Back to Venue

SAMPLE MENU ~ MENÚ DE MOVIDA ORIGINAL

Aperitivos

OSTRA – Freshly Shucked Oysters 7 ea / 35 half doz / 70 doz
ACEITUNAS – Marinated Karina Gordal Olives 17
JAMON IBERICO – Quesada Carpio Jamon Iberico, Aged 36 Months (60 grams) served with Pan Catalan

60
MORCILLA– House made Blood Sausage with Piquillo Peppers

25
CRUDO – Spanish Mackerel with Fresh Blood Orange, Safflower & Reganas (A)

38
MEJILLÓNES – Pickled Flinders Mussels in Chickpea Escabeche, Garlic Emulsion & Potato Chips

29

PESCADILLO– School Whiting Escabeche, Whipped Golden Mullet Roe served with Pan de Coca (A)

 35
SARDINAS– Chargrilled Port Lincoln Sardine Fillets & Garlic and Chilli Refrito (A) 25
BERENJENAS ALMAGRO– Almagro-Stype Pickled Baby Eggplants & Dreaming Goat Yoghurt 25
PULPO– remantle Octopus Terrine, Lemon & Olive Oil 45

Tapas

ANCHOA – Hand-Filleted Cantabrian Artisan Anchovy on Crouton with Smoked Tomato Sorbet (I) 9 ea
CROQUETA – Zucchini & Manchego Cheese Croquette 8 ea
PEZ REAL – Cold Smoked Spencer Gulf Kingfish, Pine Nut Sorbet & Pine Nut Gazpacho (A) 12 ea
VIERA – Chargrilled Shark Bay Scallop with Saffron Butter Sauce (A) 14 ea
CANGREJO– Mud Crab, Chargrilled Corn & Brown Butter Custard Tart (A) 16 ea
INDURAIN– Poached Bluefin Tuna, Saffron Pickled Quail Egg, Gordal Olive Anchovy & Piparras (M) 13 ea
TARTAR – Galiciana Beef Tartare & Pickled Turnip on an Almond & Horseradish Cracker 13 ea
PATE– Loddon Estate Duck Liver Pate, Pedro Ximenez Jam & Pepita Seed Turron 12 ea
PINCHO– Chargrilled Adobo Spiced Chicken Oysters & Hearts, Pickled Garlic Salsa Verde 13 ea

Raciones

ESPARRAGOS– Victorian Asparagus Cooked over Charcoal, Duck Egg Gribiche Ensalada

 35
ALCACHOFAS– Braised Globe Artichokes, Spanish Fabada Beans, Mint & Saffron 35
SETAS – Lion’s Mane & Black Oyster Mushrooms with Crispy Potato, Sherry Vinegar & Egg Yolk 38
CALAMARES– Corner Inlet Calamari, Olives & Chickpeas Cooked IN Cazuela (A) 43
CECINA – Air-dried Wagyu Beef, Truffled Potato Foam & Poached Egg 43
ALMEJAS – Pipis & Mussels with Pocha Beans & Fino Sherry Basque Green Sauce (A) 47
ARROZ CON GAMBAS– Baked Bomba Rice, Chargrilled Prawns & Saffron Ali Oli (A) 75
TXISTORRA– Basque Pork & Paprika Sausage, Roasted Bullhorn Peppers & Sesame Ajada 40
PAELLA– Loddon Estate Duck Leg, Wood Ear Mushrooms, Valenciana Bomba Rice 60
CHILINDRON– Pyrenees-Style Slow-Roasted Lamb Shoulder, Fino Sherry & Paprika Sauce 50
CARRILLERA DE BUEY – Pedro Ximenez Braised Beef Cheek on Cauliflower Puree 45


Postre

CHURROS – Spanish Doughnuts with Chocolate Sauce 18
FLAN – Spanish Crème Caramel with Pestiños 18
CARAJILLO – Set Leche Merengada Cream, Brandy Jerez & Coffee Ice Cream, Hazelnut Chocolate Crumb 19
SORBETE – House made Seasonal Fruit Sorbet 9
MANCHEGO – Cave Aged (12 Months) Sheep’s Milk Cheese, Membrillo, Walnuts, Sourdough Crackers 28
QUESO AZUL– Valdeon Blue Cheese, House Made Fruit Bread, Dessert Wine Macerated Pear 12ea


MoVida Gift Voucher

Purchase Now Purchase Now - Purchase Now - Purchase Now - Purchase Now -