Movida, Melbourne

www.movida.com.au
 

Ratings
Food: 7/10
Atmosphere: 6/10
Service: 6/10
Value: 6/10

Average Price
Entrée: $9 – $20
Main: $13 – $25
Dessert: $13 – 20
Degustation: N/A
Corkage: $7
Cakeage: N/A

Others
Ease of finding a car park: Extremely Hard
Ease of finding the restaurant: Hard
Brightness of restaurant: Dark
Noise Level: Noisy
Waiting time for foods: 15 mins – 20 mins
Booking time require: 1 week – 5 week
Child friendly/High Chair: No

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Ok It’s time for Obesebaby to expand interstate, a good friend of mine said…A Recent weekend trip down to Melbourne. Me and JC did a huge research of our must visit and restaurants list to make use of our each day in Melbourne. Movida was one of the Spanish on our mind, especially after watching Master Chef 2 where my favourite Marion had her celebrity challenge against Movida’s chef and owner – Frank Camorra. The restaurant is hidden in a small lane way full of colourful graffiti. I couldn’t help but keep taking pictures and imaged how the challenge was and how they can fit two stoves in there.

Frank was born in Spain, raised in Australia and worked as a chef in his native country. At Movida he brings the taste of his homeland with a twisted of aussie fusion. Food in here are made with quality, every item you see on the menu is a per-piece price. But they are very rich and full of flavours. We didn’t book a table but arrived at 5.45pm to try our luck. We were already planning to go the Movida next door ( A bar style of Movida which also owns by Frank) if there was no seat available and amazingly we got a seat!

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The open kitchen catches your attention first, fire from the stove and activity from kitchen chefs demonstrated how busy this place is.

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Complimentary bread with olive oil

To start we were given warm complimentary bread, I believe they are sour dough and the one I like more was the one on the right which has a lightly char grill crust.

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Croquet – Fried silky croquette flavoured with Jamon and Egg, $4 each

Going through the menu was like a pain because we wanted to try many things but only have limited space in our stomach (as well as limited cash in the wallet), so we decided to go for 3 tapas and 2 mains, we were also told by the waiter that the size of a main is the size between an entree and main. So if you are a big eater prepare to break the bank. Our first tapas was croquet. The croquettes had a crunchy exterior and the blissfully smooth and creamy potato, Jamon and egg filling would equate to my definition of comfort food. Jamon FYI is certain types of dry-cured ham from Spain. It tasted like bacon indeed.

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Costilla con sobrasada – Roast lamb cutlet encased in a Catalan pork and paprika pate, $7.50 each

At first, looking at the lamb I said to myself, how come the meat is so puff up and round. After having my first bite I totally understand why! While having a little explosion in my taste bud, I can taste paprika, fresh herbs, garlic,  mint and plenty of other ingredients which encased into the lamb. The meat was slightly pink and cooked to perfection. I would love more of those!

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Monte Y Mar – Pork stuffed Calamari with squid ink dressing, $7 each

This are two fine piece of art on the plate, I can imagine how many works and no. of hour in kitchen was spent to prepare this dish. The slow cooked shredded marinated pork was very tender and taste a bit like tuna. Calamari was just cooked, the squid ink was mix together with vinaigrette which gave a dash of sourness to offset the rich pork flavours.

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Chorizo con guindillas – oven-roasted house made chorizo with mild pickled green peppers, $14.50

This is the least favourite dish out of the whole night, because the size was like an entree size and the chorizo is not those one that I’ve tasted in any Spanish restaurant. It was salty to start with and the stuffing has liver in it I believe because it taste very grany and powdery.

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Carrillera de buey – Slowly braised beef cheek in pedro ximenez on cauliflower puree, $19.50

This dish gave me the wow factor, despite its not so attractive looking. The beef cheek was so tender that it literally melted in my mouth and oh I can’t help to keep digging in for more. I am sure the beef was braised slowly for few hours to have such soft and smooth texture. I must say I am not a big fan of cauliflower but I absolutely love the puree!!!

Conclusion: I think the food in here is very unique and fusion, not like any of the Spanish restaurant in Australia. The highlight for me was definitely the beef cheek.The service was lacking toward the main course of the night as the restaurant got busier and busier. The meal cost the two of us $84 which I thought was acceptable although we are both not at our fullest.

