For the third event in the series of Chef Collab Sunday lunches, Melbourne’s premier barbecue institution, Fancy Hank’s will present a special menu of modern Asian flavours on Sunday 21 May. Ross Magnaye of Asian fusion restaurant Rice Paper Scissors will inject his blend of Thai, Vietnamese and Filipino cuisine into the smoker to create a set of new and unique dishes for the one-time event.
The lunch will combine Fancy Hank’s sophisticated American menu with traditional and contemporary flavours that take influence from across south-east Asia. Fresh seafood, pork and lamb will be roasted in the smoker for dishes such as traditional Balinese Babi Guling, Filipino style lamb ribs, smoked scallops and cured kingfish.
Ross Magnaye’s love of food came from his grandmother who was a restaurant owner in his Filipino hometown. After training as a pastry chef at Burch & Purchase, Ross went to help open the late Little Hunter and gain experience in international institutions such as D.O.M (Brazil), Aziamendi (Thailand) and pop up events at Burnt Ends in Singapore. Ross will be joined at Fancy Hank’s by co-owner and fellow chef Shane Stafford.
This lunch promises to be something unique, so grab a ticket to experience the cross-culinary combination of contemporary Asian flavours with Fancy Hank’s famed low-and-slow barbecue.
Event details:
Sunday 21 May 2017
12pm – 4pm
$60 + booking fee
Tickets available here.
Fancy Hank’s
1/79 Bourke Street
Melbourne, VIC 3000
www.fancyhanks.com
