Food Wine Sleep

The Pony Club has welcomed new head chef, Yann Fontaine, to lead the kitchen in an exciting new direction. Passionate about Spanish food, his new tapas menu has taken The Pony Club’s food in a more refined direction with a focus on interesting textures and unusual flavours.

Many may remember Yann as a result of his appearance on the first season of My Restaurant Rules, where he was sous chef to Jean-Francois Salet, at Pink Salt. Yann followed his “zany” countryman to ‘Le Pelican’ and also spent time at the ‘Bathers’ Pavillion’ alongside Serge Dansereau.

The talented chef spent many years in Sydney where he worked at acclaimed venues Quay, Bilson's and Baroque. He was originally trained in his homeland by French masters Paul Bocuse and Bernard L'Oiseaux including a period at the Michelin 3 star rated Cote d'Or.

Yann was drawn to The Pony Club as he felt it encapsulated the same sense of style and direction of many of the establishments he graced whilst in Sydney. The chance to create a tapas style menu also appealed to Yann as two of his culinary hero’s who inspire him include Ferran Adria of the famed Spanish restaurant El Bulli along with the celebrated Alain Ducasse, and The Fat Duck’s Heston Blumenthal.