Lunch at Movida and a Recipe for Smoked Sardines
On a recent trip to Melbourne I was lucky enough to score a table for two for lunch at Movida. Movida is an awesome little Tapas bar tucked away down a graffiti adorned laneway. I’m a little partial to good Tapas. I have a soft spot for those little tasting plates that were made to share, as Tapas was my first experience of restaurant dining in my teenage years. I’ve been looking for a good Tapas restaurant for those evenings when I want a trip down memory lane, however I haven’t managed to find anything decent in Sydney (any recommendations welcome). So when I found myself in Melbourne, there was no question I would have to give Movida a go, as I have only ever heard great things about the place.
Whenever there is a lot of hype about a restaurant I always go along with my critical eye, hoping to pick fault. but I have nothing to fault. We called ahead to book a table; we were told they were full, but as there were only two of us it would probably be OK to walk on in, and sure enough, they found us a table. You can’t argue with that, we called at 11:30 for a table at 12 the same day.
The menu consists of single serve Tapas dishes and slightly larger portions to share. We struggled to choose as there was nothing on the menu that didn’t take our fancy. Between us we managed to sample the following:
I left the restaurant on a high, so the first thing I thought of when I got back to Sydney was how to recreate this experience at home. It is impossible to recreate such refined Tapas, but with the help of Jamie Does… and the inspiration of these dishes I created a feast for two.
Jamie Oliver’s recipe for croquetas is superb. You will never achieve the squid ink version at home but these ones were a pretty good second best. And you can’t cook up a Tapas feast without the obligatory Patatas Bravas.
The highlight of my homemade Tapas feast? Inspired by the smoked anchovies and tomato sorbet and the sardine sandwich, I combined the two to make smoked sardines with tomato sauce served on crispy bread.
I salted and smoked the six sardines as per my recipe for smoked trout, except I dramatically reduced the times for both due to the small size of the sardines.
Once smoked I removed the flesh of the sardines and combined it with three tablespoons of the tomato sauce (from the patatas bravas before I added the paprika), seasoned to taste with salt, pepper and lemon juice and served on some crispy French bread.
Movida is open 7 days from noon until late. Tapas dishes start at $3.50