Prior is an elegant 130-seat cafe. It’s mostly set within a grand, high-ceiling room decked out in warm hues and natural materials. Take a seat on the sleek leather banquettes that line the perimeter, or beside the central fireplace; pull up a stool by the concrete bar, or sit outside in the sizable courtyard.
The interior’s elegance is mirrored in the food, executed by chef Nick Korceba (former head chef at Middle Eastern stalwart Maha and co-owner of Greenfields, an event space in Albert Park).
A dish of sticky black rice is sweetened with maple syrup and topped with dragon fruit, walnut-almond granola and cottage cheese; and salted chocolate crumpets arrive loaded with chocolate custard, freeze-dried berries and a peanut crumble. A disc of fried cheesy polenta is served with wild mushrooms, a poached egg, and sweet onion puree; and chilli scrambled eggs come on a slice of seeded cob loaf.
There’s also an heirloom tomato salad with goat’s curd; burrata with preserved lemon dressing; and chicken burger with fiery hot sauce and fries on the side. Coburg North roaster Inglewood supplies the coffee beans and Two Boys Brew provides the kombucha.
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