Our STEAK QUALITY
Premium Quality Meats & Exceptional Steakhouse Experience
When it comes to steak, nothing beats the taste of premium cuts cooked over an open flame. At Pony Dining, we take pride in offering the finest quality meats sourced from the best producers and farmers across Australia. With a focus on delivering exceptional flavour and tenderness, our steak restaurant is renowned for its commitment to quality, making us one of the best offerings around The Rocks, Circular Quay and beyond.
Sourcing the best
For over 18 years, Pony Dining has partnered with Vic’s Meat, a family-run business that has been supplying top-tier restaurants for over 30 years. Their uncompromising approach to quality ensures we have access to the best cuts of meat available, including selections from Australia’s most respected producers:
Rangers Valley: Known for their exceptional Black Angus grain-fed beef, Rangers Valley supplies us with cuts that are richly marbled and full of flavour. Black Angus beef is raised in the cool climate of the New England Tablelands and comes from the global leaders at Rangers Valley.
O’Connor Beef: Sourcing from lush pastures in Victoria, O’Connor provides grass-fed beef that is celebrated for its tenderness and clean, natural taste. O’Connor’s bone-in sirloin, which we dry-age, is a staple on our menu. Entirely free-range, and raised on Gippsland's crisp fresh air, pristine water and nutrient-rich pure pastures without any artificial hormones or antibiotics.
Stone Axe Wagyu: For lovers of Wagyu, we proudly serve beef from Stone Axe, delivering a luxurious, melt-in-your-mouth experience thanks to its exquisite marbling and rich flavour. Stone Axe Full Blood Wagyu maintains 100% Full Blood Japanese Black Wagyu genetics, resulting in beef of the highest possible quality.
Premium cuts
We offer a diverse selection of cuts, from classic favourites like scotch fillet and striploin to lesser-known but equally delicious options such as hanger steak and rump cap. This variety, combined with our commitment to sourcing only the best, ensures that every guest can find the perfect cut to suit their palate. Our steaks are complemented by our signature woodfired cooking method, enhancing their natural flavours.
The Art of Dry-Aging
At Pony, we’re passionate about offering the ultimate steak experience, which is why we opt for dry-aged cuts. Our steaks are from Vic’s Meat, who are the pioneers of dry-aging in Australia. They ensure our steaks are matured for 30 to 40 days in humidity-controlled cool rooms. This process of dry aging tenderises the beef and enhances its natural flavour, creating a more robust, full-bodied taste with every bite.
Our O’Connor bone-in sirloin is one of the standout dry-aged cuts at Pony, offering an intensely beefy flavour and remarkable tenderness. Dry-aging allows the meat to mature slowly, concentrating the flavours and providing our guests with an unforgettable dining experience.
The Ultimate Steak Experience in the rocks
For those looking for a steak restaurant in The Rocks that values quality, flavour, and the art of woodfired cooking, Pony Dining is ready to welcome you. Whether you're craving premium beef, kangaroo, or crocodile, our unmatched craftsmanship and selection of high-quality meats make us the ultimate destination in The Rocks near Circular Quay.
Book your table today and experience the difference our expert preparation brings to every dish.
