shiitake and stuff

MoVida, Melbourne

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Twice-cooked ox tongue with red pepper broth ($3.50)

Twice-cooked ox tongue with red pepper broth ($3.50)

When I went to Melbourne earlier this year, there was only one restaurant I wanted to visit. Although MoVida had already set up shop in Sydney, their flagship restaurant in Melbourne has been raved about for years.

To mix things up, I won’t be writing many words about MoVida, but I’ll let the pictures do the talking. Every dish we ordered tasted and looked magnificent. I loved the fact that you could order individual tapa and also bigger plates to share. That’s enough from me. Enjoy!

Olives with citrus, garlic and thyme ($8)

Olives with citrus, garlic and thyme ($8)

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Hand-filleted Cantabrian artisan anchovy on crouton with smoked tomato sorbet ($4.50 each)

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Hand-filleted Cantabrian artisan anchovy on crouton with smoked tomato sorbet ($4.50 each)

Chilled summer soup ($3.50)

Chilled summer soup ($3.50)

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Tuna special. Can’t remember the name

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Spiced chicken escabache tapa on crisp crouton ($4.50 each)

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Spiced chicken escabache tapa on crisp crouton ($4.50 each)

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Duck liver parfait with Pedro Ximenez foam and toasted brioche ($15)

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Duck liver parfait with Pedro Ximenez foam and toasted brioche ($15)

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Roasted quail with toasted corn and jamon ($18.50)

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Summer chickpea cream with heirloom tomato salad ($12.50)

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Churros ($11)

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Crème caramel served with spicy sherry pastries ($12)

MoVida Bar de Tapas on Urbanspoon

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