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388.3333333333 out of
100% Please note: The reviews below are more than 12 months old.  Member Review by GarySubmitted March, 2010 'The best Spanish restaurant in Australia' is what everyone says - and, if Melbourne is the test, I have to agree. Accolades for a place that prepares food of far higher standards than the normal range in Melbourne. Service standards have not been maintained from former levels, possibly because the talented Movida staffers are now spread across more Movida restaurants. Still, truthfulness to style is excellent.
From the fine 'jamon' spanish ham to the anchovy, lamb cutlet, beef cheek with cauliflower sauce (amazing stuff) and the 'signature' air-cured beef with truffled egg you won't be disappointed, and some legendary desserts are also on offer, like the creme caramel. My partner and I continue to be bowled over by European food as good as you will get anywhere in Australia. The ability to keep on ordering in a flexible, relaxed way works well for me, especially as the 'tapa' (single small serve) or 'racione' (larger small serve for sharing) blend for a dining approach that is never heavy, but allows for great combinations. You just order, and the food keeps coming until you've had enough, and you are encouraged to keep ordering as much as you want.
The ambience is bustling, very Spanish. The wine list is good, but a bit pricey. Also, the wine buyers need to recognise that many Australians simply don't drink Spanish wine due its different construction to ours, and should offer a few more Aussie choices. Wine by the glass is not a strength.
Book well in advance, and be prepared to sit in a well patronised, fairly small dining room amongst lots of happy people. Well recommended. Historical Review by GarySubmitted March, 2009 'The best Spanish restaurant in Australia' is what everyone says - and, if Melbourne is the test, I have to agree. Accolades for a place that prepares food of far higher standards than the normal range in Melbourne, with a commitment to service and truthfulness to style that is exceptional.
From the fine 'jamon' spanish ham to the anchovy, lamb cutlet, sheeps cheese and our 'pick of the night' that we repeat ordered- a piece of wrapped, baked and garnished rabbit- my partner and I were bowled over by European food as good as you will get anywhere in Australia. The ability to keep on ordering in a flexible, relaxed way works well for me, especially as the 'tapa' (single small serve) or 'racione' (larger small serve for sharing) blend for a dining approach that is never heavy, but allows for great combinations. You just order, and the food keeps coming until you've had enough, and you are encouraged to keep ordering as much as you want.
The service is excellent and not pushy, as our glasses were not allowed to empty and used plates were whisked away promptly. The ambience is bustling, very Spanish. The wine list is good, but a bit pricey.
Book well in advance, and be prepared to sit in a well patronised, fairly small dining room amongst lots of happy people. Highly recommended. Historical Review by GarySubmitted April, 2007 'The best Spanish restaurant in Australia' are the words spruiked in some quarters, and with lots of recommendations I had to check it out- first for a weekday lunch with some friends, then a recent dinner with my partner. On both visits, accolades for a place that prepares food of far higher standards than the normal range in Melbourne, with a commitment to service and truthfulness to style that is exceptional.
From the fine 'jamon' spanish ham to the anchovy, lamb cutlet, sheeps cheese and our 'pick of the night' that we repeat ordered- a piece of wrapped, baked and garnished rabbit- my partner and I were bowled over by European food as good as you will get anywhere in Australia. The ability to keep on ordering in a flexible, relaxed way works well for me, especially as the 'tapa' (single small serve) or 'racione' (larger small serve for sharing) blend for a dining approach that is never heavy, but allows for great combinations. You just order, and the food keeps coming until you've had enough, and you are encouraged to keep ordering as much as you want.
The service is excellent and not pushy, as our glasses were not allowed to empty and used plates were whisked away promptly. The ambience is bustling, very Spanish. The wine list is excellent, and if you're a fan of Spanish sherry (I am) and wine there's plenty of that to choose from as well as Australian and other varieties. Excellent coffee, and at my lunch we asked why the cheese was taking a while- 'we are baking your bread' was the answer, and what we received verified the claim.
Book well in advance, and be prepared to sit in a well patronised, fairly small dining room amongst lots of happy people. Highly recommended. Member Review by sally_guzzaSubmitted August, 2006 Oh my gosh I don't often rave like a lunatic over restaurants - lots are 'good', but Movida is a stand out. I had to book 2 weeks in advance to score a table on a Friday night. The place is small and intimate and looks quite casual - but the food is another experience altogether. You have to be a bit of a food adventurer - some of the combinations seem quite bizarre but it is worth being brave and trying the more different dishes, every bite is a completely different taste sensation. The 2 of us walked out very, very full by having 2 tapas each and sharing 3 of the entree size dishes - and we just managed to squeeze in the spanish donuts at the end! Cannot wait to go again. Member Review by David PenneySubmitted October, 2005 What can I say? You try to book a table on a Sunday night and both sittings for dinner are fully booked! I think this says it all! Small, intimate surrounds, coupled by excellent service make the amazing food seem underrated. But it is certainly not!
I am certain that i have tried every Tapa on the menu, each and every one blows me away. Tortilla, Lamb cutlets, Croquets, Gambas, mussels, and the list goes on....
Certainly try Movida if not for a meal but for its wide selection of european wines and beers. Reviews are opinions of the author and do not represent the views of FoodGod Victoria, Neolux Communications, or its employees, contractors or supporters. If you have any queries, please contact us. |
