The first Pony restaurant outside Sydney has opened on Brisbane’s Eagle Street Pier, attracting media interest and a horde of Brisbane foodies.
Woods Bagot’s design for the restaurant makes the most of the large indoor/outdoor space, with views of the river, and centres around the sight and smell of an authentic charcoal grill.
The materiality of the horse stables also provided inspiration, especially in the creation of a two-metre steel ribbon that winds through the space, implying soft metal that can be forged and shaped, reminiscent of a horse shoe or the curved line of a lasso loop.
The stables were also evoked through choice of raw materials, exposed brick, raw steel, rough-sawn timber, wash troughs and exposed roughneck copper pipework, combined with comfortable leather upholstered furniture like a horse saddle.
Woods Bagot worked with Pony’s Head Chef, Brisbane-born Damian Heads, to create an open rotisserie and grill, allowing diners direct access to the action of the kitchen.
The design reflects Pony’s honest, flavour-driven menu, a continuation of the brand that began in Sydney, while the location and indoor/outdoor setting reflect Brisbane’s outdoor lifestyle.
Media coverage so far includes articles in Good Food Guide, Brisbane Times, The Weekend Edition, as well as mentions in GQ and in several foodie blogs.
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