The WoodfireBook a table
A pizza blistering in the mouth of the wood-fired oven

Sourdough, fire, sixty seconds.

A 400-degree manuka oven and a 48-hour dough, in the middle of New Plymouth.

Book a tableSee the menu

We make one thing and we make it properly. Sourdough, a wood fire, and a menu built to get right every night.

No printed specials, no ninety-item list. What is good this week is what we cook.

From behind the bar

Taranaki beer on tap, a short list of New Zealand wine chosen to sit beside the food, and something proper to finish on.

On tap

  • Fitzroy Pilsner

    Crisp, local, poured cold

    $12

  • Back Beach Hazy

    Soft, hoppy, low bitterness

    $13

  • Paritutu Dark

    Roasty, for the cold nights

    $13

  • Oakura Cider

    Dry Taranaki apple

    $12

Wine

  • Sauvignon blanc

    Marlborough, by the glass

    $13

  • Chardonnay

    Nelson, barrel-touched

    $15

  • Syrah

    Hawke's Bay, the one for the salami

    $16

  • Pinot noir

    Central Otago, by the bottle

    $74

After the meal

  • Negroni

    Made properly, not sweet

    $18

  • House limoncello

    Cold, on the list all summer

    $10

  • Amaro

    Three on the shelf, ask which

    $12

  • Filter coffee

    Local roast, flat whites too

    $5

Built around one hot idea

The oven came first: three tonnes of brick, shipped in pieces and assembled where the bar now ends. The restaurant grew around it. Manuka wood only, lit at 2pm, roaring by 5.

It holds 400 degrees across the floor, which is the whole point. A pizza goes in raw and comes out in about a minute, straight to the table, with no heat lamps anywhere in the building.

48 hrs

dough ferment

400°

across the floor

60 sec

in the fire

Cooks working the pass beside the oven

The base is the whole point

Two days of work before it ever sees the fire. This is the part you cannot rush, and the part everything else rests on.

Feed

A starter that never sleeps

The mother has been going since the day we opened. Fed twice a day, flour and water, nothing else in it.

Mix

Mixed slow, then left alone

A high-hydration dough, folded by hand and then rested so the flour has time to drink properly.

Wait

Forty-eight hours, cold

Two days in the chiller. That is where the flavour and the blister come from, and no shortcut gets you there.

Fire

Stretched and blistered in sixty seconds

Balled to order, stretched thin by hand, and straight into the flame. It leaves the oven as fast as it went in.

The warm, low-lit Woodfire dining room in the evening

One room, built around the fire

An old shopfront on Devon Street West, stripped back to brick. The bar wraps the oven, a long shared table runs down the middle, and about fifty seats look straight at the flame.

Book a table

Kitchen runs Wednesday to Sunday from 5pm. Pick a night and we will hold a table for up to eight. Bigger than that is a function, and the whole room is yours on a Sunday.

The bar and the counter stay open for walk-ins every night. Come early and watch the oven do the work.

Vegetarian, vegan and a gluten-free base are all on the menu. Note anything you need and we will sort it.

Rather talk to a person? Call 06 755 0117.

One is plenty. We confirm every table.

The full dining room set for a private event

Take the whole room

Sunday afternoons we are closed to the public, which makes them yours. Birthdays, work dinners, a long lunch that turns into dinner. A set menu off the oven, the bar open, no clock on it.

40

seated

70

standing

$55

per head, set menu

Ask about functions

Inside The Woodfire

A finished pizza coming off the peel
Salame piccante, off the peel.
Close view of a blistered, charred sourdough crust
The blister, up close.
Glasses and bottles set along the bar before service
The bar, before the doors.
The warm dining room filling up in the early evening
The room, by six.

What guests say

“The base is the whole argument: blistered, chewy, slightly sour. Everything else is a bonus.”
Mark Ellison, New Plymouth
“We drove forty minutes for the salame piccante and would do it again tonight if the kids allowed it.”
Kiri Waititi, Stratford
“We book the long table for every birthday now. Kids get the nutella pizza, we get the negronis.”
Hana Rewiti, Oakura

Good to know

How do bookings work?
Fill in the form on this page and we hold your table for the night. Friday and Saturday fill early, so the earlier you ask the better. The bar and the counter are always kept for walk-ins.
Is there a gluten-free base?
There is one gluten-free base and it is genuinely good. It shares the oven and the bench with the sourdough, so we cannot promise zero trace for a serious allergy. Note it when you book.
Are children welcome?
Very. Come early, before the room gets loud. There is a smaller plain pizza for little ones and the nutella pizza settles most arguments after.
Can we bring our own wine?
One special bottle is welcome with a small corkage. Our list is short and built to sit beside the food, so most tables let the bar lead instead.
Do you do functions?
We take the whole room on Sunday afternoons, when we are otherwise closed. Up to forty seated, a set menu, the oven and the bar included. Ask and we will talk it through.

Wednesday to Sunday, from 5pm

38 Devon Street West
New Plymouth 4310

Kitchen closes 9pm
Walk-ins kept for the bar

Call the restaurant

06 755 0117

The Woodfire

38 Devon Street West, New Plymouth 4310

Wednesday to Sunday, from 5pm

06 755 0117

© 2026 The Woodfire

Demo by VinaPage