架构师提供的文本描述。布里斯班餐厅的最新特色是“小马”，这是一家围绕着放纵感官和为木炭烤架准备食物的戏剧化舞台而创建的餐厅。这家餐厅由基普里亚努家族所有，是第三匹小马，是悉尼以外的第一匹小马。该场地位于布里斯班鹰街码头的河畔，提供了室内/室外可欣赏河流景观的就餐机会。在小马，它是一个内部，食物和服务的结合，这是一个感官和情感的经验被唤起。美食为设计提供了重要的灵感，而展示的精力充沛的厨师以及管理人员和等待人员则提供了一股生机勃勃的力量，为一个戏剧性的场景注入了活力。

Text description provided by the architects. The latest addition to the Brisbane dining scene is Pony, a restaurant created around indulging the senses and the theatrical staging of food preparation for the charcoal grill. The restaurant is owned by the Kyprianou family and is the third Pony, the first outside Sydney. The site is a riverside location at Brisbane’s Eagle Street Pier and provided the opportunity for indoor/outdoor dining with river views. At Pony, it is a combination of interior, food and service which a sensory and emotional experience is evoked. Food provides a major inspiration for the design, while the spirited chefs on display, and the maître-d’s and wait staff, provide a vital force that animates a dramatic scene.

 © Trevor Mein

.Trevor Mein

餐厅的特色是许多餐厅空间，室内过渡到室外，通过一个开放的，木材装饰的室内空间连接到一个酒吧。其结果是一系列的就餐选择，从开放的公共空间，到更亲密的宴会，以及在厨房的完整用餐体验。一种持久的印象开始于食客被允许直接进入开放式厨房的行动，将注意力集中在开放式烤炉的视觉和气味上。伟大的接待设计创造了有意义的体验，通过在多个层次上吸引游客的感官，同时解决功能和美学方面的关切。其总体意图是在空间中营造一种瞬间的历史感，唤起一种感官的、情感的体验。从操作的角度来看，人们总是认真考虑取得提供最大的操作灵活性、效率和创新的结果。这一理念贯穿于整个项目，从餐饮空间分配的操作灵活性到高度创新的先进厨房，这些厨房都是专门为非常高质量、最大限度的食品服务能力而设计的。

The restaurant features a number of dining spaces, with indoor transitioning to outdoor via an open, timber decked interior space connected to a bar. The result is a series of dining options, from open, communal spaces, to more intimate banquettes, and the full dining experience at the kitchen. A lasting impression starts as diners are granted direct access to the action of the open kitchen, bringing focus to the sight and smell of an open rotisserie. Great hospitality design creates meaningful experiences for the visitor by engaging the senses on a number of levels while addressing functional and aesthetic concerns. The overall intent was to construct a sense of instant history in the space, evoking a sensory, emotional experience. From an operations perspective, serious consideration is always given to achieving outcomes that provide maximum operational flexibility, efficiency and innovation. This philosophy flows through the whole project from the operational flexibility of the space allocation of the dining space to the highly innovative state-of-the-art kitchens that have been specifically designed for very high quality maximum foodservice capacity.

 © Trevor Mein

.Trevor Mein

该项目的最终外观与最初的想法及其演变的所有阶段一样重要；餐厅是一个发现的过程，具有实质性。设计中纳入了不完善之处，并加以庆祝。从“铁匠”或铁匠的艺术，一条两米长的钢带蜿蜒穿过空间，暗示金属可以锻造和形状像马鞋，捕捉作为内部语言的一个关键部分的生产诗学。材料的损耗很小，因为使用了全金属尺寸，加上暴露的服务、无毒的材料和低水平的照明也有助于设计的可持续性。

The final appearance of the project is as vital as the original idea and all stages of its evolution; the restaurant was a process of discovery with the materiality. Imperfections were incorporated into the design and celebrated. Drawing from the art of the ‘farrier’ or blacksmithing, a two-metre steel ribbon winds through the space, implying metal that can forged and shaped like a horse shoe, capturing the poetics of production as a key part of the interior language. There was little wastage in materials as full sheet metal sizes were used, plus exposed services, non-toxic materials and low level lighting also contributed to the sustainability of the design.

 Floor Plan