Movia Aqui opened in 2009 as one of the first offshoots of Movida – Frank Camorra and Andy McMahon’s iconic Hosier Lane diner that launched a thousand share plates. Since then, the duo’s signature style of creative but comforting Spanish cuisine has seen Movida expand to Lorne, Sydney and across the Tasman in Auckland.
At Aqui (which means “here” in Spanish) the Izzard Design-led space does more by doing less. Chequerboard-patterned sections of the floor punctuate the dining room, while the tables and chairs sport dark finishes and upholstery. It’s sleek and serious, but still convivial. And it has views out over Bourke Street, bringing in plenty of natural light.
The menu might include a crumpet topped with spanner crab, saffron emulsion and finger lime; beef tartare with pickled turnip, horseradish and almond cracker; or talos (a Basque cornbread, similar to a tortilla) topped with chistorra sausage. Alongside the signature paella, there’s also arroz de codorniz, which combines saffron rice with sofrito, globe artichokes and a whole Brisbane Valley quail, all roasted in the Josper woodfire oven. Grab some friends or colleagues, settle in with sherry and share the fun – one dish at a time.
