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Pony Dining The Rocks

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Pony Dining The Rocks Pony Dining The Rocks, an Australian restaurant located in the heart of Sydney, is a must-visit for those looking to indulge in woodfire cooking. With dishes like Woodfire Seared Tuna or Woodfire Pumpkin, Corn and Manchego Cheese, their menu is packed with flavor that is sure to impress. They also offer group bookings and event packages that include a premium selection of seafood and steak. Book ahead to ensure a seat at the table or walk-in's are welcome.
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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.

10/04/2026

Wood fire grilled quail legs

Jamaican jerk sauce, okra

Simple ingredients, serious flavour.

Behind the pass, this is where it all comes together. A premium cut, kissed by the flame - with Chef Neil at the grill
08/04/2026

Behind the pass, this is where it all comes together. A premium cut, kissed by the flame - with Chef Neil at the grill

Address

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

To reach this Australian restaurant in Sydney, you can take a train to Circular Quay Station and then walk for around 10 minutes towards the location. Alternatively, you can take a bus at any station that goes towards George St and get off at Hickson Rd, after which it's just a 3-minute walk to the venue.

In case you prefer driving and have a car, you can make use of the public parking located nearby the restaurant. From Sydney CBD, head northeast on George St towards Grosvenor St until it becomes Hickson Rd. The parking is located just before Walsh Bay Pier.

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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What people say

Australian restaurants are known for their unique and diverse culinary creations that are sure to tantalize your taste buds. And when it comes to experiencing the best of Australian cuisine, Pony Dining The Rocks in Sydney is a must-visit destination.

Their woodfire-grilled Lamb Tomahawks from Vic's Meat are a true delight, adorned with crispy fried green chilli, creamy Greek yogurt, and an in-house pistachio pesto sauce. Pair it with Nielson Wines Pinot Noir, which has an elegant bouquet of black cherry, tea leaf, and a hint of caramel that makes it a perfect pairing for a wide range of dishes on their menu.

The open-flame corn-fed chicken from Game Farm is another beloved sharing favorite that you must try. It's luscious and pairs perfectly with an exquisite glass of wine. And if you're looking for something light yet flavorful, their creamy burrata paired with charred figs drizzled with vincotto and basil oil will allure your senses.

But the real star of the show is their smoky woodfire octopus charred to perfection and enhanced with the crunch of fresh snake beans and okra. Drizzled with Szechuan sauce, each bite is a burst of flavors that will leave you wanting more.

Whether you're looking for a good night out or want to experience their culinary creations before the lights, camera, and action of Vivid begin, Pony Dining The Rocks is open from 12 pm to 9:30 pm on Saturdays and until 10 pm on Sundays. So gather your friends and loved ones and head over to this amazing Australian restaurant for an unforgettable dining experience.

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