best steak in the rocks
Wood-fired cuts, shaped by fire and provenance.
At Pony Dining, steak starts well before it hits the grill. It’s about where it’s sourced, how it’s handled, and knowing when to let the ingredients do the work.
Tucked into The Rocks, just moments from Circular Quay, it’s a place for long lunches, shared cuts and a glass of something good alongside it. If you’re looking for steak in Sydney, this is where it’s done with a lot of care.
Sourced With Intent.
We’ve worked with Vic’s Meat for years - not just for consistency, but because they care about the same things we do.
That means beef from producers like O’Connor, Lockyer Valley and Stone Axe - each with its own character, depending on how it’s raised, fed and finished. Some cuts are rich and marbled, others cleaner and more delicate, but all of them are chosen because they’re worth putting over the fire.
Cooked Over Wood Fire.
Our grill does most of the talking. Wood fire grill brings a depth — a light smokiness, a proper crust, and that balance between char and tenderness.
Some cuts are dry-aged to bring out a deeper, more savoury flavour. Others are kept simple and cooked as they are. Either way, the approach is the same - ingredient-led and cooked over the flame.
Our steaks
Steak’s the reason you come - but it’s not the only reason you stay.