MoVida Sydney
MoVida opened in early October 2012 on Holt Street, Surry Hills to much anticipation. Focusing on capturing the essence of MoVida in Melbourne’s Hosier Lane, the menu incorporates the classics as well as adapting to it’s new Sydney home. Frank has brought members of the original MoVida crew – James Campbell and Andy Jacoora who are running the kitchen and front of house respectively. After less than twelve months of opening, MoVida Sydney was awarded two hats by The Sydney Morning Herald’s Good Food Guide 2014.
In this shop there have some interest recipe that are creative than other likes below
Carrillera is beef cheek in Pedro Ximénez (“an intensely sweet, dark, dessert sherry”, according to Wiki) with cauliflower puree.That beef cheek was off-the-chart tender! It literally fell apart when poked and thanks to the Pedro Ximénez, had such an incredibly strong, rich, drunken-sweet flavour. The cauliflower puree was of course on point with its seasoning, had the right amount of thickness (not too thin or gloopy thick), and was beautifully buttery.
This is the Patatas Bravas, they were smoked potatoes with faux bacon dust and served with spicy Bravas sauce (it’s now confit potatoes with the spicy Bravas sauce). they were perfectly crisp on the outside and fluffy and piping hot on the inside, while the faux bacon dust was a great salty and meaty touch.
The wild local king fish with house smoked prawns in Romesco was another special of the day.We had debated whether or not to order this dish, as it felt like one too many dishes ordered. We got it anyway because we couldn’t resist how delicious it sounded!It was pretty good and had wonderful depth of hearty flavor with well-seasoned king fish and prawns, but I felt it was rather overshadowed by so many fantastic dishes that came before it.
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