process, all of this is possible - the meats we make, the dishes we plate.

OUR CRAFT

[01/06]

Forged is now on the menus of the most inventive kitchens in the country.

Nel, where Chef Nelly Robinson and his team are reimagining the future of dining. Kitchen by Mike, where Mike McEnearney cooks with a philosophy rooted in respect for every ingredient. And they’re just two of the chefs helping shape the future of food that is Forged.

Ready to taste what they’re serving?

EAT NOW

The Smoked Quail, cultured Japanese quail smoked spread
The Candlelit Quail, cultured Japanese quail tallow candle
The Whipped Quail, cultured Japanese quail whipped pâté

FORGED

PHONE EATS FIRST

@FORGEDBYVOW

WHEN WAS THE LAST TIME YOU TASTED SOMETHING FOR THE FIRST TIME?

Forged uses culturing to craft entirely new, never before seen (or eaten) meats.

It's like farming in a different way. For me to see it and to understand that this is produced by people that really care about the product, care about food, care about farming....

Unconstrained by tradition or the limits of nature, we make deliberately different meats that seek to innovate, not imitate.

The Parfait

The Foie Gras

The Tallow Candles

The Smoked Spread

We don’t chase flavour. We start with it. Born in the kitchen, for chefs by chefs, Forged is crafted to deliver an unforgettable taste.

There's a lot of interest in sustainability, and how we can deliver that in a restaurant, especially like mine. And it has a quail kind of elegance to it. It matched exactly how I visualised it, it was a match made in heaven.

We take the finest the animal kingdom has to offer, handcraft its taste at the cellular level, and grow only the most delicious parts.

Forged is now on the menus of the most inventive kitchens in the country.

PHONE EATS FIRST