Executive Chef Frank Camorra was born in Barcelona, so he knows plenty about Spanish food and culture. Working with Head Chef Ewen Crawford, Chef Camorra has centred the menu on slow-cooked fare from a charcoal grill. MoVida Aqui is the airy, playful sister restaurant of MoVida. Sit at one of the bench tables by the open louvred windows and enjoy watching the passers-by.
The menu is designed for sharing, with small tapas through to larger plates. A light and refreshing option, atun comprises yellowfin tuna, dill and cucumber dressing and avocado. The fresh pink tuna cubes contrast with dollops of cucumber puree and a creamy avocado base; sprigs of dill add extra flavour. Costilla de cerdo is a highlight. The chargrilled Kurobuta pork cutlet melts in your mouth, and the smoky flavour combines perfectly with sweet caramelised yoghurt and figs.
PSST! If you’re after gluten-free dishes, ask one of the helpful staff members to provide you with the gluten-free menu.