Our story
Pony and Cole is an institution in Adelaide’s inner west.
During 2017, Nicolle and her designer partner Julie Pieda from Koush stumbled upon the P&C site—a1960s industrial warehouse in the heart of Hindmarsh—and saw a great vision past the old peppertree growing through the wall.
People are drawn to its great energy and sumptuous breakfast, brunch and lunch menu. The menu changes frequently, the produce is fresh, and much of the food on the plate is made in-house—from the sausage (sensational!) to the barbecue sauce, hash browns, and a cheddar and jalapeño bread just as a few examples. Your palette is busting for a bit of Pony&Cole.
People
Nicolle (Cole) Hahn
Head chef
Hospitality is in Nicolle Hahn’s blood. She grew up living in her parents’ hotels in country South Australia and followed in their footsteps, managing hotels in Adelaide, but changed tack and took up an apprenticeship at the Hilton International in Adelaide.
After six years, she decided if she was going to be working long hours doing something she loved, she was going to do it for herself. Voila! P&C is realised.
Nic’s epicurean devotion expressed through her food and drink is bright, generous, big full taste sensations, and even though some dishes present as being traditional, all diners’s expectations are blown by crunch, flavour twists and ingredient pairing.
Training
Pony and Cole offers apprenticeships to aspiring chefs – a rarity in Adelaide cafes. “They get a well-rounded education. They know how to make bread, sauces, stocks, sausages. We change the menu around to upskill the apprentices and try to give them a wide range of experiences and build their confidence.”
If you are keen to apply for an Cert 3 apprenticeship in Commercial Cookery, you are welcome here.
Cook like cole
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Opening hours
Monday — Friday: 7:30am — 3.30pm
Saturday — Sunday: 8am — 2:30pm
Closed public holidays.
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Find us
6 Manton Street, Hindmarsh
Adelaide, South Australia
