Barcelona-born Frank Camorra is the most influential Spaniard in Australia culinary circles, and for more than a decade has been at the forefront of fusing traditional Mediterranean styles with cutting-edge techniques. Head Chef Kane Vokoun leads the team at Camorra’s MoVida Aqui.
The restaurant is huge, with plenty of space both inside and outside to wine and dine the many office workers descending from the high-rises each lunchtime and evening.
The regular menu has plenty of MoVida favourites, but a serious daily special list keeps things interesting. The customary way to start here though is with the anchoa, the smallest dish on offer, but perhaps the most impressive. A hand-filleted Cantabrian anchovy is laid out on a thin crouton, with a perfect parcel of smoked tomato sorbet. The pescado comes as a generous fillet of King George whiting fillet nestled atop an earthy mix of kale, jamón, crunchy hazelnuts and a rich brown butter.
PSST! While there are some great desserts on offer, it is hard to go past the churros, served with a cup of rich dark chocolate.