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Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
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We are open through Easter!
We are open through Easter!
We are open through Easter!
We are open through Easter!
We are open through Easter!
We are open through Easter!
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MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
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Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
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Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
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Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
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MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
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MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
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We are open through Easter!
We are open through Easter!
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Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
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L1_6004
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MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
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MoVida-Aqui_MG_3773
Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
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MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
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Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
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Big Spanish Balls

Movida Aqui. Copyright Richard Cornish 2014. All Rights Reserved. Please credit Richard Cornish-4

01 OCT 2014 Albóndigas. Spanish meatballs. Delicious balls of meaty goodness that are cooked in a sauce and served with crusty bread. They can be as simple as cheap minced beef mixed with bread and a few herbs, rolled into balls, fried off then cooked in tomato and red pepper. It’s the addition of breadcrumbs...
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Movida-Solera-Front-Cover

MoVida Solera is here

25 SEP 2014 Andalusia in Southern Spain bears the rich marks of millennia of culinary cultures left by traders, invaders, visitors and religious refugees. From the hill top towns of Andalusia you look past Gibraltar, across the Mediterranean, to the Rif Mountains in Morocco. From here came the Arabs and the Berbers in the 8th...
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Spanish Produce 101: Pimientos de Padrón

25 SEP 2014 They are small, green and one in ten has a kick like a mule. They are pimientos de Padrón, little peppers that taste like a sweet green capsicum. Served grilled or fried they are a staple in bars across Spain where they go brilliantly with a cold beer, as roughly ten per...
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Pimientos de Padron. Movida Original. Copyright Richard Conrish Photography All Rights Reserved 2014 2

Jerusalem Articoke Croquette. Copyright Richard Cornish 2104

Croquetas

09 SEP 2014 These small golden nuggets of deep fried goodness are one of the most iconic tapas in Spanish bars. You can tell a good bar by their croquetas. They are based on the French croquette itself named after the French word for crunch croquer. So when looking for a good croqueta the first...
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Spring Desserts

04 SEP 2014 This dessert is a celebration of spring marrying the flavours of the season in a very grown up dish that goes way beyond ‘sweet’. It’s the brainchild of Chef Sunny Gilbert at MoVida Next Door and while a celebration of Victorian citrus it also smacks of traditional Spanish flavours. At its heart...
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Almond and Citrus Dessert. Movida Next Door. Copyright Richard Cornish 2014. All Rights Reserved

MoVida Solera is here

MoVida Solera is here

25 SEP 2014 Andalusia in Southern Spain bears the rich marks of millennia of culinary cultures left by traders, invaders, visitors and religious refugees.

From the hill top towns of Andalusia you look past Gibraltar, across the Mediterranean, to the Rif Mountains in Morocco.

From here came the Arabs and the Berbers in the 8th century who bought with them rice, spice, citrus and irrigation.




When we opened the doors to MoVida in Hosier lane, Melbourne in 2003 no one knew what to expect. Here was this little bar on a graffiti covered cobbled lane near the

cathedral serving Spanish tapas and shared plates in a down lit room playing funky tunes.

It’s the kind of place you can come in for a beer and a jamón croquetta at the bar and then move across to a table and share a plate of slow

braised lamb, some patatas a lo pobre and down some seriously good Spanish red wine.

MoVida Bar de Tapas - 1 Hosier Lane, Melbourne Open lunch and dinner 7 days a week: 12pm to late For bookings: +61 3 9663 3038