Fancy Hank's

About Us

Kent Bell and Mike Patrick's American-style smokehouse in a heritage Bourke Street building (stairs-only access; not wheelchair accessible). Meats are smoked low and slow for up to 16 hours over Aussie hardwood in a custom 2-tonne pit — the same operation that began as a roaming food-truck pop-up in 2012 and now sits in the Fancy Hank's Group alongside Good Heavens rooftop and Springrock public bar. The menu centres on Rangers Valley brisket, Tasmanian free-range pulled pork, pork ribs, buffalo wings, house-made sauces and sides such as coleslaw, mac 'n' cheese and chicken-schmaltz cornbread; shared BBQ platters are required for groups of 10+. Open seven days from 12pm (official copy: "til late"; AGFG lists close 11pm). Book via SevenRooms (linked from the official bookings page); walk-ins welcomed when space allows. Digital menu and limited takeaway via mryum.com/fh. Pre-theatre and CBD event traffic are common.