Pony is one of Brisbane’s longest running show productions; the chefs are the main characters, set inside an open kitchen – the centre prop, an open coal pit and wood-fired grill. The theatre of a busy kitchen is truly on display. Pull up a seat to watch chefs carving whole beasts or delicately plating desserts. The venue was the last piece of the Eagle Street Pier dining puzzle when it replaced a McDonalds in 2012.
Designed by architect Domenic Alvaro, Pony’s interior clearly takes cues from a stable – raw bricks and wood, unpolished metal, cow hides, leather seats, shiny copper and polished concrete floors feature in the 200-seat venue.
The food is Modern Australian with a world influence. Think: grilled meats and fresh seafood, plus big share dishes, such as the falling-off-the-bone lamb shoulder. Pair these with sides, or save room for sweet classics such as brownies, Bombe Alaska or cheese.
The wine list draws primarily from Australia and New Zealand, as do the rotating beer taps. But really, it’s for the 20 signature cocktails that pull the punters to Pony. The out-there ingredients – kimchi, rose syrup, caraway seeds – plus the city location and riverside views, make the bar popular for after-work drinks, just like sister venues The Rocks and Pavel and Co. in Sydney.
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