Though our stay in Melbourne was only quick, one thing we had plenty of time for was coffee. From our hotel, it was only a short stroll through Prahran market to a place we discovered on our last visit – Market Lane.



Market lane really is a place for coffee lovers, as well as the standard espressos, cappuccinos and lattes, they specialise in single origins and filter coffee – perfect for people who want to try something a little different.
I personally stuck with my old favourite cap, whereas Kris alternated between a latte and double ristretto on his many visits.

Over the number of times we visited, the coffee was consistently good, with the non homogenised milk textured perfectly. I find the flavour of the coffee on the earthy side, but you can tell it is a desired quality of the roasters.
Kris says “Market Lane also served up the best double ristretto single-origin while I was in Melbourne. It had no bitterness and had some earthy-chocolate undertones.”
When we returned for one last hit before heading to the airport, they had a little food stall set up which, to our delight, was selling mushroom burgers. It is not often that you come across a stall selling a vegetarian item as the only option, and the BBQ’d mushies smelled so good that we just had to give them a try.
Wow, it really was a perfect burger with crisp bread rolls and spiced mayo, the only problem was that we decided to share!
Served on a rustic wooden board, we savoured our last moments in Melbourne eating burgers in the sunshine, taking it all in and relaxing before we had rush off to the airport.

Market Lane, Shop 13 Prahran Market,
163 Commercial Road (Note the entrance to Market Lane is on Elizabeth Street),
South Yarra, Melbourne
Photos from: my camera and Kris




Perusing the menu we were impressed by the wide range of vegetarian options, and the guys were more than happy to accommodate our requests for extra eggs when everyone at the table ordered a ‘Penny Lane’.




The bread was phenomenal and everything a sourdough should be, crunchy despite being soaked in mushroom juices. The only challenge being cutting through it without a steak knife. The mushrooms had such a ‘mushroomy’ flavour, there is really no other way to describe it. I’m not sure what the trick is to cooking mushrooms, but they did an excellent job of accentuating the flavour of the mushrooms without overwhelming them with too many other flavours.




