Movida Sydney menu


book movida sydney

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 Goods 29.5

 

TAPA


OSTRA
Wapengo Lake Organic Sydney Rock Oyster served Natural 4.8 each

ANCHOA (DF)
Artisan Cantabrian Anchovy with Smoked Tomato Sorbet 4.8 each

CIGARILLO DE QUESO
Goat’s Curd and Quince Cigar 5.5 each

BAGUETTE
Air Bauguette with Cheese, Truffle, Horseradish & Housemade Guancale 10.5 each

CROQUETA DE JAMON IBERICO (2 pieces)
Iberico Jamon Croquetas 8.5

SARDINA A LA MORAGA
Lightly Smoked Sardine on Housemade Cracker 7.5 each

PASTEL DE CODORNIZ
Quail & Morcilla in House Made Puff Pastry with an Agridulce Sauce 12.5 each

BOCADILLO DE CHORIZO (DF)
Grilled Chorizo & Padron Sandwich 7.5 each

PINTXO DE PULPO
Galician Style Octopus with Pomme Puree & Paprika 7.8 each

RACION


PADRONS
Padron Peppers fried with Caper Salt 15

ALCACHOFAS
Organic Artichokes Dusted in Semolina & Fried. Served with Manchego Custard & Marcona Almonds 19.5

CHICHARONES (GF & DF)
Crispy Pork Jowl with Seared Scallops & Fried Kipflers 19.5

SALPICON (DF)
Seafood Salad of Crab, Crystal Bay Prawn & Mackerel Finished with Ajo Blanco 26.5

SALCHICHON DE GAMBA
Tiger Prawn Salami with Parsnip Puree 22.5

CECINA (GF)
Air cured Wagyu Beef with Truffle Foam & Poached Egg 24.5

PATO (GF)
Crispy Duck Leg Braised in Moscatel Wine, Served with Pickled Cabbage 24.5

CARRILLERA DE BUEY (GF)
Beef cheek in Pedro Ximenez with Cauliflower Puree 29.5

PATATAS BRAVAS (GF & DF)
Confit Potatoes with Spicy Bravas Sauce 13

 

A LA PARRILLA

BUTIFARRA (GF & DF)
Housemade Pork & Pepper Catalan Sausage served with Housemade Morcilla & White Beans 24.5

BUEY A LA PARILLA
Brisket cooked over Charcoal, served with Barbeque Sauce 24.5

COCIDO (GF & DF)
Spain’s National Dish – Hotpot of Chickpeas, Morcilla, Chorizo, Chicken and Beef 24.5

VERDURAS

ESPINACAS
Big Leaf Spinach with Chickpeas 16.5

REMOLACHA
Winter Salad of Organic Beetroot & Fromage Frais 21.5

GUISANTES CON ROMESCO
Baby Peas in Romesco Sauce with 62ºc Egg 11.5

POSTRES


FLAN
Crème Caramel served with Pestinos (GF) 14.5

CHURROS CON CHOCOLATE
Spanish Doughnuts with Rich Drinking Chocolate 14.5

TARTA DE QUESO
Sheeps Milk Cheese Cake With Pavlova Icecream 16.5

HELADOS (GF)
Homemade Ice-Creams served with Fig Bread 14.5

TARTA SANTIAGO
Almond Fondant with Fig Leaf Ice-Cream 16.5

QUESO
Cheese of the day served with Condiments & Soda Bread 23.5

 

Please note: This menu is subject to change.

The maximum group size we can accommodate is seven people.