Stave off the winter chill every second Sunday of the month at Fancy Hank’s with Hank’s Winter Roasts launching on Mother’s Day
Stave off the winter chill every second Sunday of the month at Fancy Hank’s with Hank’s Winter Roasts launching on Mother’s Day, Sunday 12th May and continuing through winter. From 12pm – 3pm, diners will get the choice of a special Sunday roast lunch set menu for $45 per person with different drink specials, including rotating beers by Fixation.
On Mother’s Day, warm yourself up with a hearty lunch of a slow-cooked lamb shoulder with spiced molasses and anchovy glaze served with sour pickles and organic yoghurt, along with winter greens, fennel and walnuts and pickled green beans with macadamia, mustard oil and ricotta salata. Lamb dripping potatoes with cumin and mint will finalise the feast along with rhubarb cobbler, pink pepper corn and vanilla ice-cream for dessert. If you and your friends are feeling a little extra, Fancy Hank’s is also offering a starter of a dozen Tasmanian oysters with horseradish, cocktail sauce and lemon for $45.
Hank’s Winter Roasts are perfect for families or groups looking for something extra special on a Sunday. Keep an eye out on Instagram and Facebook as proteins may change throughout the winter months.
New Winter Menu
If you can’t make it on a Sunday, Fancy Hank’s has also launched a new winter menu for all other days of the week where executive chef Mike Patrick and head chef Daniel Inzunza have included more southern cooking techniques into the new menu, which is now available. According to the chefs, “We are focusing on very old food preserving methods and using all of the ingredient, whether it be a whole vegetable or animal, we have spent a lot of time strengthening our relationships with our farmers and learning all about the produce we are serving to our customers.”Some new items to start include smoked mushroom chilli with pasilla chilli and cheddar grits, brisket burnt ends with fermented beet glaze and pickled beets.
For something a little special go for the grilled octopus with ‘Nduja vinaigrette and rouille or the lamb ribs with chermoula, burnt eggplant and za’atar, all perfectly paired with a new black pepper biscuit with hot maple butter.