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On Frank’s last trip to Spain in 2012 he found a new product that he thought would be great for the Australian market. Over a few months, many samples and emails later, our import division sourced Frank’s desired product; seaweed from Galicia. Porto Munios is a family operated company and its founder Antonio refers to... Read more »
“Canning the catch may be frowned upon here but in Spain, quality comes in a can” – Larissa Dubecki The Age. Cuca have been preserving fish and seafood since 1932. The shallow, fjord like saltwater estuaries that face the Atlantic ocean in the north west of Spain produce mussels, octopus, tuna, squid and sardines of... Read more »
When it comes to putting things in a tin, no one does it quite like the Spanish. Together with Vinsurgents, we thought we’d lift the lid on Spanish preserves and share with you how delicious they can be. Join us for for a laid back afternoon over some preserved sardines, tuna belly, anchovies, and mussels... Read more »![397px-Cervesa_Moritz_Llauna[1]](http://movida.wpengine.netdna-cdn.com/wp-content/uploads/397px-Cervesa_Moritz_Llauna1-125x125.jpg)
Alimentaria came about after one of Frank’s trips to Spain. The abundance of ingredients that were unavailable in Australia got him thinking; maybe we should bring them in ourselves? Our wholesale division has grown so we not only import food, but also now wine and beer. On this page we will feature regular updates about... Read more »
This Barcelona brand is steeped in local history. Arriving from Alsace in 1851, Louis Moritz bought a small brewery which was operational until 1978 when it was forced to close due to financial difficulties. In 2004 his descendants restarted the oldest beer brand in Barcelona at the same location as the initial brewery, Ronda de... Read more »
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
Reservations are recommended
Maximum Group Size - 6 guests
Groups of 5/6 guests are required to dine on Chef's Set Menu
Bookings by phone only - Melbourne Office: +61 3 9663 3038
Email Enquiries - Melbourne Office: info@movida.com.au
Please note we do not take any reservations via email.
Next Door is our little Jerez bar next to MoVida. Every night, MoVida Next Door is pumping. Fish and shellfish are displayed on crushed ice and are cooked to order. In a few minutes a plate of sizzling prawns or calamari from the plancha is in front of you. Order a glass of chilled sherry and you could imagine you’re on the Atlantic cost of Andalusia. But you’re not, you’re in Melbourne, in a little bar looking out onto the icons of Melbourne: The MCG; Federation Square and the graffiti of Hosier Lane.
MoVida Next Door - 164 Flinders St (corner Hosier lane), Melbourne
Mon: Closed Tue - Thurs: 5pm - late Fri - Sat: 12pm - Midnight
Sun: 2pm - 9pm
Limited lunch reservations for Friday, Saturday and Sunday - Afternoon and Evenings No Bookings - it is Walk in only
Maximum Group Size - 6 guests
Lunch bookings by phone only - Melbourne Office: +61 3 9663 3038
MoVida Aqui is our big space by the dome of the Supreme Court of Victoria. This larger venue gives us the chance to cook the food from Spain we never could in our other kitchens – paellas, made with slow-cooked sofrito, chorizo and mussels. At the heart of MoVida Aqui is our charcoal grill. It’s an out dated style of cooking that the Spanish have never given up, but it’s part of who we are. Next to that is a brand-new sous-vide water bath. Ancient, traditional and modern, side-by-side in our kitchen. This is the essence that we try to capture at MoVida Aqui – a mix of the old with the new.
It’s a big, happy space, flooded with light with little nooks and special spaces.
MoVida Aqui - rear 500 Bourke St (the National Australia Bank building), on level one accessed via Little William St or Little Bourke St
Mon-Fri: Lunch 12pm-3pm Bar Snack Menu 3pm-6pm Dinner 6pm-late
Sat: 6pm-late
Sun: Closed
Group Bookings are welcome - Maximum Group Size - 35 guests
Groups of 8+ guests are required to dine on Chef's Set Menu
The entire venue can be hired out for private functions
Bookings by phone only - Melbourne Office: +61 3 9663 3038
Email Enquiries - Melbourne Office: info@movida.com.auPlease note we do not take any reservations via email
Paco's Tacos is the Mexican cousin of the MoVida family set on the open terrace outside MoVida Aqui at the rear of 500 Bourke St, the Little Bourke St side.
Drop in for lunch or an afternoon snack or even better a drink and a bite after work.
While we've now got a roof, heaters and shade and be sure to check out our weather widget or follow us on Twitter.
Paco's Tacos - rear 500 Bourke St (the National Australia Bank building), on the upper terrace accessed via Little William St or Little Bourke St
Mon - Tue: 12pm - 2.30pm Wed - Fri: 12pm - late
Sat: The entire venue can be hired out for private parties Sun: Closed
No Reservations - it is Walk in only
Function enquiries - Melbourne Office: +61 3 9663 3038
Like most bakers, Michael arrives at the bakery when it’s still dark. He switches on the lights and the ovens and begins baking. It’s here in this quiet street in South Yarra that Michael produces all his baked goods and pastries. You will find a range of spelt and sourdough breads, donuts, croissants, cakes, gourmet pies, sausage rolls and sandwiches right through to home-made jams and take home Spanish meals.
It’s the kind of place where you can pick up a loaf of Michael’s bread when it’s still warm, start your day with a creamy latte, a few slices of fruit toast and the newspaper, or catch up with an old friend over a salted caramel donut.
We’re very excited to announce that we will be taking part in the People’s Market every Thursday through to Sunday in November and December. Michael is working on some delicious new recipes, so stay tuned for more details.
MoVida Bakery is also now at the Slow Food Farmer’s Market at the Abbotsford Convent on the last Saturday of the month. You can also find us at the Fairfield Farmer’s market on the third Saturday of the month.
MoVida Bakery - 3 Tivoli Road, South Yarra
Mon: Closed Tue - Fri: 7.30am - 4pm
Weekends: 8am - 4pm
No Reservations - it is Walk in only
Enquiries - MoVida Bakery:+61 3 9041 4345
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
No Reservations - it is walk-in only
Enquiries - Airport Retail Enterprises: +61 3 9310 5091
And Frank has brought his original MoVida crew with him - James Campbell and Andy Jacoora who will be running the kitchen and front of house respectively.
Both Frank and Andy McMahon will be re-locating to Sydney for the first six months. Customers can expect to find Frank in the kitchen and Andy in the bar.
MoVida Sydney - 50 Holt St, Surry Hills, Sydney
Mon - Fri: 12pm - late
Sat: 2pm - late Sun: Closed
Reservations are recommended
Maximum Group Size - 7 guests
Bookings by phone only - Sydney Office: +61 2 8964 7642
Email Enquiries - Sydney Office:
info.sydney@movida.com.au
Please note we do not take any reservations via email
Following the success of our involvement with UNICEF’s Bread For Good campaign, we decided there was a unique opportunity for us 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 three months we work in partnership with a charity and raise funds through an optional $1 bread donation.