Why not try Bar Pulpo at the airport
Why not try Bar Pulpo at the airport
Treat yourself to churros before your trip
Treat yourself to churros before your trip
Portuguese custard tarts
Portuguese custard tarts
You can now enjoy the MoVida experience at Melbourne Airport
You can now enjoy the MoVida experience at Melbourne Airport
Enjoy a drink at our bar at the airport
Enjoy a drink at our bar at the airport
Slide 6
Slide 6
Why not try Bar Pulpo at the airport
Why not try Bar Pulpo at the airport
Treat yourself to churros before your trip
Treat yourself to churros before your trip
Portuguese custard tarts
Portuguese custard tarts
You can now enjoy the MoVida experience at Melbourne Airport
You can now enjoy the MoVida experience at Melbourne Airport
Enjoy a drink at our bar at the airport
Enjoy a drink at our bar at the airport
Slide 6
Slide 6

Recipe: Slowly braised beef cheeks in Pedro Ximenez with cauliflower puree

carillera de buey - beef cheek

Everywhere I went in Basque Country chefs were telling me of the incredible beef grown there. That it was rare, expensive and came from animals that were up to 12 years old and had been fed on grass all their lives. In a grill house on a hill I had the most wonderful chargrilled sirloin,...
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MoVida-Cuttlefish

Recipe: Grilled cuttlefish with squid ink sauce

Cuttlefish and calamari are close companions of la planchas. The heat of the hotplate sucks out some of the juice in the seafood and partially steams the flesh while the surface browns and caramelizes, giving both succulence and big flavour. 2 kg (4 lb 8 oz) small whole cuttlefish ½ cup parsley leaves 125 ml...
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Recipe: Anchovy with smoked tomato sorbet

From MoVida Rustica. This signature MoVida dish was inspired by the great food of Basque Bar culture. Anchovies are big business on the northern coastline of Spain and this recipe combines their saltiness with a hit of tangy, smoky tomato. Admittedly some of the ingredients may be hard to get – but I promised to...
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Anchovy w:smoked tomato sorbet - photo by Jazmine Thom

Bar Pulpo Melbourne Airport menu

Portuguese tarts MoVida Airport

   BREAKFAST   | SANDWICHES/BOCADILLOS   |   TAPAS  RACION | POSTRE BREAKFAST Served until 11amSOURDOUGH TOAST $7.90 Served with jam & butter HOMEMADE FRUIT TOAST $7.90 Served with jam & butter HOUSE MADE CROISSANT $7.90 Served with jam & butter HOMEMADE FRUIT TOAST $10.50 Organic toasted muesli with vanilla yoghurt & seasonal fruit JAMON CROISSANT $9.90 Spanish ham &...
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Sydney@theairport Terminal 2 menu

movida-rustica-jamon-pics 320

  CHARCUTERIA | TAPAS | RACIONES | POSTRE | BREAKFAST  | SANDWICHES  BOCADILLOS ON BAGUETTE  | HOUSE MADE PASTRIES BREAKFAST Served until 12pm Toasted organic sourdough served with jam $7.90 Toasted fruit bread served with jam $7.90 House made croissant served with jam $7.90 Jamon and Cheese Toasted Croissant $9 Organic Toasted Muesli with Vanilla Yoghurt and blueberries $9.50...
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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.





Bar Pulpo by MoVida is our offshoot restaurant at Tullamarine Airport. It’s here that you can get a quick feed of freshly shucked oysters paired with a glass of sherry or some tapas washed down with a Spanish tempranillo before you fly. It’s delicious food made from well-sourced ingredients that reflects the same values that you find in our other restaurants.

Bar Pulpo by MoVida - Melbourne Airport, Tullamarine - International Terminal 2, Departures Level one - behind customs

Open Breakfast, Lunch and Dinner - 7 days: 8am to 12.30am

Enquiries - Airport Retail Enterprises: