A sensual bon vivant who apparently has a flair for art and style. Originally from Hong Kong, studying and enjoying life in Sydney.
More posts and photos at epiquemoi.blogspot.com/
Published December 18th 2011
Based in the heart of Melbourne, MoVida Bar De Tapas Y Vino began to operate since 2003 in Hosier lane, incorporating the essences of both a bar and a restaurant. By offering an authentic taste of 'Spain', it has successfully established itself and become a go-to place for foodies and tapas lovers.
Being distinctive from many other alleys and lane ways in Melbourne, Hosier Lane was covered with cobbled stones and graffiti all over the brick walls of each individual building. In fact, from monotone to bright and vivid paintings, the graffiti are very much elaborated and carries a very artistic appeal that reflects the unique local cultures.
Tapas closely resembles appetisers. Served hot or cold, they were originally small plates of food designated for sharing. Despite that the tapas at MoVida has evolved into more complete and sophisticated versions of Spanish cuisine, they still reserve and adhere to the idea of sharing among groups.
Presented in neat triangular shapes, the pieces of baked egg tarts were served cold, and were very similar to quiches. Thinly sliced potatoes were layered within the egg custard, and overall the dish was seasoned well with good flavours.
A very simple bread and olive oil was served as a side of the other tapas dishes. Personally I would prefer the bread to be warmed and slightly toasted, but other than that I have no complaints about it.
Croqueta is a form of fried food that contains mashed vegetables, with or without meat. Those dainty golden delicacy had a beautiful crunch, and the filling in the centre was still piping hot when being served. The inner core was smooth and creamy, which provided a wonderful textural contrast from the fried skin of the corqueta. They were splendid with bread and olive oil.
Little that we knew that the quail was served cold, where pieces of quail were placed into a jar of pickled carrots and onions. The vinegar and pickled vegetables added a decent amount of acidity, but at the same time created a light dish. However, the croutons set out on the side was the highlight that I truly adore. Perfectly fried, It has the right amount of oil in it to retain a slim amount of moisture, while being wonderfully crispy.
Spanish chorizo has always been one of my favourite type of sausages that is spiced up with chilli, smoked paprika and red peppers. The pleasantly glazed skin of the chorizo had a nice crunch. On the other hand, the white bean was rather chewy in stead of being cooked down until soft and mushy. Also, the slightly spicy mojo verde added extra tang and flavour to the dish as a whole.
The seafood dish was undoubtedly the best of the night. The grilled fish and clams were amazingly fresh and tender, while the skin of the fish was crisp and flavoursome. The accompanying sauce was a total stunner. Its fragrant combination of tomatoes, herbs and olive oil contributed to a subtle spice and sweetness, which was simply divine.
Rather than normal tables and seatings as found in most other restaurants, MoVida has high bench tops and tall bar stools. The chefs would carry out part of the cooking and preparation processes right in the centre of the dining area, which you can actually sit at the surrounding bench tops for an entertaining view.
Finally, I must not forget to mention about the outstanding services provided by the friendly staff that served us during the night. She was absolutely helpful in assisting us to understand different dishes that were new to us, which had led to more suitable food choices. For great food and an interesting vibe, MoVida Bar De Tapas Y Vino is an impressive place for casual dinner or light supper with friends.