What started as a smoky food truck hustle has now become one of Melbourne’s most exciting food and booze empires. Fancy Hank’s born in 2012 from a love of slow-cooked meats and bold flavours has evolved far beyond the food truck scene, and the modern chapter is a red-hot celebration of BBQ, booze, and big-city fun.
After firing up their permanent smoker in the iconic Mercat Cross Hotel, Kent Bell and Mike Patrick (later joined by Myles Munro and Daragh Kan) eventually set their sights on Bourke Street. By late 2016, they opened a full-scale smokehouse in a gorgeous Art Deco building in the heart of the CBD — and then literally raised the bar with Good Heavens, a Palm Springs-inspired rooftop cocktail joint serving sunshine in a glass.
But they didn’t stop there. By 2023, Good Heavens had tripled in size, becoming Melbourne’s largest rooftop bar, complete with a brutalist-chic bar, an al fresco fireplace, and a fit-out that screams retro-futuristic cool. Then, in July 2024, they went back to their roots — sort of. Springrock, a public bar named after Mike’s grandparents’ farm (where they used to chop firewood for the smoker), opened beneath the rooftop. It’s a laid-back spot slinging next-level pub food — think cheeseburgers made with brisket offcuts, in-house smoked bacon, and that signature Fancy Hank’s flair.
And it’s not just about the venues anymore. Fancy Hank’s now bottles their legendary flavour for the masses. With 11 products on shelves at stores like David Jones — from BBQ sauces to spice rubs — the brand has become a national pantry staple, with global expansion in sight.
From smoke and fire to rooftops and retail, Fancy Hank’s has never lost its soul — or its sizzle. Whether you’re grabbing a burger at Springrock, sipping a spritz at Good Heavens, or slathering their Carolina Red sauce on your next brisket, one thing’s clear: Fancy Hank’s is here for a good time and a long time.
Written by Cam
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