I first fell in love with the food at Movida when exploring Melbourne and splurging on a nice meal at Movida Aqui. When I heard that the Movida team were opening a restaurant in Sydney I was super excited, and determined to share the fabulous food with my family.
To say that they are busy is a bit of an understatement. I booked weeks in advance to secure a table on a Saturday night but trust me, it was worth the wait because the food was just as amazing (if not better) than my experience of Movida in Melbourne.
The menu is divided up into a few different sections of smaller tapas to larger raciones dishes. The tapas are served as individual portions so it was up to us to select how many we wanted of each. I’d heard so much about the Anchoa dish, which is one of Movida’s signatures, that I had to try it this time. The salty Calabrian anchovy with the cool smoked tomato sorbet was an amazing combination of flavours and I would definitely recommend this to anyone visiting Movida.
We tried the sticky pork croquettes with sauce gribiche which were little deep fried pucks of goodness. The sweet and sticky pulled pork inside the croquettes was tender and flavoursome and the sauce gribiche provided a bit of creaminess to the dish.
The octopus pinxto with potato and paprika sounds quite ordinary but this tapa was out of this world! The octopus was so incredibly tender and I wished we had ordered one each of these so I could have one all to myself!
A post on OzBargain advertising all you can eat tapas for $29 leads a group of us to hightail it down to Spanish Terrazas on a cold and wet Tuesday night.
We’ve made a booking but it’s not entirely necessary because the restaurant is large and spacious with plenty of seats on the night. We also spot a couple of other large groups feasting on tapas which gets us rather excited.
The list of tapas is 21 items long which leaves us spoiled for choice. To minimise food wastage, there is a limit of 3 tapas per person per order, and you can order more after these are finished. Sounds good to us, since there are 6 of us dining so technically we can order 18 items off the menu.
When it comes time to order, we are limited to only ordering half the originally intended 18 items for fear of food wastage. This is a little disappointing to us but we understand about the food wastage (there’s starving children in Africa!) so on the promise that the second lot of food will come out after we are done, we concede.
The food comes out relatively quickly and we dig in with gusto. The garlic mushrooms are a favourite of mine and are deliciously garlicky with a touch of chilli as well. You can’t go to a Spanish restaurant without trying the chorizo either and there are two types on offer. The chicken “chorizo” is really more of a chicken sausage and has a mild flavour, while the BBQ chorizo packs more of a punch. Continue reading Spanish Terrazas, Sydney→
Before my trip to Melbourne, I made sure to plan my meals to make the most of my time there. One of the restaurants on my hit list was Movida, and while the majority of my friends went to watch the musical Hairspray, I met up with Phuoc who also happened to be in Melbourne at the time to pig out at Movida Aqui.
We book a few weeks in advance to make sure we don’t miss out. We’re led inside the restaurant which is warm with wooden tables and chairs, and given a modern funky feel with milk crates overhanging the bar area that have light bulbs trapped inside.
It’s a warm day so for drinks we get a jug of white sangria to share. The sangria has some lovely citrus flavours and definitely serves as a fantastic refresher before we start on the food.
The menu is broken up into small plates, grilled items and rice dishes which includes paella. Phuoc is keen to get the paella so we order a few small dishes keeping in mind that we have a big bowl of rice and seafood coming our way. After we place our order, the waitress goes over to a table and cuts up some slices of bread for us. It’s served with a dish of olive oil and is wonderfully soft in the centre. In hindsight, I should have saved some for sauce-dipping later but it is too good to resist and I polish off my share in no time.
I’ve always been fascinated by fusion food and how you can take two seemingly distant cuisines and merge them together into one. Japaz is a place that cleverly fuses Spanish and Japanese cuisines by creating small tapas or izakaya style dishes using both Japanese and Spanish ingredients and techniques. Tonight we’re dining at the SIFF Drink and Dine event held at Japaz (at a discounted rate thanks to a hungry.digital.elf!)
It seems like we were not the only ones to take up the offer since we see other tables taking photos of their food too, including the awesome Mademoiselle Delicièuse and Monsieur Poisson from spoon, fork and chopsticks. The dinner consists of eight courses paired with matching sake. As soon as we’re seated, we’re given the first sake of the night which is served as a sangria with lemonade and little cubes of apple and orange.
Gaspacho with Soumen Noodle
The cloudy sake sangria is paired with the first course of the night, a gaspacho with soumen noodles. The dish is cool and refreshing, with the acidity of the gaspacho and soft slipperyness of the soumen noodles. There are a few drops of herb oil on top of the gaspacho as well as a clove of black garlic, which is surprisingly mild and doesn’t have the bite of normal garlic.
Sashimi of Lobster with Crushed Spanish Gordal Olives and Tomato Seed Dressing