Your Sunday lunch plans are sorted thanks to the slow cookin' team at Fancy Hank's. Starting this weekend, the Bourke Street barbecue joint is teaming up with acclaimed local chefs for a series of collaborative lunches on select Sundays throughout 2017.
To kick things off, they're teaming with Embla's sous chef Charley Snadden-Wilson. Diners will be treated to Snadden-Wilson's take on modern Australian cuisine, cooked using Hank's two-tonne smoker Buffing Billie. That means glazed whole smoked goat along with sides such as smoked ceviche, salt-baked vegetables, scotch eggs and roasted apricots. The lunch is $60 for three courses plus snacks.
"These collaboration lunches are such a great way to celebrate other venues and some amazing chefs at the top of their game," said Fancy Hank's executive chef Mike Patrick.