Fancy Hank’s BBQ Joint Level 1, 79 Bourke Street, Melbourne Contact: 1300 BRISKET Fancy Hanks has moved uptown. From Canteen like pub digs at the Queen Victoria Market, Fancy Hanks has taken their expertise, as well as a 2 ton Silver Creek smoker to the top of Bourke st. The bright new dining area is a definite lift upmarket. The food however has the same old favourites though, but with added complexity to the sides, which always merely orbited around those juicy brisket slices. The wedge salad for example is killer. T & I were at the launch where they brought out the crowd favourites. It’s worth making a booking as it’s sure to fill quickly. Their website even allows bookings to be made only 5 minutes beforehand, as if you were on wotif. The food is balanced and flavour filled, the sides are so good and the drinks are familiar, but twisted to suite the cuisine. Well worth going to.
Beef Brisket – Black pepper rub. Pasture fed, marble score 2+, Gippsland, Victoria
Pulled Pork Shoulder – Paprika, brown sugar rub. Free range, black Berkshire pig. Western district, Victoria
Chicken – Buttermilk brined. Free range, Northern Victoria
Sausage Links – Daily made using quality trim. Choice of beef and black pepper or Pork Andouille style
Negroni – Beefeater Gin, Campari Punt E Mes with an Organe Zest – $18
Sweet Iced Tea – $6
Hank’s Old Fashioned – Grapefruit, Agave and Angostura Bitters – $16
Devilled Eggs – $1.5 each
Fried Cauliflower, Ranch Dressing, Hot Sauce – $8
Butter Milk Biscuits with maple butter – $4
Maple Glazed Belly Ham, Red Eye Mayo – $10
Wedge Salad, Blue cheese dressing, onion jam, pickled radish – $12
Corn Bread, Jalapeno Butter – $12
Pit Braised Beans, molasses, smoked bacon, sour cream – $14
The Food Society dined as a guest of Fancy Hank’s BBQ Joint.
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