MoVida (Melbourne)

By St

I've had this one up my sleeve for a while waiting for the new Masterchef season. Last season was a phenomena  and even though they are bringing more culinary big wigs onto the show this year and going to more countries (and oh yeah, blowing ch10's budget), the contestants haven't wooed me yet. Why the Masterchef talk (esp since many working in the food industry a la apprentices detest the show)? Last season, the only person to win an immunity pin was Marion, and it was against MoVida's chef, Frank Camorra. (Photo from: http://www.masterchef.com.au/masterchef-2010-episode-recaps.htm#). Ever since the show, I wanted to try the cornets but we were too full (damn paella) for dessert this time round.

George, Marion & Frank Camorra of MoVida (Masterchef Season 2, 2010)

 

Bocadillo de Calamares (calamari sandwich with Basque guindilla & mayonnaise) $6.50

Bomba (potato bomb filled will chorizo) $4

Grilled scallops with salmorejo, fried almonds & cauliflower $21.50

Pancetta con morcilla (confit pork belly, morcilla & poached blood plums) $23.50

Gambas a la sidra (prawns cooked in terracotta with garlic & cider) $22.50

Paella de Marisco (bomba rice cooked in seafood & saffron) $60/$95

The best dish of the night goes to... the calamari sandwich! Just so tasty, that mayonnaise sauce with the calamari is to die for. Biggest disappointment were the prawns which were very average and  overpriced. The pork belly was great and very filling (enough to share between 4) and the boys loved the crusty and juicy paella. 

There are several MoVida in Melbourne now, the original being the one in Hoiser Lane with the iconic graffiti walls outside, same one where Marion had her Masterchef celebrity challenge. It's a very small place with bookings for up to 6 peopler only.  You can try your luck at 'MoVida Next Door', literally  next door which doesn't take reservations. We went to MoVida Aqui which fits more and easier to book! Some really really fantastic tapas, some so-so and it can get pricey but would come here again.

Wok rating /5:

MoVida Aqui

Lv 1, 500 Bourke St

Melbourne

03 9663 3038

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Bentley (Surry Hills)

 By St

Tapas are small and usually served with drinks so today's review on Bentley Restaurant and Bar will consist of small portions  and hopefully you're reading it with a glass of wine in hand.

You are usually surrounded by men and women in smart suits having lunch at Bentley so of course Timmy and I rocked up in tees and jeans. Bentley is contemporary with a chilled-out vibe whose European inspired food has won many critics including the SMH and Gourmet Traveller. It opens for lunch Tuesday-Saturday so we took the opportunity to try the lunch tapas menu ($55pp).

Kingfish ceviche. Very refreshing with its vinegar and acidic taste and ended up being Timmy’s favourite from the lunch. One mouthful is not enough.

Kingfish ceviche with pickled diakon & yuzu mayonnaise

Jamon serrano. Means dry cured Spanish ham so think prosciutto. 

Jamon serrano

Smoked eel parfait. The parfait was smooth and tasted like a tofu mousse. The kombu and seaweed are great so take a leap and try out new food. The celery powder on the side was very mild, an unnoticeable taste, so its main role is for the aesthetics making the dish look like a funky artwork in line with Bentley's modern setting.

Smoked eel parfait with white soy, kombu and seaweed

Parmesan custard & asparagus. Slighty thick and heavy, and quite rich so thank goodness for the light lavosh.  I loved the crunchy asparagus!

Parmesan custard with truffled asparagus

Soft shell crab. How many times at work have we encouraged our colleagues to be a bit daring and try some soft shell crab. This would be a good starting point as the shell is so soft it doesn't feel like you're eating crustacean making it easier to eat it whole. The salsa was disappointingly not hot and I would have been content with the crab alone.

Soft shell crab with green chilli salsa

Poached egg. Timmy read that this is Bentley's signature dish. Apparently they cook the egg at a high temperature for over 1 hour to give it a thicker oozing texture without being running. Despite me reading that many other diners enjoy this dish, I found the yolk overpowering with the harissa and chickpeas relegated to the sideline. 

Poached organic egg with chickpea, preserved lemon & harissa

Black sausage. From the seaweed eel parfait creation we now move into the period of cubism. I like some of my fruits with salt but I found the saltiness of the sausage a bit too much. It's very crusty on the outside and airy and porous inside. One good thing to counterbalance the saltiness were the sweet mandarin and peach puree. 

Black sausage with prawn & mandarin

Chocolate ganache. Chocolate lovers won't understand but I found this ganache to be on the heavy side! Yes, me who loves dessert, sometimes eating them for morning tea. I like my sweets and Timmy doesn't so no surprise he finished the ganache praising its darkness and subtle saltiness.

Chocolate ganache with orange oil

All and all a very enjoyable, artistic lunch with my favourites being the smoked eel parfait and kingfish ceviche.

Wok rating /5:

Bentley Restaurant & Bar

320 Crown St

Surry Hills

02 9332 2344

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The Apothecary 1878 (Adelaide)

By St

When you walk past Apothecary 1878, don't let the bar fool you. It looks like a small French salon-style bar on ground level but a stylish room greets you downstairs where the restaurant takes hold against an impressive wine cellar. No wonder it's a heritage-listed building.

We're lucky that Nate and friends knew of this place and that he had booked us here for dinner as a surprise. (Yes! No need to walk 40 minutes to find a decent place.)

2008 Lawson's 'dry hills' gewurztraminer $9.50

Baked swordfish with caramelised onion and muscatels $14

Pork and fennel sausage, polenta and tomato sugo $13

Fusilli with asparagus, peas, lemon, mint & stracciatella cheese $23 main

Chargrilled Rib Eye 400g with tomato, anchovy & caper panzanella, crisp shallots and mayonnaise $35 main

Brown sugar pannacotta with plum and walnut praline $10

Being such a class act, I had to take Timmy to eat here too. We had the same swordfish and chose to have 3 more sharing savoury dishes since they are of very generous portions and a main to share.

Grilled veal scallopine with fior di latte, snowpeas and horseradish $14

Pork and veal meatballs and parmesan $11

Duck liver parfait with pear and rosemary relish $12

Risotto of farmed rabbit, broad beans, pancetta and pecorino $25 main

The service is superb, with Tash spot on with her recommendations. The bar also provides high tea catering in the afternoon, which is a favorite for small groups or hen's parties. 

Overall, the food is well-priced, there's plenty to eat and the baked swordfish and duck liver parfait shouldn't be missed. (If she wasn't sick, Becc would have devoured the warm dark chocolate pudding which she heard is exquisite.) 

Wokking rating /5: 

The Apothecary 1878
118 Hindley St
Adelaide
08 8212 9099