Pony Dining The Rocks

Pony Dining The Rocks For the Official Pony Dining page "Pony Dining" please follow the link above.
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04/06/2026

Kym Teusner Wine Lunch at Pony

Saturday 13 June | 12pm

A five-course lunch paired with seven wines from Teusner Wines, hosted by Kym Teusner and Head Chef Neil Nolan.

Settle in at Pony, The Rocks.

$130 per person. Tickets strictly limited.
Bookings essential.

Our O’Connor T‑bone, 1kg, grass‑fed and dry‑aged for 30 to 40 days.Cooked over the flame until the sirloin and fillet sh...
03/06/2026

Our O’Connor T‑bone, 1kg, grass‑fed and dry‑aged for 30 to 40 days.
Cooked over the flame until the sirloin and fillet show their full character.

A Pony classic, served with your choice of condiments.

Over the flame is where the flavour builds.The heat, the smoke and the slow char give each dish its own character, shape...
31/05/2026

Over the flame is where the flavour builds.

The heat, the smoke and the slow char give each dish its own character, shaped by the fire at the heart of our kitchen.

Neil shows us how he brings the Tomahawk to life over the ironbark, from the slow cook to the final finish at the table....
27/05/2026

Neil shows us how he brings the Tomahawk to life over the ironbark, from the slow cook to the final finish at the table. Served to the table with black garlic butter, salsa verde, Szechuan chilli dressing and beef jus on the side.

A centrepiece built for sharing. Book now and taste for yourself.

Lamb merguez sausage.Served alongside slow-cooked capsicum, preserved lemon, parsley and cumin yoghurt. A balanced mix o...
20/05/2026

Lamb merguez sausage.

Served alongside slow-cooked capsicum, preserved lemon, parsley and cumin yoghurt. A balanced mix of spice, smoke and freshness.

Burrata with wood roasted mapo sauce brings heat, richness and a little smoke.Silky cheese meets a deep, savoury chilli ...
17/05/2026

Burrata with wood roasted mapo sauce brings heat, richness and a little smoke.
Silky cheese meets a deep, savoury chilli base for a dish that’s all about comfort and bold flavour.

16/05/2026

Early Week Steak Frites has arrived at PONY Dining for Vivid.

O'Connor grassfed sirloin, crisp straw frites and béarnaise sauce.
Available Monday to Wednesday only.

Kangaroo strip loin skewers, lean, tender and cooked over the fire.Served with pepper sauce, seasonal berries and toaste...
13/05/2026

Kangaroo strip loin skewers, lean, tender and cooked over the fire.
Served with pepper sauce, seasonal berries and toasted buckwheat for texture and brightness.

A standout on the menu for good reason.

With vanilla vodka, zesty limoncello, fresh lemon juice and egg white, Chef’s Lemon Meringue arrives as a bright, silky ...
10/05/2026

With vanilla vodka, zesty limoncello, fresh lemon juice and egg white, Chef’s Lemon Meringue arrives as a bright, silky mix of citrus and vanilla, shaken with a touch of spirit and finished with a torched crown.

08/05/2026

Make this Mother’s Day unforgettable. Indulge in our full à la carte menu, available all day for a beautifully relaxed celebration. Early bookings are recommended.

Celebrate the woman who anchors it all. This Mother’s Day, our full à la carte menu is available for both lunch and dinn...
06/05/2026

Celebrate the woman who anchors it all. This Mother’s Day, our full à la carte menu is available for both lunch and dinner.

Book now through the link in bio.

01/05/2026

Don’t just take our word for it… the reviews say it all ⭐️

Live Eastern Rock Lobster, straight from the tank and prepared to order. Finished Hong Kong style with ginger, spring on...
30/04/2026

Live Eastern Rock Lobster, straight from the tank and prepared to order. Finished Hong Kong style with ginger, spring onion, and fermented chilli bean paste, building a savoury base that works with the natural sweetness of the lobster.

If you’re in charge of booking Mother’s Day for a steak-loving mum, this one’s for you.Join us on Sunday 10 May with our...
29/04/2026

If you’re in charge of booking Mother’s Day for a steak-loving mum, this one’s for you.

Join us on Sunday 10 May with our full à la carte menu available all day, for lunch and dinner. Let Mum settle in with premium cuts, fresh lobster, and her favourite sides, all cooked over ironbark.

Live Eastern Rock Lobster, taken straight from the tank and prepared to order.Seasoned and set over ironbark, the flame ...
27/04/2026

Live Eastern Rock Lobster, taken straight from the tank and prepared to order.

Seasoned and set over ironbark, the flame draws out the lobsters natural sweetness and leaving a light char at the edges.

24/04/2026

Sounds of the kitchen 🔥

This Mother’s Day, keep it simple - good food and a table together.Our full à la carte menu is on for lunch and dinner, ...
23/04/2026

This Mother’s Day, keep it simple - good food and a table together.

Our full à la carte menu is on for lunch and dinner, from small plates to premium fire-cooked cuts, alongside NSW Eastern Rock Lobster, cooked the way we do it best - straight off the flame.

Sunday 10 May | Reservations via link in bio

21/04/2026

Neil takes us through the cuts that have been menu staples for 20 years — the classics that keep our grill fired up night after night. 🔥🥩

Our Tomahawk, 1–2kg, 100-day grain fed, BMS4+, cooked over ironbark and served to the table with black garlic butter, sa...
20/04/2026

Our Tomahawk, 1–2kg, 100-day grain fed, BMS4+, cooked over ironbark and served to the table with black garlic butter, salsa verde, Szechuan chilli dressing and beef jus on the side.

A signature on the menu, built for sharing.

19/04/2026

Whole fish, sourced at its best and cooked with restraint over ironbark - the flame drawing out flavour, giving the seafood a subtle smoke and char.

Pristine seafood, treated with reverence.

17/04/2026

Spend your Sunday the easy way.

Settle in, take your time, and let us take care of lunch.

Live Eastern rock lobster, hand-selected from the tank and prepared to order.Finished over the wood fire or wok-tossed H...
16/04/2026

Live Eastern rock lobster, hand-selected from the tank and prepared to order.

Finished over the wood fire or wok-tossed Hong Kong style, each approach brings out something different - from the depth of the grill to the savoury edge of fermented chilli bean paste, ginger and spring onion.

Sourced locally from and handled with the same precision we give every cut that hits the fire.

Available by pre-order for your next visit.

14/04/2026

Spread it. Scoop it. Don’t waste a drop.

Bone marrow, mushroom XO, Italian flatbread.

This Mother’s Day, we’re doing what we do best.Our full à la carte menu will be available for lunch and dinner on Sunday...
13/04/2026

This Mother’s Day, we’re doing what we do best.

Our full à la carte menu will be available for lunch and dinner on Sunday 10 May - from signature starters to premium cuts cooked over the fire. Good food, good company, no need to rush.

Treat Mum to a memorable meal - she deserves it.

Address

Cnr Kendall Lane And Argyle Street, The Rocks
Sydney, NSW
2000

Opening Hours

Monday 5:30pm - 9:15pm
Tuesday 5:30pm - 9:15pm
Wednesday 5:30pm - 9:15pm
Thursday 5:30pm - 9:15pm
Friday 12pm - 3pm
5:30pm - 10pm
Saturday 12pm - 3pm
5:30pm - 9:30pm
Sunday 12pm - 3pm
5:30pm - 9pm

Telephone

+61 2 9252 7797

Website

https://www.opentable.com.au/restref/client/?restref=215780&lang=en-AU&ot_source=Re

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