BARANGAROO
THE ROCKS

Wood Fire dining

Pony Dining's fires have been burning since 2006, when we first lit the ironbark grill in the heart of The Rocks and the flame hasn't stopped since.

Now across two Sydney locations, The Rocks and Barangaroo, our open kitchen sits at the centre of the experience, where premium steak cuts, fresh seafood and seasonal vegetables meet the raw, elemental power of flame. Among the pioneers of wood-fire cooking in Sydney, we draw inspiration grounded in the finest Australian produce. Every dish at Pony carries that unmistakable wood-fired depth. From steak to cocktails, the fire shapes it all.

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  • Close-up of raw shrimp with shells and antennae, on a dark, textured surface.
  • Two green plates with grilled steaks, sliced and cooked to medium rare, on a dark marble surface.
  • A person pouring sauce over a sliced, cooked piece of meat on a white plate.
  • Close-up of a cooked, grilled steak with a burnt exterior on a decorative plate.
  • Chef wearing a white coat, green apron, and gloves holding a large, marbled raw cut of beef, with additional meat slices on a cutting board below.
  • A person preparing raw oysters on a bed of ice in a white bowl, with hands placing or arranging the oysters.