Hovering above the Brisbane River, in a plaza that lies amongst the glamorous office towers of Eagle Street in the CBD, you’ll find one of Brisbane’s best restaurants, Pony. Chef Damian Heads offers a menu suited for all the meat-lovers out there – its rustic qualities perfectly reflected through to the interiors of the establishment.
The team at internationally renowned design firm, Woods Bagot, has managed to translate the raw and masculine nature of the food on offer at Pony across to its design through the incorporation of metals, exposed brick, and leather, to create this elegant equine dining experience.
The first thing you’ll notice is the large open kitchen, the focus point for diners to watch and smell the smokiness of the rotisserie and anticipate the arrival of their up-coming meal. Timber bar stools are positioned around the curve of the kitchen for an up-close view to all of the action in the concrete and metal-framed kitchen. Contrasting the smoothness of the metal is a long communal timber table bordered by leather-topped benches, perhaps a subtle reference to a rider’s saddle.
Within the restaurant there are three expansive dining areas, connected by the flow of a 2 metre-wide metal ribbon weaving its way from space to space. It’s a truly clever and eye-catching piece, resembling that of a cowboy’s lasso loop, or even the graceful curves of the Brisbane River below. The equestrian references are played throughout the restaurant and even to the bathrooms, which showcases a concrete wash trough basin backed by exposed copper piping and either a rich glazed mosaic tile, or a beautiful exposed brick – all of these subtle mentions create a cohesive design reflective of the brand, without becoming ‘themed’ or cliché.
Bringing an elegant and sophisticated take on a horses stable, Pony at Eagle Street Pier brings the fun and glamour of Flemington Racecourse to the waterside of the River City.