Step through the giant black arches of Blacksmith Provedore and be greeted with the smell of pizzas baking in the kitchen’s woodfire oven. The interior is an elegant mix of tiles, stone and textures, and is warm and inviting.
Pizzas are made on a three-day slow-fermented dough that’s rolled to order. A tomato sauce, made with San Marzano tomatoes slow cooked for seven to eight hours, is used as the base for almost all them. The hero here is the Blacksmith Pizza, which has thinly sliced San Daniele prosciutto and buffalo mozzarella from Victoria’s Shaw River over rocket and extra virgin olive oil. Another favourite is the Paul Hogan pizza. It has chilli barbeque prawns, garlic butter, mozzarella, oregano, and a mix of dried and fresh chillies.
A cheeseboard has a French soft, English hard or French blue cheese, served with crackers, quince paste and pickles. You can also add cured meat. Blacksmith champions local wineries. One of them is Scion Wines, a vineyard and winery in Victoria’s Rutherglen. There’s another Rutherglen wine from All Saints Estate, which has been in the winemaking business since 1864. King Valley’s Pizzini Wines produces a prosecco just for the restaurant.
When the weather is cool the bar is making spicy Margaritas and the Balls to the Wall (cinnamon whisky, cloudy apple juice and fresh lime). In the spring and summer fresher and fruitier drinks come into play, such as a Mojito with passionfruit. Though inspired by summer holidays, Blacksmith is a dining destination for the whole year.