PROFILED BY DE GROOTS MEDIAThe only thing that’s difficult about dining at MoVida is securing a table. Long after its newcomer popularity might have waned, the care and attention given to every aspect of dining here has ensured this restaurant remains one of the most popular destinations for a truly authentic foodie experience. And it is an experience – table availability aside, the rest here is pure pleasure, from the quality of what comes out of the kitchen to the attentive staff.
Spanish food may be the hottest thing right now, but you get the feeling that’s the last thing on Frank Camorra’s mind. This food is his passion, and he brings real innovation to traditional Spanish food. Take for example, one of MoVida’s signature dishes – Ortiz anchovy on croutons with smoked tomato sorbet. In a single bite, colour, flavour and texture just don’t get better than this. Other bite-sized delights include scallop on the half shell with jamon and a potato foam, and cured Wagyu beef with poached egg. The menu consists of tapa and racion, so a variety of tastes can be had in one sitting. Have the degustation menu, and you will be brought 10 of the best on offer that day. With the choice taken out of your hands, you can simply sit and enjoy a fine sherry or Temperanillo from the top-notch wine list.
Angela Costanzo