With Friday night looming, I took a chance and called MoVida to see if they had any reservations available for any of their venues. To my surprise they had a late seating free at MoVida Aqui, I jumped at the opportunity!
We climbed the metal stairs and entered the huge open restaurant with excitement.
The waitress kindly explained how the menu worked, never having eaten there before, and we were off deciding!
Tapas Classics – bites!
We both chose one of the Bomba (Catalan Potato bomb filed with Chorizo).
This was yummy, rich from the mashed potato, flavour from the chorizo in the centre and crunchy from the crisp outer layer. The sauce that was drizzled over the top was a little spicy and added a bit of punch. I have to say; I would have like a little more sauce to potato ratio, but not a huge complaint.
We both also chose the Bocadillo de Calamares (calamari sandwich with Basque quindilla and mayonnaise).
I ordered this upon recommendation and my goodness I was not disappointed! This was by far the standout for me. The calamari was lightly floured and fried and was the perfect texture. It was then sandwiched between crunchy fresh rolls and lathered with beautifully fresh flavoured mayonnaise. I would have been happy with 10 more of these for the night!
We moved on however…
Raciones – shared dishes
We chose two of these dishes to share.
The first was the Vieira (Live half shell Western Australian Scallops with jamon and potato foam).
Again, it was great. The jamon was crisp and salty offering contrast to the juicy fresh scallops. They were so fresh, there was sand in a few of the shells which did detract from the experience a little, but again a minor complaint.
Our second choice was the Carillera de Buey (slowly braised beef cheek in Pedro Ximenez on cauliflower puree).
Just beautiful! The beef was so tender that when we went to cut it in half it almost melted underneath the fork. It melted in your mouth and the sauce was rich and thick and mixed with the puree perfectly. The puree was creamy, yet didn’t over power the dish and was not too rich either. Delicious!
Poste – Dessert
We again decided to share.
We ordered one Ganacha (Hot Chocolate ganache with turron and almond praline ice cream), which was my choice!
This was heavenly. The inside was perfectly moist and runny and the flavour was rich and chocolatey. The ice cream complimented the richness nicely, while the nougat was an exciting crunchy chewy extra.
We also ordered the special of the day, which was the caramelized lemon tart, my boyfriends all time favourite dessert. Saying that he was not disappointed is a big thing! Crisp top, tart creamy texture and firm pastry…really what more does one need from a lemon tart!
We sipped our Pedro Ximenez feeling very full and happy.
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Level 1, 500 Bourke St, Melbourne