The Charm of Traditional Pub Fare at The Forge Bali
The appeal of a good pub meal has always been about food that is shared, eaten slowly, and enjoyed in conversation. At its best, a pub food menu balances comfort with craft, offering plates that feel generous without being fussy. That’s the space The Forge Bali occupies, translating the character of Irish pub cooking into a setting that feels at ease in Seminyak.
But what exactly is a pub fare? In Ireland, it’s food rooted in practicality. Historically, pubs served dishes that could stand up to long hours, cold weather, and big appetites. Think of slow-cooked meats, potatoes in various forms, bread meant for dipping, and snacks designed to pair naturally with beer. Traditional Irish fare includes stews thick with lamb or beef, sausages and mash, seafood pulled from nearby waters, and fried bites meant for sharing. The flavors are direct. The techniques are honest and nothing exists on the plate without a reason.
Modern gastro pubs have expanded that foundation without abandoning it. When people ask, “What food does a gastro pub serve?” the answer usually lands somewhere between tradition and refinement. You’ll still find wings, ribs, and fried snacks, but alongside raw preparations, seafood, and dishes that show a bit more restraint. The Forge works within that lineage. Its menu doesn’t try to recreate Ireland dish by dish. Instead, it captures the spirit of Irish pub food.
The dishes here are hearty, social, built around balance, and they also adapt it to Bali’s produce and dining habits. Chicken Wings arrive in variations that range from salt and pepper to tangy BBQ, buffalo-style heat, and honey garlic, a tantalizing pair to match your pint. Seasoned Chicken Strips & Fries follow the same principle. They are crisp, uncomplicated, and easy to eat between conversations.
Some plates lean closer to continental pub traditions that Irish menus have long absorbed. Bitter Ballen, with their crisp exterior and rich beef ragout center, echo the kind of fried comfort food that appears across European pub cultures. Cheese & Garlic Flat Bread and Classic Cheese Fondue speak to another pub constant, especially with bread and melted cheese as social glue, meant to be pulled apart, dipped, and shared. In Ireland, soda bread and brown bread play that role. Here, sourdough and flatbread take over naturally.
Seafood has always been part of Irish pub cooking, particularly in coastal towns where chowders and shellfish anchor the menu. At The Forge, that influence appears in dishes like Steamed Clams, cooked simply with white wine, garlic, butter, and herbs, or Sizzling ‘Old Bay’ Garlic Prawns, served hot with bread on the side. These plates reflect the same sensibility as Irish seafood chowder. They let the ingredient lead, keep the seasoning supportive, and make sure there’s something to soak up the sauce.
Meat, of course, remains central. Pork Dry Ribs, pre-seasoned and fried until tender, and Wagyu Steak Bites, sautéed with butter and herbs, sit comfortably within that tradition. Even Roasted Bone Marrow, served with sourdough and chimichurri, follows a familiar pub tradition to be eaten slowly and best shared.
Taken together, the menu answers the question of what pub food is meant to do. It feeds groups. It supports conversation. It pairs naturally with beer. And speaking of beer, the experience would be incomplete without it! The Forge’s rotating taps feature international craft labels alongside regional brews! For those curious to explore the full range, Our pub fare menu lays out the options clearly, from small bites to plates that can anchor an evening. And because pubs have always been social hubs, not just dining rooms, the Sports schedule matters too. Matches, meals, and shared attention have long coexisted under one roof in Irish pub culture.
If you’re planning a visit, securing areservation helps ease your experience, especially on nights when the room gets busy.
