MoVida Sydney in Surry Hills, Sydney

Movida is a famous Melbourne institution. It has now ventured north of the border and Sydneysiders are falling in love with it. Why?

What is MoVida?
Movida is owned by Frank Comorra, who first opened MoVida in the laneways of Melbourne in 2003.  After four eateries and a bakery there, MoVida Sydney opened in Surry Hills to much eager anticipation in the old Cotton Duck location in late 2012.

My pedestrian thoughts
MoVida’s menu is designed with sharing in mind. Its entrees are most well known. However, in my opinion the entrees are definitely not for sharing. Firstly, they are far too delicious but more importantly they are just a tad too small to share.

I had the Calabacin (zucchini filled with crab served with pea and mint gazpacho) and Salmorejo (Cordoba’s thick chilled tomato soup with palitos, jamon and egg). The soup was absolutely sensational. I had never seen or tasted something so vibrantly tomato before, and also its play on textures with the jamon, egg and crunchy palitos was just eye opening.

Salmorejo (tomato soup) and calabacin (cucumber and crab)

Salmorejo (tomato soup) and calabacin (cucumber and crab)

The entrees are not cheap but the quality and impeccable attention to detail means it’s worth every dollar. You must try it for yourself.

For the larger racion and a la parilla, we shared the Mejillones (josper roasted XL spring bay mussels in fino, parsley & jamon sauce), Butifarra (house made pork and pepper Catalan sausages, housemade morcilla and chickpeas) and Carrillera (beef cheek in pedro ximenez with cauliflower puree).

Carrillera (beef cheek and cauliflower puree)

Carrillera (beef cheek and cauliflower puree)

They were all scrumptious. In one sentence, I loved the fresh mussels and the slight bitterness of the fino, the tasty sausages that were crispy on the outside and not dry on the inside, and the melt in your mouth beef cheek with its lavish puree.

Yum, yum, yum.

Mejillones (mussels)

Mejillones (mussels)

For dessert, I had the tarta santiago (almond fondant with fig leaf ice cream). The fig leaf ice cream was unlike anything I had tasted before. It was bitter. However, when mixed with the almond fondant, it tasted amazing. The ice cream on its own is probably an acquired taste and wouldn’t be everyone’s cup of tea.

Tarta santiago (almond fondant)

Tarta santiago (almond fondant)

Before I wrap up, the guys at MoVida are awesome with wine suggestions. We had a Spanish tempranillo and it was a great accompaniment to the dinner.

More information
MoVida Sydney is located at 50 Holt Street, Surry Hills. It’s a short 5 minute walk from Central station (Devonshire Street exit).

Check out its webpage, and read more reviews here on Eatability.

Thanks for reading my pedestrian thoughts. Leave a comment below and let us know what your thoughts are on MoVida Sydney.

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