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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New Year’s Eve 2016

When the fireworks go off at midnight the plaza outside MoVida Aqui is filled with coloured light as the cascades of pyrotechnics charge the city sky. This is one of the best vantage points, and away from the madding crowds, to bring in the New Year. Chef Ewen Crawford and his team at MoVida Aqui are open as per usual bringing the same produce-driven, fresh and flavoursome food from the wood grill, plancha, and paella pans they usually cook to…

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Good Food Month and Taste of Melbourne

09.11.16 We are thrilled to report we put on two stunning and successful events in this year’s Good Food Month. Last night (Tuesday 8 Nov) saw Movida Aqui taken over by Ben Williamson from Gerard’s Bistro in Brisbane. It is our go to restaurant in Brissie. He wowed 130 Melbourne diners with dishes such as deep fried cauliflower with spiced hummus sauce and succulent wagyu brisket with smoky eggplant and pickled vegetables rolled in an earthy flatbread. It was a…

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Our Daily Bread

25.08.16 Bread is an essential part of the Spanish table. At every meal there is a loaf of bread. The family matriarch cuts the loaf and shares it around. It is the first mouthful of the meal and often washed down with wine. Many jokingly compare it with Sunday Mass. It is also the last mouthful of the main course with small chunks of bread being pushed around the plate to soak up the sauce and juices from the meal.…

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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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Movida

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

Menu
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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Menu
Drinks

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

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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Menu
Drinks

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
Book a table

Movida Bali
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Open 7 days
6pm-12am