A fifteen-year-long dream has finally turned into a reality for Winemaker Ant Moore having just recently opened the Fancy Cow Pizzeria, Ristorante, Bar & Brewery, an Italian dining experience in the heart of Marlborough.
The 150-seat restaurant has a focus on producing Italian food made from locally grown produce. Guests can order from a menu of selected antipasti, pasta or pizzas cooled in the impressive wood-fired oven, complete with a spinning base and wines from all over the world.
Ant Moore said that this is an offer guests can’t refuse.
“The Fancy Cow is something different that’s open day and night, offering a diverse menu that’s high quality and delicious. We see it – alongside the brewery – as a go-to for anyone and everyone, whether local to the region or visiting.”
The cellar door experience offered at the Fancy Cow is complete with wines made from Moore’s own vineyard, Ant Moore Wines, as well as local releases from Marlborough Vinters, the DNA Brewery.
Award-winning chef, Lance McKenzie was convinced to return home by Moore to develop the menu and run the kitchen. Moore says that the fact he is a great leader is just another bonus.
“Because he’s great at building a fantastic team. He’s hands-on and leads by example. And having worked across the world, Lance brings both experience and enthusiasm to our crew. We’re thrilled to have him.”
The Fancy Cow has been inspired by the unique architecture of the lofty Jerram Tocker Barron-designed restaurant after Ant Moore has travelled overseas and locally for inspiration. The building’s renovations were carried out sustainably, something very important to Moore.
“To that end, both the exterior and interior of the space speak of its place through the use of earth, steel and wood. Laminated timber, using the Himalayan cedar trees removed from the site to enable the build, line the walls inside.”
Trees from Ant Moore’s own home have been milled to create bespoke furniture such as benches, seats, and dining tables to fill the restaurant.
Despite being sustainable, Ant Moore concedes it is not the most economical way to adorn a restaurant.
“The accountant’s probably not thrilled that we’ve spent about $300,000 on tables.”
Larger gardens are currently being planned to grow vegetables and other products for the restaurant to use in meals, as well as to transform an old milking shed into a luxury lodge. Ant Moore confesses that the name is unique for a reason and that using an Italian name would not have felt right to him.
“Around that same time, one of my mates asked me ‘whatever happened to that fancy cow of yours?’, referring to my cheeky little highland cow, Fanta. She’s orange and lives in my backyard as a pet. And it just resonated with me as a cool name that typifies the casual, fun, relaxed atmosphere at the restaurant.”
