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 offset pit named Puffing Billie — evolving from a roaming food-truck pop-up in 2012 to this fixed CBD dining room since late 2016, now part of the Fancy Hank's Group alongside Good Heavens rooftop bar upstairs and Springrock public bar next door. Table service with shared BBQ platters required for groups of 10+; Rangers Valley brisket, Tasmanian free-range pulled pork, pork ribs, buffalo wings and sides such as coleslaw, mac 'n' cheese and chicken-schmaltz cornbread anchor the menu. Open seven days from 12pm (Google Maps lists close 10pm daily, Jun 2026; operator copy 'til late'). Book via SevenRooms; walk-ins welcomed when space allows. Digital menu and limited takeaway via mryum.com/fh. Google Maps business_status OPERATIONAL; Broadsheet updated Mar 2026 with active event listings and no closure report.