Queen Victoria Market is an essential Melbourne food destination. Here’s how to eat your way through it like a local.
Melbourne isn’t really a street-food town. Unlike other places, where some of the best stuff is prepared, sold, and consumed curbside, Australia’s second-biggest city prefers its food served inside and on proper tables. How refined.
Queen Vic Market, as locals know it, has remained in a seemingly perpetual state of development throughout its lifetime, growing and evolving to meet the changing needs of its vendors and customers. Buildings have appeared and vanished, businesses have changed hands, and the buzzing winter night market has become a staple outing for Melbournians throughout the colder months.
True to its name, the Dairy Hall also contains cheeses from around the world, which are showcased at most of the dozen or so delis, including the appropriately titled. Grab a truffle-packed wedge of Australian brie and perhaps a packet of locally churned butter, then hustle to, just steps away, for a baguette or croissant baked on site each morning. After more than 40 years at the market, the stall might be an institution, but it’s not afraid to innovate.
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