22 Jul 2026
20 years of Pony Dining in The Rocks
From its signature woodfired grill to its warm hospitality and iconic heritage setting, discover the story behind one of Sydney's most beloved restaurants and its lasting connection to the precinct.
For 20 years, Pony Dining has been a cornerstone of The Rocks dining scene, welcoming generations of locals, visitors and food lovers through its doors. Renowned for its woodfired cooking, premium Australian produce and warm hospitality, the restaurant has evolved alongside the precinct while staying true to the values that made it a favourite from the very beginning.
Explore the restaurant's journey, its evolution over two decades, and the role it has played in Sydney's vibrant dining scene, Neil from Pony Dining reflects:
"It's a funny number because in a kitchen, you don't think in years. You think in services. In seasons. In the sound of ironbark catching fire each morning and the last steak leaving the pass at the end of a busy night.
When Pony first opened, cooking over wood wasn't the norm. It was demanding, unpredictable, and that's exactly what drew me to it. I've had the privilege of standing beside that fire since day one.
People often ask me the secret to cooking over wood. They expect a technique or a recipe. But the fire teaches you patience. It teaches you to listen. You don't control it, you work with it. Even after twenty years, I'm still learning.
Over two decades, I've watched thousands of guests walk through our doors.
First dates that became engagements.
Engagements that became weddings.
Families introducing their children to the restaurant they celebrated in years before.
Regulars who no longer need a menu because they already know what they're having.
Some guests have been dining with us for nearly as long as we've been open. That's something no award can ever replace.
Our menu has evolved and techniques have become more refined, but one thing has never changed, our respect for great produce. Whether it's premium beef, fresh seafood or the best seasonal vegetables, our job has always been simple: let the ingredient speak and let the fire tell its story.
I love that our kitchen has always been open. Guests can see the flames, smell the smoke, and stop for a chat while we cook. Those moments are a reminder that hospitality has always been about people before plates.
Of course, none of this happens alone. Behind every service is an incredible team, both in the kitchen and on the floor, sharing the same pride in every guest experience.
When I look back over twenty years, I don't just remember the dishes. I remember the packed Friday nights, the celebrations, the anniversaries, and the countless moments where food became part of someone's story.
As we celebrate twenty years, we're not just looking back, we're looking forward. The same fire that burned on day one is still burning today, inspiring us to keep improving while staying true to what has always made Pony special.
To everyone who has dined with us, worked beside us, and trusted us with your celebrations, thank you. You've been part of this story.
Here's to twenty years of fire, flavour, friendships, and memories. And we're only just getting started."
Explore the restaurant's journey, its evolution over two decades, and the role it has played in Sydney's vibrant dining scene, Neil from Pony Dining reflects:
"It's a funny number because in a kitchen, you don't think in years. You think in services. In seasons. In the sound of ironbark catching fire each morning and the last steak leaving the pass at the end of a busy night.
When Pony first opened, cooking over wood wasn't the norm. It was demanding, unpredictable, and that's exactly what drew me to it. I've had the privilege of standing beside that fire since day one.
People often ask me the secret to cooking over wood. They expect a technique or a recipe. But the fire teaches you patience. It teaches you to listen. You don't control it, you work with it. Even after twenty years, I'm still learning.
Over two decades, I've watched thousands of guests walk through our doors.
First dates that became engagements.
Engagements that became weddings.
Families introducing their children to the restaurant they celebrated in years before.
Regulars who no longer need a menu because they already know what they're having.
Some guests have been dining with us for nearly as long as we've been open. That's something no award can ever replace.
Our menu has evolved and techniques have become more refined, but one thing has never changed, our respect for great produce. Whether it's premium beef, fresh seafood or the best seasonal vegetables, our job has always been simple: let the ingredient speak and let the fire tell its story.
I love that our kitchen has always been open. Guests can see the flames, smell the smoke, and stop for a chat while we cook. Those moments are a reminder that hospitality has always been about people before plates.
Of course, none of this happens alone. Behind every service is an incredible team, both in the kitchen and on the floor, sharing the same pride in every guest experience.
When I look back over twenty years, I don't just remember the dishes. I remember the packed Friday nights, the celebrations, the anniversaries, and the countless moments where food became part of someone's story.
As we celebrate twenty years, we're not just looking back, we're looking forward. The same fire that burned on day one is still burning today, inspiring us to keep improving while staying true to what has always made Pony special.
To everyone who has dined with us, worked beside us, and trusted us with your celebrations, thank you. You've been part of this story.
Here's to twenty years of fire, flavour, friendships, and memories. And we're only just getting started."
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