The Pony Club
CONTACT INFORMATIONTel: 9228 8801 |
Launched in September 2007 by brothers Dion and Damien Trinder, The Pony Club was one of the first tapas restaurants opened in Perth and has been at the forefront of the quiet culinary revolution on the Beaufort Street strip. The RestaurantThe food at the Pony Club is a modern Australian reinvention of the traditional Spanish dining style, complemented by a wine list comprising a mix of boutique European and Australian labels. The restaurant boasts a separate private dining space upstairs, which caters for groups of 30-100 guests and is proving an equally popular venue for small private weddings as it is for corporate entertainers. Front of HousePrior to launching The Pony Club, Dion Trinder worked at Alto’s Bistro in Subiaco. And during his five-year sojourn in the UK, he held management roles at a number of boutique venues including The Royal Scotsmen Hotel and Oloroso in Edinburgh and Havana’s Restaurant in Brighton. Dion cut his teeth in Hobart Tasmania, where he was trained in Hospitality Management at the Drysdale Institute and worked at the locally famous Rockerfeller’s Bistro. Head ChefThe kitchen at The Pony Club is run by recently appointed Head Chef, Yann Fontaine, who first moved to Sydney from Paris before settling in Perth. Prior to arriving in Australia, Yann trained with Group Paul Bocuse where he achieved Commis de Cuisine at Le Sud and L’Est. He then worked at 3 star Michelin Cote d’Or in Saeulieus before becoming Chef de Partie at Tante Louise in Paris. Upon arrival in Sydney, Yann joined the kitchens at the Quay before being appointed Sous Chef at Bilson’s, where he worked with Executive Chef Tony Bilson and Chef de Cuisine Manu Fieldel. Yann was later appointed Chef de Cuisine at Baroque, in the Rocks. |
