11/09/2017 – Laying claim to arguably the very best position in Brisbane city, and under the new culinary baton of highly respected Head Chef Michael Crosbie (Inchcolm Hotel, Qualia), PONY DINING BRISBANE has unveiled its new signature menu, one inspired by fine dining experiences but delivered in a more relaxed, classically Queensland style.
The new menu heralds an exciting new direction for the riverside restaurant, one that will see its famous wood-fire grill finely tuned, and combined with the creative use of fresh local ingredients, under Crosbie’s experienced yet gentle hand. The result is a heightened, very modern flavour profile throughout the menu, starring simple yet clever combinations that celebrate the craftsmanship behind their creation.
A fan of cooking with charcoal and wood, Crosbie brings serious flavour credentials to Pony Dining. He recently took Spring Hill’s Thomson’s Reserve to Gault & Millau two-hat status, and prior to that, spent two years at the award-winning Qualia on Hamilton Island. He names Room 81 at Sofitel Gold Coast Broadbeach, Astral Restaurant at The Star, Quay Restaurant Sydney and Vanitas Restaurant on the Gold Coast as well as London’s Park Lane Hotel as other key places he has created culinary magic.
And that’s not all that’s new. Chef Crosbie has another new stablemate at Pony Dining in General Manager Ashleigh McMillan. Bringing a wealth of experience to the restaurant, Ashleigh was most recently at Gambaro’s Restaurant and also Gerard’s. She spent five years, including the opening period, at the award-winning Sake, where the restaurant won a Chef’s Hat in the first year of operation and maintained it for her tenure. Prior to that, she was at Palazzo Versace for seven years.
Together, Crosbie and McMillan have refocused the restaurant, from the menus, to plating and service, bar menus and all in between.
A snapshot of the starter menu sees Crosbie’s flavour-signature sprinkled across dishes of kingfish, smoked eel, spanner crab, smoked duck breast and wood-smoked raw beef, among others. The main menu shines with a beautiful balance of aesthetic elegance and clean, exciting flavours – including base dishes of snapper, mackerel, pork jowl, Angus rump cap, wagyu brisket and gnocchi.
The dessert menu is where Chef Crosbie has had some serious flavour fun! The Milk & Honey dish for example features a honey parfait, mead, bee pollen, toasted hay and milk ice cream and chamomile!!
So, giddyup Brisbane, because Pony Dining has upped the ante and diners are in for a fantastic flavour ride!
STARTERS – an example…
- Potato crisp, oak smoked eel, freshwater caviar, chive – $16
- Raw kingfish, qukes, radish, yuzu, shiso – $27
- Fire pit roasted beetroot, sour rhubarb, cultured cheese, olive – $24
- Spanner crab, sunchoke, burnt butter, macadamia – $28
- Wood smoked raw beef, brassicas, pickles, salt bush – $28
- Salad of tea smoked duck breast, citrus, cucumber, bitter leaf (lunch only) – $28
MAINS – an example:
- Local snapper, shiitake, feves, pine nut, sorrel, buttermilk – $36
- Grilled mackerel, charred cucumber, leek, wakame, sea dressing – $38
- Pork jowl, charred pear, crackle, beer, chestnut cream, blush turnip – $38
- Grilled wagyu brisket – david blackmore mb9 – radishes, stout onions, watercress – $45
- Seared Angus Rump Cap – mb5-6 – black garlic, roasted lettuce and horseradish
- Dry Aged Sirloin on the bone; 500gm six-week grain fed – black onyx
- Chocolate & blood orange – milk and dark chocolate textures, blood orange sorbet, hazelnut praline – $16
- Pear, barley and apple – roasted pear, molasses sponge, apple, crisp barley, jerusalem artichoke ice cream – $15
- Milk and honey – honey parfait, mead, bee pollen, toasted hay and milk ice cream, chamomile – $15
Pony Dining Brisbane
Upper Level, Eagle Street Pier, Eagle Street, Brisbane
Phone: 07 31813499