 

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Address:

1 Hosier lane, Melbourne VIC
opening hrs: Mon – Sun 12:00 to late  
Ph:+613-9663-3038
Web: www.movida.com.au

Getting There:

Parking: Flinders Lane
By Train: Flinders St Station  
By Tram:
Flindersinders St

Map picture

 

MoVida Bar de Tapas on Urbanspoon

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Sean’s kitchen, Star City Casino Pyrmont (closed)

Happy 1st anniversary!! JC and I celebrated our 1st year anniversary last weekend. We spent about a month researching and deciding where to go on the special night, there was few options and Sean’s kitchen was on the list. We wanted to make use of the entertainment book and find a place that has good food and ambience. After reading some blogs and talking to JC’s sister who have recently just visited Sean’s Kitchen we have decided to give it a try!

www.seanskitchen.com.au

Ratings
Food: 9/10
Atmosphere: 8/10
Service: 9/10
Value: 8/10

Average Price
Entrée: $24 – $26
Main: $30 – $60
Dessert: $15 – $20
Degustation: Pre-theatre menu $50 for 2 courses or $65 for 3 course
Corkage: No BYO, Fully licensed restaurant
Cakeage: Free

Others
Ease of finding a car park: Hard
Ease of finding the restaurant: Hard
Brightness of restaurant: Dark
Noise Level: Noisy
Waiting time for foods: 15 mins
Booking time require: 3 Days – 1 week
Child friendly/High Chair: Yes

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The restaurant was so busy due to the pre-theatre menu they are offering, for those who are visiting the show it is not a huge walk between Lyrics theatre and the restaurant. I also think the price is very reasonable for such a quality food. You have an option of 2 courses for $50 or 3 courses for $65 (or order from A La Carte). Noted, you can still ask for the pre-theatre menu even if you are NOT going to watch the show. But make sure you book early in advance and arrive early because the place can become packed towards the dinner peak hours.

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Due to popular demand of a lot of my friends wanting to know my review about this restaurant I jumped the queue and post about Sean’s Kitchen first and (secretly) took a picture of the theatre menu.

2 courses $50

3 courses $65

ENTREES

Cream of smoked ocean trout & fennel soup, oyster fritter

Heirloom tomato salad, marinated feta, olives & basil

Oyster natural with lemon (6)

Smoked salmon, baby capers, gherkins, red onion and crème fraiche

Chicken liver Parfait, toasted brioche

MAIN

New Zealand king salmon, capsicum, sweet corn & broad bean casserole

Semolina gnocchi, Gorgonzola, celery & walnuts

3 Lamp chops (medium or well done), smoky eggplant, capers & parsley

Wagyu sausages, 5 cuts of Wagyu beef, savoy cabbage, heritage carrots & grain mustard

250 Angus Scotch fillet, potato puree, Portobello mushroom & veal jus

DESSERTS

Duck egg crema Catalan

Churros & warm chocolate sauce

Lemon tart & mandarin sorbet

Rhubarb cheesecake, walnut crumbs

Chef’s selection of cheese

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Complimentary warm bread

On arrival, we were welcomed warmly and send to our table, deem lighting, red and black theme, romantic and secluded, the waitress offer us with some complimentary warm bread, the bread is soft as sponge and the butter are smooth like silk. We can’t help but to keep asking for more…

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Cream of smoked ocean trout & fennel soup, oyster fritter

I seldom order oyster (I don’t eat raw oyster) nor smoked trout, knowing if it is not cook properly it can be very fishy & dry. But I decided to give this entrée a try because it is in a soup form and I love soup. Oysters are deep fried in fritter so can’t be that bad. And it turns out to be brilliant. The soup was poured in front of you but too bad I was in the ladies and missed the moment. But it was still nice and hot. First sip was so fresh and sweet. There were some small ocean trout pieces in the soup. They are seasons and cooked perfectly. The soup itself was little bit salty though but I mopped it up with the warm bread. Oyster was just cooked and batter was light and crisp.

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Chicken liver Parfait, toasted brioche

Parfait was really nice and beautifully presented in a glass, it was a rich and silky smooth one. It was so smooth that I believed it has passed through the sieve for at least 3 times. Besides making your own, I think it is really hard now to find a restaurant in Sydney that make nice Chicken liver Parfait. Brioche was so buttery and yummy too. Lucky I did 3 jogging sessions during the week to work off the calories.

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I need to show my face so you can see how big the steak was…

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250 Angus Scotch fillet, potato puree, Portobello mushroom & veal jus

I was especially excited about ordering the steak as my main and had been eyeing that in the menu for a long time. I have been reading a lot of good feedbacks about the premium cut of meat Sean’s have and can’t wait to try. I requested the steak to be cook medium and it came out exactly like how I wanted, pink in the middle and juicy inside. Little bit fat at the edge but not overly marbled. Potato puree was buttery and smooth. On the side I was given 4 sauces to compliment my steak they are: Tomato, garlic, French mustard & English mustard. Even the sauces are not ordinary like the tomato sauce you can see tomato pulp inside so everything must have been made fresh from the kitchen.

