Why The Forge Is the Place to Eat the Best Sunday Roast in Bali
Sunday moves at a different pace. The emails stop, the roads quiet down, and meals stretch longer than usual. For centuries in England, this pause has been marked by one dish in particular, the Sunday roast. Built around roasted meat, potatoes, vegetables, and gravy, this dish is all about rhythm and company. Nothing better to close off the week than to enjoy it with your loved ones while eating well. In this Island of the Gods, global food traditions are constantly being reinterpreted, and the best Sunday roast in Bali has found a steady home at The Forge.
A traditional Sunday roast is not complicated. At its core, it is roasted meat served with potatoes, seasonal vegetables, and gravy, often accompanied by Yorkshire pudding and classic condiments. What gives it meaning is repetition. In Britain, the roast developed as a post-church meal, something families could rely on week after week. Its origins are often traced back to the late 15th century, when roast beef became a symbol of prosperity and communal dining. By the Industrial Revolution, the ritual was firmly embedded in domestic life with families leaving meat in the ovens while they attend church and then sharing the meal once they’re home.
Over time, the Sunday roast adapted to changing realities. Rationing, refrigeration, and shifting tastes altered ingredients and portion sizes, while pubs and restaurants took on a larger role in hosting Sunday lunch. Regional differences emerged too. In Scotland, roasts often leaned toward lamb, beef, and game, sometimes paired with whisky-infused gravies. In modern cities like Edinburgh, chefs began treating the roast as a flexible format rather than a fixed rulebook. Keeping the structure, but allowing room for variation.
That flexibility is what allows the Sunday roast to travel well. In Bali, especially around Seminyak, the demand for a proper roast is not about nostalgia alone. It is about structure in a place known for abundance. The Forge approaches the tradition with that understanding, the setting here is relaxed but grounded, bringing you that sense of home with the excitement that only Bali can provide.
From the gastropub mains, several dishes align naturally with the structure and spirit of a traditional Sunday roast. The Smoke House Half Rotisserie Chicken, brined overnight, slow-smoked over coffee wood, and finished on an open-flame rotisserie, mirrors the role of roast chicken as a classic Sunday centerpiece, especially when paired with gravy and traditional sides. The Slow Roasted Lamb Shank, cooked gently in its own jus and served with rosemary gravy, echoes the long, patient roasting associated with lamb in British Sunday lunches.
For those drawn to beef-forward roasts, the Premium Grilled Australian Steaks, particularly the Kilcoy striploin, follow the same logic as roast beef served with accompaniments. Together, these plates reflect how The Forge translates the core elements of a Sunday roast (roasted meat, gravy, and considered sides) into Balinese setting without losing the tradition’s familiar rhythm.
In conversations about Sunday roast history, the emphasis is often on kings, churches, and centuries-old customs. But the real reason the roast survives is simpler. It creates a reason to gather. In Bali, where weeks can blur into one another, that reason still holds value. A Sunday roast in Seminyak becomes less about replicating Britain and more about keeping the habit of shared time alive.
Readers curious to explore the full range of pairings can find them onOur menu, while those planning to settle in for a long Sunday afternoon can also check theSports schedule to see what’s on during lunch. Be sure to reserve your table for a seamless experience!
