After much anticipation, patisserie guru Adriano Zumbo’s new high-tea salon, Fancy Nance, is open for business. The converted warehouse on Daly Street, formerly home to Mama Baba and Le Grand Cirque, is big enough to house the high-tea salon, a cocktail bar and the soon-to-open Little Frankie’s, which will be a bakery and gelato bar.
Melbourne-based interior architecture firm, Studio Tate, owned by the up and coming designers Alex Hopkins and Erin Gannon, designed the interior. The pair focused on the eclectic style of Adriano’s mother, Nancy, after whom the salon was named. The theme is otherwise a mix of Alice in Wonderland and Willy Wonka’s factory – the walls are decorated with larger than life flamingos and mushrooms, and fairy floss tones and pink neon signage are used throughout. There are booths enclosed by plush, blue lounges and the cocktail bar is lit up by bottles of spirits, vintage glassware and champagne.
High tea at Fancy Nance is served with Adriano’s signature modern flare. There are no cake stands or cucumber sandwiches – think of it more as a dessert degustation. There are two set menus – the five-course ‘I’m so Fancy’ option for $65 and the three-course ‘Pretty Flamingo’ for $45.
Both options include a course of delicate, sweet treats like a spiced cherry pudding and a chouxmaca – a macaroon merged with a choux bun, injected with curd, fruit gel and Chantilly cream. The next course is scones, which you can enjoy with cream cheese, cream, and jam flavours like capsicum and red current. The final course for both menus includes savoury dishes such as pork roulette on a pretzel bun, and a meatball filled with cheese and served with mini crisps and aioli.
We recommend settling in for the afternoon with the larger menu and a bottle of bubbles – that’s if you don’t want to miss out on dishes like the pastries du jour, the passionfruit curd, lemongrass panna cotta with lime tapioca and coconut espuma, and the crunchy, meaty osso bucco with pea shoots.
Adriano’s reputation has attracted some of the world’s top dessert chefs to Fancy Nance, including Head Chef, Daniel Texter, who has worked at Adriano’s patisserie on Claremont Street and Noma in Denmark.
The venue also hosts dessert nights featuring the likes of Janice Wong and her “Cassos Plum”. Pierre Roelofs has also taken up residency at the venue every second Thursday from 25 June, serving his famous dessert test tubes, which have featured on menus at The Fat Duck, Stockcross and El Celler de Can Roca.