More from Melbourne… The MoVida Aqui, the newer branch of the famous Spanish MoVida Melbourne. I would definitely have wanted to try MoVida at Hosier Lane but apparently it was all booked out. Nevertheless Aqui was absolutely amazing and I’m glad I tried it!
Busy with lots of hustle and bustle around but also happens to remain quite casual. I love how the bar is decorated with red and black milk crates… A nice touch to the environmental and underground feel =)
Complimentary bread and olive oil
Anchoa -Hand-filleted Cantabrian Artisan anchoy on crouton with smoked tomato sorbet ($4.50 each)
A what-the-hell-weird-combination which you just can’t stop eating! The cold tomato sorbet with salty anchovy and crispy crouton… Never would have thought I would enjoy it.
Lengua – Chargrilled David Blackmore +9 Wagyu Beef tongue with celeraic salad and a slow cooked egg ($16.50)
My absolute favourite dish of the entire Melbourne trip – no joke! The beef tongue was amaaazing and the celeraic salad was so crispy yet thick when mixed with the egg yolk.
Bomba – Catalan potato bomb filled with chorizo ($4.50 each)
I liked the sound of the chorizo and potato combination but unfortunately, not enough chorizo =(
Carillera De Buey – Slowly braised beef cheek in Pedro Ximenez on cauliflower puree ($22.50)
Because of this dish… I am now addicted to anything with cauliflower! The meat was cooked so well it practically fell apart in my mouth! Makes me wish I was in Melbourne again…
Pancetta con Morcilla – Confit pork belly and morcilla with apple puree ($23.50)
Hmm I don’t seem to remember tasting the morcilla (especially since I just found out it’s basically “blood sausage”) but I DO remember that everything tasted swell – Nothing like a heavy pork dish served with a sweet apple puree.
MoVida Aqui certainly lived up to expectations (the way they sell themselves on their website is actually true) and I’d be so keen to try the original MoVida Melbourne next time!
500 Bourke St Level 1
T: (03) 9663 3038