_MG_6341
_MG_6341
_MG_6302
_MG_6302
Slide 8
Slide 8

 

10

MoVida-Aqui_MG_3773
MoVida-Aqui_MG_3773
Slide 24
Slide 24
MoVida-Aqui_MG_3781
MoVida-Aqui_MG_3781
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
L1_6004
L1_6004
Slide 3
Slide 3

 

10

Slide 19
Slide 19

 

10

Now taking bookings for Easter (03) 9663 3038
Slide 19
Slide 19

 

10

Now taking bookings for Easter (03) 9663 3038
Now taking bookings for Easter (03) 9663 3038
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
Slide 23
Slide 23
Slide 3
Slide 3

 

10

Slide 8
Slide 8

 

10

Slide 7
Slide 7

 

10

Slide 24
Slide 24
We are open through Easter!
Slide 18
Slide 18

 

10

MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida-Aqui_MG_3778
MoVida-Aqui_MG_3778
Slide 7
Slide 7

 

10

_MG_6265
_MG_6265
Now taking bookings for Easter (03) 9663 3038
Slide 16
Slide 16

 

10

Now taking bookings for Easter (03) 9663 3038
Slide 18
Slide 18

 

10

Now taking bookings for Easter (03) 9663 3038
Slide 16
Slide 16

 

10

We are open through Easter!
Now taking bookings for Easter (03) 9663 3038
_MG_6341
_MG_6341
We are open through Easter!
_MG_3825
_MG_3825
_MG_6302
_MG_6302
We are open through Easter!
Slide 26
Slide 26
MoVida-Aqui_MG_3778
MoVida-Aqui_MG_3778
Slide 25
Slide 25
MoVida-Aqui_MG_3781
MoVida-Aqui_MG_3781
Slide 2
Slide 2

 

10

Now taking bookings for Easter (03) 9663 3038
MoVida-Aqui_MG_3773
MoVida-Aqui_MG_3773
Slide 25
Slide 25
_MG_3825
_MG_3825
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
MoVida Sydney is now open. For bookings please call (02) 8964 7642.
_MG_6265
_MG_6265
Slide 26
Slide 26
L1_6004
L1_6004
Slide 2
Slide 2

 

10

Slide 23
Slide 23

The Daily Telegraph review of MoVida Sydney

Check out our first review of MoVida Sydney written by Elizabeth Meryment.

ONE of the more interesting facts I’ve encountered lately is that more people visit the graffiti-filled laneway housing Melbourne’s MoVida restaurant annually than visit Phillip Island’s fairy penguins.

I love that. It proves people are more sensible than I thought. It also shows how much people love MoVida.

It has taken 10 years of pleading from Sydneysiders to get MoVida’s Frank Camorra to spread his wings north to open a Sydney branch of his beloved trio of venues.

It’s no small commitment from Camorra, who has relocated here for six months to open the restaurant and brought with him key Melbourne staff, including head chef James Campbell, part-MoVida owner and group general manager Andy McMahon and floor manager Andrew Jacoora.

They have taken over the old Cotton Duck site, remodelling it in warm yet effortlessly sophisticated style that takes the cliches out of Spanish dining. There are no flamenco dancer murals here; rather MoVida’s Spanishness comes from the warm wooden interior, the crockery that references Iberian earthenware and a seafood counter of crabs and fish, the likes of which you might see in Basque country. It’s lovely and it’s cool.

You can continue to read the full article here.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Seaweed Salon May 3rd

Seaweed Salon May 3rd

In a few weeks, on a Saturday lunchtime, a few foodie mates, scientists, top chef Michael Ryan (Provenance, Beechworth) and myself are getting together at Movida Aqui for a six[...]

Mother's Day at MoVida

Mother's Day at MoVida

Mum’s the word on Sunday May 11th and what better way to show her some love than with delicious tapas and cava on a leisurely afternoon. Melbourne Join us for a special M[...]

EASTER/ANZAC TRADING HOURS

EASTER/ANZAC TRADING HOURS

Each year we get a lot of booking requests for Easter so this year we've decided to mix things up a bit and extend our trading hours throughout the long weekend. Please see below[...]

A weekend at Lakes Entrance with Frank Camorra

A weekend at Lakes Entrance with Frank Camorra

What happens when you put burly chefs in a small plane? Some start shaking with fear like Shaggy and Scooby Doo. But I over came my unnatural fear of small planes and headed ea[...]

Win a MoVida voucher valued at $200!

Win a MoVida voucher valued at $200!

Sign up to our newsletter before April 30th 2014 and go in the draw to win one of two MoVida vouchers valued at $200. #mc_embed_signup{background:#fff; clear:left; font:1[...]

Sunny Gilbert: MND Head Chef

Sunny Gilbert: MND Head Chef

What other kitchens have you worked in? I spent a fair bit of time working overseas in various places: Mandarin Oriental Hong Kong, Regal UN Plaza New York, and the Zhuhai Hol[...]

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

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

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 h[...]

Thomas Hindle: MoVida

Thomas Hindle: MoVida

Drink of choice? Whiskey or the Donhoff Kabinett Riesling. Favourite work moment? Serving William Shatner - that guy is a legend! Food and wine match? Manzanilla Sh[...]