My my how fast 2013 has already flown by, cannot believe it's already mid March! If you follow me on twitter or instagram you'll know that I've been in and out of Sydney in recent months for work and though it may be two nights here and there, it starts to accumulate and I always feel really far away from the boy. So when I returned from a back to back Malaysia and Perth trip, he suprised me with a lunch date at MoVida Sydney
(50 Holt St, Surry Hills).
We've been wanting to go to Movida Sydney since it opened in Sydney as we loved Movida in Melbourne and Bill wanted another taste of the anchoa! However it's always been booked out, but yay
they're now open for late Saturday lunches and take bookings.
We were seated on the high tables lined by the windows - and yes they have bag hooks under the table
- and we were served crusty bread sprinkled with salt with olive oil for dipping. Now Movida has always served complimentary bread however some months they participate in Bread for Change
where diners can pay an optional $1 for the bread which is donated towards a charity - our donation went towards the Salvation Army's Bushfire Disaster Relief Appeal and it's great initiative by restaurants participating, and imho the bread is definitely worth the extra $1. The Sherry Cobbler
with Fino Sherry, Orange and Lemon was a delicious way to kick off lunch while Bill went for the Sangria
It was pretty easy ordering this time around, knowing how big the portions were for each type of dish, if you haven't been to Movida the waiters are very helpful in ordering enough for your party ranging from small tapas plates to larger share plates. Bill's only request was he definitely wanted the Anchoa
again, the single salty piece of Cantabrian anchovy with a quenelle of smoky tomato sorbet on a perfectly thin crisp was just as good as the one we first ate in Melbourne. The Bocata de Buey
was a sight to see! A hollow air baguette wrapped with a thin rost biff wagyu topped with Tocino de Cielo and altogether paired so well with the sweet pickled and black garlic - this was going to be a new favourite along with the Anchoa. We only ordered one serving of the Pintxo de Pulpo Gallega
but I wishe we ordered one for each, it was perfectly cooked, my knife cutting the octopus pincho like butter which was melt in your mouth and seasoned with paprika served on top a potato mash. Of the larger plates we ordered the Mojama
, perfect blocks of watermelon topped with slices of air cured tuna with beetroot, marcona almonds and goats cheese. We also could not go past the Cecina
which we missed on our previous visit in Melbourne, thin slices of air cured wagyu beef with the creamy, gooey poached egg and truffle foam was decadent and amazing, our favourite dish from our lunch. I was tempted by the churros for dessert, but I wanted to taste the Flan
which blew my mind last visit and did not disappoint in Sydney, we indulged in the creme caramel which wobbled on the plate, velvety smooth we finished it within minutes.
Movida Sydney is an aboslutely great addition to Surry Hills with a great vibe, fantastic service and the food just as great as the Melbourne Institution. Now there's no need to jump on a plane, just make your way down to Surry Hills, be sure book ahead as it's so popular we were unable to book even a weekday dinner for my birthday last year, however they do have few spaces for walk ins by the bar also. As they change their menu items often, I can't wait to go back and try the other dishes.