84 MELBOURNE STREET
LAKE MULWALA NSW
614 YOUNG STREET ALBURY NSW
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Our Dough

Each of our balls of dough weighs 225g. Made using our 3 day slow-ferment process that’s hand stretched and made entirely in-house. It’s made fresh, never frozen and rolled to order. The dough balls are then rested for a minimum of 12-24 hours before use. Our flour is perfectly cleaned and stone milled in Molino Quaglia (45kms south of Padua, Italy).

Our Sauce

We use San Marzano tomatoes grown in volcanic soil located in the Campania region in the province of Salerno, Italy. The stunning Amalfi Coast is located in this same province and the tomatoes are grown between the coast and the base of Mount Vesuvius. They are then slow cooked in house here at Blacksmith for hours and without any sugar or preservatives added. 

San Daniele Prosciutto

Made by the 5th generation Morgante family in the San Daniele region in Italy's north. Sliced fresh for each pizza on our manual heritage fly wheel slicer.

Shaw River Buffalo Mozzarella

Made from a single herd of Buffalos on the Haldanes family farm in Yambuk, where the Princes Hwy crosses the Shaw River, west of Port Fairy, Victoria. Each Buffalo Mozzarella ball is hand made one by one and packed in a lightly salted brine. The Shaw River herd is the only 100% pure Riverine Buffalo herd in Australia.

Rich Glen Extra Virgin Olive Oil

Grown, pressed and bottled on the Rich Glen Estate property by the Vodusek family, led by Ros & Damien. Local, fresh, delicious and exactly how Extra Virgin Olive Oil (EVOO) should be! We use this on the crusts of our pizzas and also put lashings of it into our tomato sauce while it’s slowly cooking .

A important note on our menu

Our Blacksmith people, both team members and customers alike, are so important and valued. We hope you can feel the care and attention that has gone into our space and each of the offerings below;

All Day Menu

Milawa pastries

Daily selection of almond croissant, pain au chocolat, escargot and other. See bar for option

6.5
Chia pudding

Creamy maple chia pudding with fresh market blackberries, strawberries + mint .

8
Apple pie granola

House made granola layered with spiced apple, pear, Meredith dairy greek yogurt topped with dehydrated apple, strawberries + almond brittle

11
Stone baked toast bar

Milawa fruit toast or Milawa sourdough served with; Le Conquerant French Butter + a choice of; Jim Jam Veri Berri Jam Jim Jam Raw Honey Blood Orange + Gin Marmalade

7.5
Blacksmith reuben toastie

Slow baked corned beef with pastrami rub, Swiss gruyere, Russian dressing, red cabbage + pickles on stone baked Milawa rye sourdough

15
The classic toastie

Grandmothers ham, English farmhouse cheddar, Le Conquerant demi-sel butter with Old School Bitey Chutney on stonebaked Milawa sourdough

14
Smashed pumpkin TOPPER (v)

Honey + pepper glazed butternut pumpkin with basil pesto and Meredith Goats Cheese on stone baked Milawa sourdough

13.5
Smoked salmon topper

Stonebaked Milawa sourdough topped with smoked salmon, house made labneh, pea smash, candied lemon peel and dill

14.8
Autumn salad

Slow poached chicken, figs, grapes, radish, pickled walnuts + cos lettuce dressed with Rich Glen Blood Orange and Fig

16
Crunchy asian salad

Wombok, red capsicum, beanshoots, crispy noodles and coriander with a chilli lime dressing

14.5
Wingman salad

Rocket, pear and parmesan salad with vinaigrette

12
Hard luck smoothie

Banana, blueberries, chia, oats, honey + coconut milk

9
Green smoothie

Banana, apple, spinach, pineapple, kiwi, coconut water + mint

9

Pizzas

HERBERT’S BREAD

Herbs, garlic buter, cracked salt

12

H & P

Grandmothers ham, Sunshine Coast Pineapple, Mozzarella on our Blacksmith classic

22

MARGHERITA

Cherry tomato, baby bocconcini, mozzarella, oregano + fresh basil

19

BLACKSMITH

San Daniele prosciuto, Shaw River buffalo mozzarella, rocket + EVOO

26

BUTCHER

Salami, chorizo, ham, maple bacon, thyme, spanish onion + red sauce

24

SWEET BYRNE

Roasted sweet potato, Fourme d’Ambers Blue Cheese (French), mozzarella, toasted

22

THE ITALIAN

Calabrese salami, mozzarella, dried chilli oregano

22

PAUL HOGAN

Chilli bbq prawns, garlic buter, mozzarella, dried and fresh chilli + oregano

23

1,2 OR 3 CHEESE BOARD

Choose from a French soft, English hard or French blue cheese (or all three!) Add a cured meat of the day (+$9). Served with crackers, quince paste and Brooklyn Brine NYC Deli pickles

14 / $21 or $32