Pony

Opened in June 2026, Pony sits somewhere between restaurant, cocktail bar and late-night lounge, taking its mood from a New York lounge: deep burgundy walls and low light, made for evenings that run long.

The wood-fired kitchen cooks European food with a Japanese edge, from whipped hummus and Papuan tiger prawns in peri-peri butter to a smoked 400 g pork tomahawk. The 900 g beef tomahawk takes 45 to 50 minutes, so order it early. Drinks move from aperitivo serves to clarified and carbonated cocktails such as the Velvet Pony, and tasting menus are available.