Address500 Bourke St. Melbourne. Melbourne, VIC, 3000.
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What you should know about Movida Next Door
The menu includes innovative tapas, unique ingredients and offerings, such as gourmet conserves and cured meats imported directly from Spain, lighter creations to reflect the island atmosphere, and signature MoVida dishes recreated with local ingredients. MoVida has even commissioned local farmers to grow crops native to Spain, exclusively for the restaurant’s use. Using an artful combination of artisanal Spanish products and locally sourced ingredients some grown especially for MoVida Bali Jimmy now skillfully transports the authentic flavors of MoVida Australia to Bali and adds inspiration from his fresh island home to create a familiar, yet new, dining experience. Reflecting the exotic setting, the restaurant’s architecture and interior design have tropical feel and a distinctly modern aesthetic, showcasing a unique and contemporary style of craftsmanship within the Bali context. It’s an permanent expression of the city’s superior whose Spanish heritage only seems to make it more marvelously Melbourne. Finally I have a fabulous Spanish eatery to advocate to people! As a young man Sincere trained as an architect but the call of the kitchen grew too strong and he trained in some of the superior restaurants in Melbourne earlier returning to Spain to rediscover his culinary roots. He cooked in Spanish kitchens learning from chefs to prepare the superior ingredients at their seasonal peak using conventional and new cooking methods to bring out their true flavor. He returned to Australia with the aim of opening a Spanish bar and restaurant that was correct to Spanish tradition but was accessible to the new Australian dining public. Instead he opted for the name MoVida’, the term given to the flourishing art, music and cultural explosion that occurred in Spain after the end of Dictator Franco in 1975. Truthful and his team turned their back on the customary enter, main, and dessert style of service and presented a Spanish menu of tapas and raciones leading the trend for shared plates in Melbourne. Momentum grew and within a scanty years MoVida was receiving accolades such as Dish of the Year’ at The Age Appropriate Food Guide awards for the Celina’ a delicious dish of air dried Wagyu with poached egg and truffle foam. It has become a classic and tranquil sits on the menu today. Frank’s ties with Spain are strong and ongoing with Honest departing for Spain abundant times a year, often with a coterie of MoVida chefs taking culinary education tours around Spain. He also leads groups of culinary tourists around Spain. When we opened the doors to MoVida in Hosier lane in 2003 no one knew what to expect. Here was this trivial bar on a graffito covered cobbled lane near the cathedral serving Spanish tapas and shared plates in a down lit room playing funky tunes. It’s the kind of store you can come in for a beer and a damn croquette at the prohibit and then move across to a table and share a plate of slow braised lamb, some patatas a lo pore and down some seriously good Spanish red wine. Fish and shellfish are displayed on crushed ice and are cooked to order. In a scanty minutes a plate of sizzling prawns or calamari from the plancha is in fore of you. Order a glass of chilled sherry and you could imagine you’re on the Atlantic cost of Andalusia. MoVida Yaqui is our big space by the dome of the Supreme Court that gives us the chance to cook the food from Spain we never could in our other kitchens paellas, made with sluggish cooked sofrito, chorizo and mussels. Following to that is a brand fresh sousvide water bath. It’s delicious food made from healthy sourced ingredients that reflects the equivalent values that you find in our other restaurants.