Everything But the Squeal

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There is an old expression that when a Spaniard kills a pig they use everything except for the squeal. As I have said in the past MoVida Sydney chef James Campbell is bit like a Merino – although thoroughly Australian, somewhere in his blood lurks something Spanish. Well he’s pulled it off again with one...
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MoVida Sydney Winter Series

There was a legendary chef in Segovia who could roast suckling pig with a skin so crisp and flesh so tender he claimed he could carve the beast with a dinner plate. So famous was he that a statue was erected under the shadow of the Roman aquaduct his arm forever held high above a...
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The King of Seasons

“Autumn is the King of Seasons,” declared Movida Sydney chef James ‘Jimmy’ Campbell regally. Which he followed up with a more vernacular, “I f*&#in’ love it!” James is a country boy and grew up hunting and foraging. His kitchen is presently groaning with seasonal bounty. Chestnuts, slippery jack mushrooms, pine mushrooms, walnuts, artichokes, rabbits and...
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Movida Sydney menu

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PARA EMPEZAR | TAPAS | RACIONE | A LA PARRILLA | VERDURAS | POSTRES ACEITUNAS Olives: Gordal & Sevillanos 7.50 EMBUTIDOS JAMON IBERICO Carrasco, Bellota 50g 50 PALETILLA IBERICO Carrasco, Bellota 50g 29.5 JAMON SERRANO Duroc 50g 16 SECALLONA Cured Pork Sausage 15 PAMPLONA Cured Chorizo Sausage 14 TABLA DE EMBUTIDOS Selection of Spanish Small...
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Movida Sydney drinks list

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COPAS   | SHERRY | CERVEZA Y SIDRE   | APERTIVO   |  ALTERNATIVE SIZES CAVA Y CHAMPAGNE | ROSADO | VINO BLANCO | VINO TINTO |  VINO DULCE PARA TERMINAR COPAS 2008 Gramona Gran Reserva Brut Penedes, Spain 14 NV Thienot Brut Champagne, France 22 2012 Forjas de Salnes ‘Leirana’ Albarino Rias Baixas, Spain 15 2013...
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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.

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Frank Camorra's MoVida Sydney opened in October 2012 on Holt Street, Surry Hills. Awarded two chef hats in 2013, MoVida Sydney focuses on capturing the essence of the original restaurant on Melbourne's Hosier Lane. With a seating capacity of 100 people, the menu incorporates the classics as well as allowing room for change in it's Sydney home.

Customers can expect the same warm service and delicious flavours found at any of our Melbourne restaurants.

MoVida Sydney - 50 Holt St, Surry Hills, Sydney

Mon - Fri: 12pm - late

Sat: 12pm - late Sun: Closed

For Bookings: Call us on +61 2 8964 7642