A plate of grilled meats including a ribeye steak, short ribs, and a sausage, with a bowl of creamy herb sauce on a green speckled plate on a black marble surface.

Our STEAK QUALITY.

Premium Quality Meats & An Exceptional Steakhouse Experience

At Pony Dining, great steak starts with exceptional produce. We source premium quality beef from leading Australian farmers and producers, selecting cuts renowned for their flavour, marbling and consistency. Cooked over our signature open flame, every steak is prepared to highlight the natural quality of the meat while delivering the rich, smoky character that defines the Pony Dining experience.

Sourcing the best

For over 20 years, Pony Dining has partnered with Australia's best meat suppliers, family-run businesses that have been supplying top-tier restaurants for decades. Across both of our venues in The Rocks and Barangaroo, their uncompromising approach to quality ensures we have access to the finest cuts available, including selections from the country's most respected producers.

A person slicing cooked meat on a wooden cutting board with a large knife, on a dark countertop.

Premium cuts

Our menu features a carefully selected range of premium steak cuts, from well-loved classics to lesser-known gems prized by those in the know. Each cut is chosen for its flavour, texture and character, ensuring every guest finds something that suits their palate. Whatever you choose, our signature ironbark wood-fire cooking method does what no other technique can, drawing out the natural depth of the meat and adding that unmistakable smoky finish that Pony Dining is known for.

Three raw beef steaks on a black baking sheet, seasoned with salt and spices.

The Art of Dry-Aging

At Pony, we are passionate about offering the ultimate steak experience, which is why we opt for dry-aged cuts. Our beef is sourced from Australia's leading producers and matured for 30+ days in humidity-controlled cool rooms. This careful process tenderises the beef and enhances its natural flavour, creating a more robust, full-bodied taste with every bite.

Dry-aging allows the meat to mature slowly, concentrating its flavours and developing the kind of depth and tenderness that simply cannot be rushed. The result is a steak that speaks for itself, delivering an intensely beefy character and a rich, deeply savoury profile from edge to centre. For those who appreciate the craft behind a truly exceptional steak, our dry-aged cuts offer an unforgettable dining experience.

  • A green plate containing grilled or smoked pork ribs, a grilled potato, and a small white bowl of creamy dipping sauce with herbs, all on a dark marble surface.
  • A person wearing a white shirt, black apron, and black pants holding a live lobster with long claws and a spiny shell.
  • Cooking steak over an open flame on a grill with tongs holding the meat.
  • Cooking onions in a black cast iron skillet over a grill with a metal spatula nearby.
  • A glass of dark tea or coffee with fresh mint leaves on top, served against a black background.
  • Close-up of raw shrimp on a dark, charred grill surface.