Bloody hell, what’s with the weather today?! Too cold to sit in Flagstaff Gardens during lunch. Too cold to go out for Friday night drinks (I was dressed for Summer and wasn’t going to risk getting a cold). But not too cold to duck into MoVida Aqui after work with Adam for a quick nibble before heading home to crawl under the doona with a bag of chicken-flavoured chips, a cup of green tea and downloaded episodes of ‘The Good Wife’ (I don’t normally watch legal dramas but I like Julianna Margulies and Logan Huntzberger Matt Czuchry is in it).
Situated in the heart of Melbourne’s legal district (i.e. a block and a half from my work, YAY!), MoVida Aqui is one of Frank Camorra’s newest ventures, the other one being MoVida Terraza which is a sashay away from MoVida Aqui. Unlike Terraza, a very casual outdoor kiosk, Aqui closely resembles the original MoVida in that it was an actual restaurant. The main difference, I guess, is that the original MoVida divides its menu evenly between tapas and raciones (shared plates) whereas raciones rule the roost at Aqui, with only a small number of tapas on offer.
Bread and olive oil
Bocadillo de calamares ($6.50 each). Each crusty sandwich contained tender calamari pieces that were lightly fried in floured batter which were then smothered with an egg mayonnaise. I loved how the guindilla (peppers pickled in white vinegar) created an exciting contrast, both in taste and texture, to the creamy calamari and mayonnaise mixture.
Buey (Rost Biff wagyu, $17.50). The small rectangular plate was lined with five paper-thin sheets of what looked like wagyu pastrami. The black and white objects are two varieties of garlics (the white one was pickled while the black one was mashed; both had a subtle, sweet taste), potato crisps and chives. My favourite bits, however, were the little orange cubes that formed blocks of sweet, mushy horseradish custard. A very unique dish which I considered a success.
Finally, we have the codorniz ($16.50). Two quail breasts were charcoal-grilled and served simply with sauteed chickpeas and morcilla, a Spanish blood sausage. A simple yet tasty dish to cap off a lovely late afternoon grazing session, though I did feel that the dish would have been MUCH better if it was less oily and less salty.
Re: doppelganger week on facebook. Someone on my facebook list has as his status: “this doppleganger thing… hmmm… lol @ the people overrating themselves.” – hahaha!