Movida has been a buzzing center point of Sydney's foodie attention of late. Having only recently opened it's doors, a typical booking would most likely promise failure on multiple attempts but like any good thing worth having, it takes a little time. 20 minutes on the phone in fact. Just waiting.
It's a comforting and casual area with wooden edges dominating the space and in the center of it all is the kitchen, open for the world to see behind windows.
The tapas there oddly aren't for sharing. Just as well. There are a few joys there that you might not want to share.
Their bread was just house baked that afternoon and a dollar (donated to the Sydney Children's Hospital Foundation) will see you possibly having multiple servings much the waitresses slight chagrin.
|Anchoa 4.5 each|
|Bocata De Buey 8.5 each|
|Ostra 4 each|
|Cigarillo De Queso 5.5 each|
The goat's curd cigar arrives highly recommended by our waitress, it's creamy light goat's curd center boosted by the rich tomato sauce that doesn't overwhelm the quince exterior.
|Calabacin 9 each|
|Patatas Bravas 14|
|Conejo Agridulce 26.5|
Our waitress for the night was affectionate, bubbly and warm and she just turned this into a magical evening although the general constant reminders to order the from 'A La Parilla' section as soon as possible can create some unnecessary tension. I wouldn't say it's cheap but it surely is better than the 50 or so one way ticket to Melbourne for the same food.
I can end with the whole Frank Camorra has taken over the Melbourne Spanish culinary scene and has always been the envy of Sydney-siders sort of line that usually typifies any conversation in the past involving the words 'Movida' or I can just say it's great food. I prefer to delve into the latter. It is evidently brilliant food. This isn't Spanish food as I've come to know it. It's taken on its head, flipped around, exposing and refining the ingredients into exciting forms. I can't help but be a fan.
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