Fancy Hank’s X Charley Snadden Wilson, Embla
Sunday 19 March
The team at Fancy Hank’s is excited to announce the launch of their new chef collaboration Sunday Lunch Series, which will run over a series of Sunday’s throughout this year.
Never one for standing still, executive chef Mike Patrick hopes to collaborate with chefs throughout Melbourne and Australia to showcase the varied types of cuisine that can be created in Buffing Billie, Fancy Hank’s two-tonne house smoker.
“These collaboration lunches are such a great way to celebrate other venues and some amazing chefs at the top of their game,” says Patrick.
The first event in the series sees Charley Snadden-Wilson from renowned Melbourne wine bar Embla join Fancy Hank’s for a three-course Sunday lunch with snacks.
The special Sunday menu will see Charley take his modern Australian approach to cooking and combine it with Fancy Hank’s sophisticated American menu. The centrepiece of lunch will be a glazed whole smoked goat accompanied with side dishes such as smoked ceviche, salt-baked vegetables, scotch eggs and roasted apricots for dessert.
Growing up in Nelson, New Zealand, Charley credits his father’s love for hunting and fishing for his deep appreciation of both produce and cooking. After a stint cooking in the New Zealand Army, he moved to Perth and worked at Cantina 663. Two years later, Charley moved to Melbourne’s renowned Town Mouse as Chef De Partie and has been Sous Chef at Embla since the sister venue opened in January 2016.
Don’t miss this chance to experience one of Melbourne’s most exciting up-and-coming chefs be given full reign of Fancy Hank’s kitchen.
1/79 Bourke Street
Melbourne VIC 3000
Sunday 19 March 2017
12pm – 4pm
$60 + booking fee
For additional information,
please contact Lara Paterson: 0421 621 633 I email@example.com