Forged was born in Sydney – imagined, tested, and crafted by a team who cares deeply about food. Until now, you could only find it on menus in Singapore. But with cultured meat now approved here in Australia, we’re proud to share it at home for the very first time.

We’re starting small – with a handful of thoughtful chefs across Sydney and Melbourne. These are people who care not just about how food tastes, but how it’s made. And they’ve chosen to be among the first to serve something entirely new: cultured Japanese quail.

This is a moment we’ve worked towards for years – not just for our team, but for everyone who believes in what food can be. Something exciting. Imaginative. Full of flavour and possibility.

We know cultured meat is new here. And with anything new, there’s a sense of curiosity – of not quite knowing what to expect.

That’s why this isn’t just a launch – it’s an invitation. To experience something different. Something crafted with care. Something worth discovering.

Because Forged isn’t about replacing what we know. It’s about creating something original – an entirely new experience of meat that opens up new possibilities for chefs and diners alike. New flavours. New textures. New ideas about what meat can be.

We make it here in Sydney with care and intention, working closely with chefs to craft foods that feel exciting, surprising, and just a little indulgent – the kind of bite that lingers long after you’ve had it.

In the coming weeks, you’ll start to see Forged appear in kitchens across the country – from intimate wine bars to iconic dining rooms. But for now, we just want to say thank you. For being curious. For being open. For pulling up a seat, even when you don’t quite know what to expect.

This is just the beginning – and we’re so glad to be starting here, with you.

– The Forged team