MoVida Sydney

Restaurants
Surry Hills, NSW
OPEN TODAY: 12:00 pm - 11:30 pm
Mon 5:00 pm - 11:30 pm
Tue 12:00 pm - 11:30 pm
Wed 12:00 pm - 11:30 pm
Thu 12:00 pm - 11:30 pm
Fri 12:00 pm - 11:30 pm
Sat 5:00 pm - 11:30 pm
Sun Closed
MoVida Sydney focuses on capturing the essence of MoVida in Hosier Lane. The menu will incorporate the classics as well as allowing room for change in its new Sydney home.
Services

Restaurants

Dining Options

Bookings

Cuisine

Tapas Spanish

Licensing

Licensed

Features

Bar

Menu

Tapas Lunch Dinner

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Reviews of MoVida Sydney

  • atan7 Local Star 1,048 reviews
    Every single dish was a flavour-adventure. Beautifully presented Spanish inspired food. The service was prompt and you can make bookings for lunch which is perfect when you are entertaining clients, and it is a nice casual atmosphere.
    Would definitely come here again!
  • I love MoVida Sydney. Great cocktails!!! Amazing tapas. Must try the chorizo slider..... mouth watering.... :)
  • jojostuff Local Star 351 reviews
    We absolutely love MoVida in Melbourne (Hosier Lane more so than MoVida Aqui), and had been planning to visit MoVida Sydney after the hype had worn out. We obviously didn't wait long enough because it was still extremely difficult to get a reservation, successful only because of a last-minute cancellation.

    We took my parents here and had all our favourites - the smoked eel croquettes, the anchoa (anchovies) with the smoked tomato sorbet, the air cured wagyu with a poached egg and truffle foam, the melt-in-your-mouth beef cheek with cauliflower puree - as well as some new dishes. My parents absolutely loved it but the husband and I weren't so crazy about it.

    The food was generally good. The old favourites were great, and a couple of new dishes we tried like the abalone with oyster emulsion and king oyster mushrooms and black truffle were really quite impressive, but it just lacked the laneway vibe that Hosier Lane has. The staff were nice (one of them even came around to warn us about parking inspectors doing the rounds) but they didn't have the same excitement about the food that the guys in Hosier Lane did.

    One major disappointment in the food was the Patatas Bravas - such a simple dish done so well all over Spain. The fried potatoes were cold and floury (it tasted like it had been pre-cooked) and the sauce lacked depth and flavour.

    I really don't want to be a hater because we did enjoy ourselves. If you haven't been to the Melbourne restaurants, you will love it. Us Sydney-siders wanted a MoVida and we got it - I'd happily come back over and over again for the beef cheek and abalone dishes.

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