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Pony Dining at Eagle Street Pier

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by Karina Bryer (subscribe)
I'm a mother of four with two coeliac children. I'm always on the lookout for great gluten-free spots around Brisbane and feature gluten-free cooking in my blog: coeliacfamily.blogspot.com.au I'm also a muso and enjoy live music around town.
Published April 27th 2017
A mouthwatering menu that will hit the spot
Pony Dining Brisbane
Enjoyable surrounds and dining options


Overlooking the Brisbane River with views of the Story Bridge, Pony Dining at Eagle Street Pier has established itself as one of Brisbane's best eating spots. About to celebrate their 5th birthday, they have reinvented their Menu for the Autumn months, without losing their signature dishes which are everyone's favourites.

Having never dined at Pony before, my husband and I had no preconceptions of what to expect. We were greeted by the friendly staff and after admiring the view were escorted to our seats near the open kitchen where we had an excellent view of our meals being prepared.

Pony Dining Brisbane
We watched our meals being prepared in the open kitchen


The menu sounded mouthwatering and after much deliberation, we ordered our entrée and mains, with advice given by our waitress as to the signature dishes and her own personal favourites. My coeliac husband was easily accommodated, with gluten free options clearly marked and the chef's able to prepare other dishes on the menu with substitutions if there was something he really wanted to try.

After ordering cocktails from the extensive menu, we settled back to enjoy our surroundings. The restaurant easily accommodated those after an intimate occasion, along with larger groups for parties. There is even a private dining room which can be booked for that extra special occasion.

Pony Dining entree
Succulent beetroot with mozzarella


Our entrées arrived and were a delight to behold. The trio of baby beets served with mozzarella and house made honeycomb were divine and the chargrilled squid with fermented chilli, green mango and kohlrabi made for a fiery contrast. The servings were generous and we waited with anticipation for the arrival of our mains, hoping for as much enjoyment.

Pony Dining main
Steak, barramundi and wagyu potatoes- yum!


Mains were next, and I was very pleased that we'd decided to share! The barramundi served on a bed of greens which included sea spray was delightful and took us straight to the ocean. This was only slightly upstaged by Pony's signature dish, a flame grilled Wagyu Rump served with a béarnaise sauce and onion rings. Cooked to perfection, this steak melted in the mouth. For an accompaniment, we had chosen the Wagyu Potatoes. Cooked in wagyu fat with saffron, tomato, spinach and a vinaigrette, these pimped up roast potatoes were orgasmic! Despite being totally full, my husband and I fought over the last morsel.

Bombe alaska
Bombe Alaska


It seemed like there was no way that we could squeeze in another morsel, however, our lovely waitress convinced us that we couldn't possibly leave without trying the dessert menu. The array was tempting, and we chose a Bombe Alaska and a gluten free option for my husband, Dark Chocolate Marquise with house made peanut butter ice-cream. These were divine and worth squeezing in. Being a Bombe Alaska virgin, I thoroughly enjoyed the layers of sponge, ice-cream and berries topped with torched Italian meringue. Not wanting to miss out, I stole a mouthful of my husband's chocolate marquise which was rich and smooth. Too bad he's a coeliac and couldn't try mine!

Dark chocolate mousse
Dark Chocolate Dessert to die for


All in all, our Pony Dining debut was fabulous and next time we are chasing that special dinner or lunch we will put this restaurant top of our list. To make a booking or to find out more, please visit their website. Enjoy!
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*Karina Bryer was invited as a guest
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Why? Good food, service and views
When: Sun - Thu 11:30am-10:00pm, Fri - Sat 11:30am-10:30pm
Phone: 07 3181 3400
Where: Upper Level, Eagle Street Pier
Cost: Average Cost $100 for a 3 course meal for two.
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