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

The menus at MoVida are made up of a selection of various tapas and raciones, all of which are designed to share. A ‘tapa’ literally meaning ‘lid’, refers to the covering of bread that bartenders once placed on top of drinks in Spain to keep away the dust and flies. The meaning has since evolved...
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Sydney@theairport Terminal 2 menu

movida-rustica-jamon-pics 320

The menus at MoVida are made up of a selection of various tapas and raciones, all of which are designed to share. A ‘tapa’ literally meaning ‘lid’, refers to the covering of bread that bartenders once placed on top of drinks in Spain to keep away the dust and flies. The meaning has since evolved...
Read more »

Bread For Change

Bread For Change

Following the success of our involvement with UNICEF’s Bread For Good campaign, we realised there was a unique opportunity to help make a difference within the community across our restaurants.

The Bread For Change campaign launched in July 2012 with the generous support of our customers and staff.

Every one-three months we work in partnership with a charity and raise funds through an optional $1 bread donation.





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: