Chef Collab Sunday Lunches at Fancy Hank's
Food & Drink
Price: $60 plus booking fee
Sunday lunch from a two-tonne smoker.
This month Fancy Hank’s is launching its Chef Collab Sunday Lunch Sessions to share the love between Melbourne’s talented, up-and-coming chefs. The only menu requirement: something must be smoked.
Chef and owner Mike Patrick wants to showcase the various cuisines that can be created using smoke. More specifically, using Fancy Hank’s two-tonne house smoker.
The first of the series will be three courses with Charley Snaddon-Wilson, sous chef at Embla, on March 19.
The menu will revolve around a goat, served glazed, smoked and whole. Chaperoning the beast will be a selection of sides including salt-baked vegetables, Scotch eggs and a smoked ceviche.
Lunch will run from 12pm-4pm on Sunday March 19.
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