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Wagyu sausages, 5 cuts of Wagyu beef, savoy cabbage, heritage carrots & grain mustard

Sausages was full of flavours, sausages are made using coarsely ground prime wagyu beef and delicate blends of herbs and spices. The sausages itself was salty and the dish was lacking veggies, but overall it was good. There was a lot of mustard seed at the bottom which I found it annoying trying to pick those away.

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Duck Fat Chips, $9 

I know the name sounds scary but it was “disgustingly good”. The chips are cut by hand from potato as I can still see the potato skins on it. I am already salivating now thinking about it.

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Duck egg crema Catalan

Dessert time! I have been waiting the whole night to try their desserts. I ordered the Duck egg crema Catalan which is the Catalan name and version of the Fresh dessert, crème brulee. I give it 10/10 for this dessert because every spoonful was a sinful pleasure and it taste so smooth and rich. The vanilla beans at the bottom bring this dessert to a whole new level. Although I prefer the Crema Catalan to have a sugar crust rather than syrup but it still taste good.

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Lemon tart & mandarin sorbet

I love anything that is lemony, especially dessert. Lemon tart, sounds boring and simple but not this one! The lemon tart had a sugar crust on top (which compensate for the curst I was craving for a minute ago with the Crema Catalan) The lemon fillings was so damn smooth that it taste like a custard. Sorbet was refreshing and tangy. I would go back to Sean’s kitchen just for the dessert.

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Conclusion: Sean’s kitchen is truly amazing, everything here was perfect except it can get a bit noisy towards 7.30-8pm when all people arrived. Service was like a five stars hotel where waitress keeps coming to check on us making sure we are happy with the meals. Strongly recommend for the theatre menu because it is such a bargain. Do not order the cheesecake or Churros for desserts as I heard too many bad feedbacks about it.

Address:

Star city Casino, Level 2 Hotel Tower, 80 Pyrmont Street 
opening hrs: Mon – Sun: 12:00 to 15:00, 18:00 to 22:30 
Ph:+612-9777-9000
Web: www.seanskitchen.com.au

Getting There:

Parking: Harris St or Pyrmont St or Union St 
By Tram/Monarail: Casino / Harbour side  
By Bus:

cafe morso

Map picture

Sean's Kitchen on Urbanspoon

Sean’s kitchen, Star City Casino Pyrmont

www.seanskitchen.com.au

Ratings
Food: 9/10
Atmosphere: 8/10
Service: 9/10
Value: 8/10

Average Price
Entrée: $24 – $26
Main: $30 – $60
Dessert: $15 – $20
Degustation: Pre-theatre menu $50 for 2 courses or $65 for 3 course
Corkage: No BYO, Fully licensed restaurant
Cakeage: Free

Others
Ease of finding a car park: Hard
Ease of finding the restaurant: Hard
Brightness of restaurant: Dark
Noise Level: Noisy
Waiting time for foods: 15 mins
Booking time require: 3 Days – 1 week
Child friendly/High Chair: Yes

DSC00419

IMG_0714

Happy 1st anniversary!! JC and I celebrated our 1st year anniversary last weekend. We spent about a month researching and deciding where to go on the special night, there was few options and Sean’s kitchen was on the list. We wanted to make use of the entertainment book and find a place that has good food and ambience. After reading some blogs and talking to JC’s sister who have recently just visited Sean’s Kitchen we have decided to give it a try!

 

IMG_0715

IMG_0716

The restaurant was so busy due to the pre-theatre menu they are offering, for those who are visiting the show it is not a huge walk between Lyrics theatre and the restaurant. I also think the price is very reasonable for such a quality food. You have an option of 2 courses for $50 or 3 courses for $65 (or order from A La Carte). Noted, you can still ask for the pre-theatre menu even if you are NOT going to watch the show. But make sure you book early in advance and arrive early because the place can become packed towards the dinner peak hours.

IMG_0717

IMG_0719

Due to popular demand of a lot of my friends wanting to know my review about this restaurant I jumped the queue and post about Sean’s Kitchen first and (secretly) took a picture of the theatre menu.

2 courses $50

3 courses $65

ENTREES

Cream of smoked ocean trout & fennel soup, oyster fritter

Heirloom tomato salad, marinated feta, olives & basil

Oyster natural with lemon (6)

Smoked salmon, baby capers, gherkins, red onion and crème fraiche

Chicken liver Parfait, toasted brioche

MAIN

New Zealand king salmon, capsicum, sweet corn & broad bean casserole

Semolina gnocchi, Gorgonzola, celery & walnuts

3 Lamp chops (medium or well done), smoky eggplant, capers & parsley

Wagyu sausages, 5 cuts of Wagyu beef, savoy cabbage, heritage carrots & grain mustard

