MoVida
Sydney, Australia
Without a doubt, the launch of Frank Camorra and Andy McMahon’s MoVida in Sydney last October was one of the most anticipated restaurant openings of 2012.
With its inviting, bodega-style fit-out, authentic Spanish menu and personable crew, it's no wonder this unassuming tapas bar is packed to its trendy, exposed beams six nights a week - and prompting critics like Terry Durack to declare that it does, in fact, live up to the hype. “MoVida brings something special to the Sydney dining landscape - a fusion of great cooking, spot-on judgment and a very Melburnian sense of how to run a restaurant”, says Durack. Indeed, the low-key, communal vibe does have quite a Melbourne feel. The layout is open, the distinction between the bar and dining areas is blurred, and the Spanish menu - comprised of tapas and raciones - is, of course, designed to be shared. Adding to this welcoming egalitarianism, fifty per cent of the restaurant is available for bookings, and the other is reserved for walk-ins - from 5:30pm, nonetheless.
Reflecting Camorra’s focus on down-to-earth, terrific cooking, the kitchen occupies a prominent place in the centre of the restaurant - with much of the working area on display to diners. And with a up to nine staff working in the relatively small kitchen six days a week - catering for a hectic lunch shift and two packed dinner sittings - it’s essential that their equipment is second to none. Here, consistent performance is important to Camorra. It’s also and a reason for his long-standing relationship with Moffat. Since first investing in Moffat equipment for MoVida over a decade ago, it’s now top of mind for any new purchases he makes for any of his kitchens. And there are several. MoVida Sydney is his latest restaurant with co-owner McMahon, alongside Melbourne’s MoVida, MoVida Next Door, MoVida Aqui, Paco's Tacos (a taqueria), MoVida Bakery and Bar Pulpo (at Melbourne’s Tullamarine Airport).
Having the right equipment makes a “pretty big difference to the performance of your kitchen”, says Camorra. Otherwise “you end up pulling your hair out when things go wrong”. It’s also vital to get things back to working order as quickly as possible. Camorra says that on the odd occasion he has needed service from the Moffat team, the response has been very good. To ensure consistent standards north of the border, Camorra and McMahon moved interstate six months prior to the launch, and brought head chef James Campbell and venue manager Andy Jacoora, both of whom have worked within MoVida for many years.
Camorra is enjoying making an impact on the Sydney market. He points out that, interestingly, diners here tend to spend more per head than their Melbourne counterparts. And they’re also more likely to take the chef or waiter’s recommendations with regards to the menu. Yet when asked about the restaurant’s success, Camorra is somewhat cautious. “We’re still in the honeymoon period”, he says. By all indications, however, Camorra can rest easy. Despite Sydney’s relatively transient food scene, MoVida appears to be no flash in the pan. To the contrary. Almost six months on from launch, and it’s still nearly impossible to get a table. But do try. It’s definitely worth it.
Camorra is enjoying making an impact on the Sydney market. He points out that, interestingly, diners here tend to spend more per head than their Melbourne counterparts. And they’re also more likely to take the chef or waiter’s recommendations with regards to the menu. Yet when asked about the restaurant’s success, Camorra is somewhat cautious. “We’re still in the honeymoon period”, he says. By all indications, however, Camorra can rest easy. Despite Sydney’s relatively transient food scene, MoVida appears to be no flash in the pan. To the contrary. Almost six months on from launch, and it’s still nearly impossible to get a table. But do try. It’s definitely worth it.
