Tucked away in Hoiser Lane and amongst all the graffiti walls, Frank Camorra and wife opened up the first of a handful of successful Movida branches, Movida Bar de Tapas, in 2003.
I have to say the first time I heard of it was when it made it’s appearance on Masterchef Australia Season 2 back in 2010 and I’ve been captivated ever since. Lucky for us Sydney-siders, Movida Sydney opened up it’s doors in October 2013 and it was my first stint of the Movida enterprise.
So knowing I had a couple of months to plan out my Melbourne trip, the first thing I did was book Movida Bar de Tapas for dinner. Having booked 2 months in advance I already had limited time slots for our selected day. Quite suprising considering it was a week night. Luckily for us, I snubbed one of the last reservations for that evening. Phew.
We get seated promptly to an already filled up restaurant. It’s dimly lit with a buzzing atmosphere. It’s welcoming and a place where you want to sit, drink, chat and eat all night long.
Complimentary white and multi-grain sourdough
As we read through the menus, we are given complimentary sourdough bread from their Movida Bakery with a special blend of olive oil.
Pear Cider $8 for her & Mortiz Lager $8 for him
Hand filleted anchovy on a crouton with smoked tomato sorbet
Pollo Escabache al Miguel $4.50
Spiced chicken escabache tapa on a crisp crouton
Croquetas de choco en su tinta $4
Squid ink croquette with cuttle fish
An innard shot of the squid ink croquette! Black as black!
Twice cooked ox tongue with red pepper broth
Breaded pork jowl with roast carrot salmorejo and onion
Bistec Tartar de Wagyu $18.50
Spicy steak tartare of raw, grass-fed wagyu beef
Setas Asadas Con Jerez $13
Oven-roasted portobello mushrooms finished with sherry vinegar
Pulpo a la Gallega $16.50
Galician style slow cooked octopus with potato
Wondering what’s with the very little words, or rather, where’s my personal comments? To be honest, it’s very hard to find variations of the word amazing, fantastic and incredible as everything was exactly that. Every dish we ordered was top notch and left our taste buds dancing with excitement. We were so impressed with it all that there’s no point in describing each dish individually.
I will pinpoint my favourite dish of the night and that was the Setas Asadas Con Jerez, that is, the oven roasted portebello mushrooms finished in sherry vinegar. Wow, just wow. The mushrooms were melt in the mouth and the finishing touch of sherry vinegar created a whole new meaning to roasted mushrooms!
I was impressed by Movida Sydney and Movida Bar de Tapas (the original Movida) impressed me just as much. Two fantastic restaurants which withholds Frank Camorra’s excellent reputation for the Movida enterprise.
We explore Hoiser Lane for a post dinner stroll. It is known for its street art work (graffiti). I need not even say much more because the talent speaks for itself.
It was the perfect meal to end our food filled Melbourne trip/escape. Thank you for your hospitality, amazing food & drinks and beautiful sights, Melbourne. We can’t wait to see you again.
MoVida Bar de Tapas
1 Hosier Ln
Melbourne, VIC 3000
Tel: +613 9663 3038