250 Angus Scotch fillet, potato puree, Portobello mushroom & veal jus

DESSERTS

Duck egg crema Catalan

Churros & warm chocolate sauce

Lemon tart & mandarin sorbet

Rhubarb cheesecake, walnut crumbs

Chef’s selection of cheese

IMG_0713

DSC00395

Complimentary warm bread

On arrival, we were welcomed warmly and send to our table, deem lighting, red and black theme, romantic and secluded, the waitress offer us with some complimentary warm bread, the bread is soft as sponge and the butter are smooth like silk. We can’t help but to keep asking for more…

DSC00398

Cream of smoked ocean trout & fennel soup, oyster fritter

I seldom order oyster (I don’t eat raw oyster) nor smoked trout, knowing if it is not cook properly it can be very fishy & dry. But I decided to give this entrée a try because it is in a soup form and I love soup. Oysters are deep fried in fritter so can’t be that bad. And it turns out to be brilliant. The soup was poured in front of you but too bad I was in the ladies and missed the moment. But it was still nice and hot. First sip was so fresh and sweet. There were some small ocean trout pieces in the soup. They are seasons and cooked perfectly. The soup itself was little bit salty though but I mopped it up with the warm bread. Oyster was just cooked and batter was light and crisp.

DSC00397

DSC00401

Chicken liver Parfait, toasted brioche

Parfait was really nice and beautifully presented in a glass, it was a rich and silky smooth one. It was so smooth that I believed it has passed through the sieve for at least 3 times. Besides making your own, I think it is really hard now to find a restaurant in Sydney that make nice Chicken liver Parfait. Brioche was so buttery and yummy too. Lucky I did 3 jogging sessions during the week to work off the calories.

DSC00409

DSC00411

I need to show my face so you can see how big the steak was…

IMG_0722

250 Angus Scotch fillet, potato puree, Portobello mushroom & veal jus

I was especially excited about ordering the steak as my main and had been eyeing that in the menu for a long time. I have been reading a lot of good feedbacks about the premium cut of meat Sean’s have and can’t wait to try. I requested the steak to be cook medium and it came out exactly like how I wanted, pink in the middle and juicy inside. Little bit fat at the edge but not overly marbled. Potato puree was buttery and smooth. On the side I was given 4 sauces to compliment my steak they are: Tomato, garlic, French mustard & English mustard. Even the sauces are not ordinary like the tomato sauce you can see tomato pulp inside so everything must have been made fresh from the kitchen.

DSC00405

Wagyu sausages, 5 cuts of Wagyu beef, savoy cabbage, heritage carrots & grain mustard

Sausages was full of flavours, sausages are made using coarsely ground prime wagyu beef and delicate blends of herbs and spices. The sausages itself was salty and the dish was lacking veggies, but overall it was good. There was a lot of mustard seed at the bottom which I found it annoying trying to pick those away.

DSC00413

DSC00414

Duck Fat Chips, $9 

I know the name sounds scary but it was “disgustingly good”. The chips are cut by hand from potato as I can still see the potato skins on it. I am already salivating now thinking about it.

DSC00417

DSC00418

Duck egg crema Catalan

Dessert time! I have been waiting the whole night to try their desserts. I ordered the Duck egg crema Catalan which is the Catalan name and version of the Fresh dessert, crème brulee. I give it 10/10 for this dessert because every spoonful was a sinful pleasure and it taste so smooth and rich. The vanilla beans at the bottom bring this dessert to a whole new level. Although I prefer the Crema Catalan to have a sugar crust rather than syrup but it still taste good.

DSC00416

Lemon tart & mandarin sorbet

I love anything that is lemony, especially dessert. Lemon tart, sounds boring and simple but not this one! The lemon tart had a sugar crust on top (which compensate for the curst I was craving for a minute ago with the Crema Catalan) The lemon fillings was so damn smooth that it taste like a custard. Sorbet was refreshing and tangy. I would go back to Sean’s kitchen just for the dessert.

DSC00402

Conclusion: Sean’s kitchen is truly amazing, everything here was perfect except it can get a bit noisy towards 7.30-8pm when all people arrived. Service was like a five stars hotel where waitress keeps coming to check on us making sure we are happy with the meals. Strongly recommend for the theatre menu because it is such a bargain. Do not order the cheesecake or Churros for desserts as I heard too many bad feedbacks about it.

Address:

Star city Casino, Level 2 Hotel Tower, 80 Pyrmont Street 
opening hrs: Mon – Sun: 12:00 to 15:00, 18:00 to 22:30 
Ph:+612-9777-9000
Web: www.seanskitchen.com.au

Getting There:

Parking: Harris St or Pyrmont St or Union St 
By Tram/Monarail: Casino / Harbour side  
By Bus:

cafe morso

Map picture

Sean's Kitchen on Urbanspoon

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