This has to be one of my favourite city restaurants. Movida opened in 2003 and has been on the up ever since. I love to sit at the sub-terranean bar and watch people (read: wedding parties) walk up and down the cobbled laneway splayed with graffiti.
Hosier Lane
Mr Nomad and I came here on our first trip to Melbourne many moons ago so this is a sentimental fave, the food and wine living up to the memory. Now I am not an anchovy girl but I'm working on it. The larger white anchovy option yes, the darker, more pungent option is in the 'very rarely if ever' category. Yet put these little suckers of salty, fishy goodness on a piece of toasted sourdough with a dollop of smoked tomato sorbet and you have a burst of flavour that coats the tastebuds and welcomes that first sip of Spanish Tempranillo that complete the picture. The Marques de Riscal 'Reserva' is a well rounded, deep cherry coloured drop with soft tannins. Not so well matched to the wonderful Pollo Escabache al Miguel - spiced chicken (perhaps the 2010 Ladies Who Shoot Their Lunch Chardonnay from Stathbogie Ranges Victoria may have suited?) but I couldn't go past this tasty mouthful.
2008
Glaymond 'El Abuelo'
Granache
Barossa Valley
Barossa Valley
2005
Marques de Riscal 'Reserva'
Tempranillo
Rioja Spain
Then the 'main' meal - Raciones. Movida is a Spanish tapas restaurant which divides its dishes between 'Tapa' and 'Raciones'. Not huge, but not small. Perfect to share. The Pulpo - chargrilled octopus with house made chorizo and chickpeas is a taste sensation - always one for surf and turf, the octopi and swine combination is fast becoming a personal favourite. The earthiness of the chickpeas created a well balanced dish.
Finally, having spent some time in Spain last year, seeing Jamon aged 24 months with Pan Catalan brought back memories of hot summer days in Barcelona's El Born district eating plates full of jamon with tomato and garlic covered toast. And this is what we got - huge thumbs up for this simple combination which showcases the produce. The Jamones is from the Carrasco family in Spain using only the finest 'Paletilla' which is only the meat from the front legs of the Iberico pigs. These are a certain breed of pig bred in a small area of Spain who feed on 'bellota' or acorns.
Image/ finofoodandwine
This dish came just in time to try the 2008 Glaymond 'El Abuelo'
Granache from the Barossa Valley. Silky smooth with a punch of pepper and spices and the earthy aroma of a well balanced grenaché, could not have been more perfect with the tart tomato and salty jamon. Almost felt like we were eating this wine!
With our bellies full and our whistles wet, we emerge to a greying Melbourne afternoon where we roll in to the taxi just in time before the heavens really do unleash.
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