MoVida – Exterior I – hi res
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We Love Garlic!

  We are getting some amazing garlic this year. The crop is down because of the rain but the quality of what we are getting in is amazing! MoVida Aqui's Sous Chef, Andreas Becerra has been working on some great garlic rich dishes such as these sweet tiny tomatoes from Angelica Farm in Glenlyon near Daylesford. They are topped with shredded morsels of delicious salt cod. Andreas will be appearing at the inaugural Meeniyan Garlic Festival on Saturday 18th February…

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The Real Veal

  At MoVida we are lucky to work with some of the best producers in the country. Recently, Frank was introduced to mac's Creek Rose Veal. It's produced out on the rich volcanic country near Colac in the foothills of the Otways. The Boyd family have a dairy farm and there they raise cattle to make their milk. Most dairy farmers send their poddy calves off to market at a week old. Most are slaughtered. The Boyd's keep their poddy…

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My Island Home Away From Home

It is one of the most stunning places on the planet yet hardly anyone goes there. It is closer to Melbourne than Mt Gambier or Mallacoota and produces some of the cleanest greenest food in the world. It is Flinders Island in Bass Strait and chef Scott Stevenson from MoVida Original was there last weekend cooking for the Furneaux Island Festival. "This is such a beautiful, unspoiled place," said Scott, still beaming from meals of rock lobster and Cape Barren…

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La Banderilla

08.08.16 It’s a simple little tapa named after the darts used by the banderillos in bull fights. To make the edible version you take a wooden skewer and thread on some pickled vegetables, olives and perhaps some anchovies. With all those sharp flavours it needs a calming beer or, even better, a nice clean dry sherry. It’s the perfect way to excite the appetite before a meal. This is the Chef Ewen Crawford’s version of this Spanish classic. He has…

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Arroz con plancton!

  01.07.16 This rice dish has the deepest flavour of the sea, the richest texture of luxuriant shellfish and a lingering savoury sensation. It’s topped with a fine disk of cuttlefish lacquered with a coating of Plancton Marino from the South of Spain. Plancton, or plankton, is a micro-algae that has been grown, filtered and freeze dried. We first came across it back in 2009 when Frank Camorra sat down to a meal at Angel Leon’s restaurant Aponiente in El…

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Roo Tales

  24.06.16 "I reckon if the Spanish had settled Australia then roo tail stew would be our national dish," says our inimitable Frank Camorra. "Spanish love hunting. They use every part of the animal - nothing ever is wasted. They love robust flavours. If Australia was Spanish we would have no qualms about dining on the coat of arms." Chef Ewen Crawford from MoVida Aqui has taken Frank's words at face value and transformed the classic Cordobese dish of Rabo…

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Movida

1 Hosier Lane,
(off Flinders St)
Melbourne
VIC 3000
Melb. Office Tel:
+61 3 9663 3038
MoVida online bookings now for Lunch & Dinner

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Drinks

Open Mon to Sun 12pm 'til late

Next Door

164 Flinders St,
(cnr Hosier Lane)
Melbourne
VIC 3000
Melb. Office Tel:
+61 3 9663 3038

Lunch reservations only - no bookings otherwise


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Drinks

Mon Closed
Tue-Thurs 5pm-late
Fri-Sun 12pm-late

Aqui

Lvl 1, 500 Bourke St,
NAB building,
(via Lt Bourke St)
Melb VIC 3000
Melb. Office Tel:
+61 3 9663 3038


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Mon-Fri 12pm-late Sat 6pm-late
Sun Closed

Bali

Katamama
Jl Petitenget No 51B, 

Seminyak, Bali,
Indonesia 80361
Bali Reservations:
Tel: +62 361 302 9940
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Movida Bali
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Open 7 days
6pm-12am