Of course I had to try the new jewel in the Movida Crown – Movida Aqui. In contrast to its other siblings, it’s a huge warehouse space set up on a not-so-easy-to-find-floating terrace at Level 1 500 Bourke St.
This is tapas bar meets Hollywood.
There seems to be dozens of staff buzzing around as the Friday night crowd thickens.
I’m here with two of the best palates in the country – a former food reviewer for the Sydney Morning Herald and a former chef now food photographer who’s just finished shooting Movida Aqui’s first cookbook.
We begin with a tapas staple – a mixed dish of olives
Then share some smoked salmon with blood orange segments and freshly grated horseradish
Next is straight-from-the-ocean sea urchin with thin strips of pork belly on crostadas
some of the best sea urchin I’ve tasted
spikey bronzed casing
The restaurant is now heaving with over 150 diners and the kitchen kicks up a notch
Next to arrive is a terrine of pork and chicken with pine nuts and mustard fruits
at $50 a plate the iberico jamon needed to be mind-blowing for that price. It was.
Grilled Asparagus with a tomato almond sauce
And a trio of desserts for the boys. I couldn’t find anymore room!
Our meal (together with wines) was very pricey around $125 per head but we did splash out on all the high-end dishes on the menu and indulge in more wine and sherry than is responsible to do so. It’s very easy to get carried away here.
Next time will be a slightly more sober and cheaper affair.
But the food won’t be any less delicious.