MoVida

25th May 2011

After original plans for going to Vin Cellar fell though (closed for structural repairs) i decided to go home and not go out for dinner and save the cash for another day. However once i got home i decided with nothing really on that i would go for an extended run and found my way into the city. Along the way i decided that i would try to go to MoVida and with very little optimism i would try to get a place at the bar.

Arriving at 9, i was told there was no room currently but if i cam back at 930 they would have a space at the bar. I decided to take them up on that offer and went for a walk around the city before returning at 930. After being told it would only be a couple more minutes i did have to wait for 20 minutes as some people who were seated at the bar decided to hang around and chat well after they had finished their food and drinks. (I guess this is what happens when you turn up to a 2 Hat Restaurant with no reservation). However i was shown to a section of the bar without a chair and offered a drink (glass of reasonably priced pinot Gris that i was warned as i order was very sweet but i enjoyed immensely) in the meantime and given a 1 page menu (featuring a surprising amount of choice) to peruse so that once the seat became available i would be able to order straight away.

The atmosphere was quite warm and welcoming and moderately lively and loud. Part lounge/club and part restaurant i could understand why the people would want to hang around and just chill rather than at other restaurants and the atmosphere and vibe of the place promoted this attitude.

Once i was shown to my seat i ordered 2 tapa (individual bites) and 2 raciones (share plates). Having sat down at the same time as another gentleman who had been waiting we were told the structure of the menu and he made some recommendations of signature dishes and told us that the food had no structured order on when it would come order and would arrive when ready.

First to arrive was the Spiced chicken on crisp crouton. Two thin slices of very crisp but sturdy crouton surrounded a moist and slightly spiced chicken filling like a sandwich. Flavourful soft chicken was excellently complimented by the crisp crouton casing. A very good start to the meal and a sign of the style and flavourful food to come.

This was actually followed by one of the raciones rather than the second Tapa. This was the duck liver parfait with Pedro Ximenez foam and toasted brioche. Served on a wooden square board it was separated into 4 different sections with 2 stacks of toasted brioche in opposite corners and a square block of parfait and a spongy but solid foam in the remaining corners. Excellent presentation and even better taste. The foam had a light spongy feel and taste and completed the rich duck liver parfait and the crispy toasted brioche. Amazing flavours, textures and presentation made this my favourite dish of the night and a revelation.

Halfway through eating my second Tapa arrived. If the 2 dishes had both been warm i may have objected to this (despite being warned at the start). However the wet roast Lamb breast with fino (dry sherry) and paprika was very good and worth interrupting the previous dish for. Tender meat and good flavours with a hint of the paprika coming through.

My second raciones came soon after in the form of the big pieces of Char grilled Octopus, large circular disks of house made chorizo, crunchy chick peas and a tomato ragu sauce. It had big items and big powerful flavours that married well together to create a good dish.

I followed this up with a desert of gooey chocolate pudding with a soft casing that exposed a rich melted chocolate centre. The chocolate was of a rare quality and the flavours was ridiculously good. Combined with a vanilla ban ice cream and square chunks of pistachio nougat it was delicious and a great way to finish a meal.

I can understand why this type of way of eating and the style of the restaurant isn't for everyone but i loved everything about the presentation, choice and style of the food and the vibe of the restaurant was great. Despite the menu being only one page there were so many other dishes that i want to come back for and sample. Given the type of atmosphere people were exchanging thoughts and critiques of dishes and before you had even ordered you had a sense of what were the signature dishes and showed that the people clearly loved the food and experience being offered at Movida.