MoVida- restaurant review

MoVida has been one of my favourite restaurants in Melbourne since forever. Now us Sydney-siders are blessed to have MoVida in Surry Hills when it opened up late last year. Spanish food, tapas style - all designed to be shared. The waiters are very willing to give you a hand on what, and how much, to select. I highly recommend the Slowly Braised Beef Cheek in Pedro Ximenez on Cauliflower Puree ($23.50), but everything we ordered was a winner. The menu is set out on their website here. My friend and I paid $60 each for a total of 5 dishes, a bottle of mineral water and 2 glasses of wine. Not bad for Sydney.

There's a hip, groovy, buzzy vibe to be expected in Surry Hills. Bookings highly recommended otherwise be prepared to be sent off and return in an hour (in which case  I recommend having a cocktail at the new Button Bar 400m up the street at 65 Foveaux St....another Prohibition era bar following on the heels of Palmer & Co in the city).

MoVida's kitchen mostly uses olive oil in their cooking but a few dishes are made with vegetable oils in which case I put my usual caveat of "No vegetable oil" when ordering

which was very happily accommodated (and I think the kitchen actually respected this request in this case because it was clearly stated on the bill).

Contact details here:

Have you been to MoVida? What did you think?