ining at Melbourne’s iconic laneway tapas Mecca, MoVida, is a quintessential Victorian experience. Dining at MoVida Next Door – or its sister establishments MoVida Aqui and MoVida Bakery – are nearly as much of a rite of passage in the Melbourne dining scene.
Executive Chef and owner Frank Camorra has been a household name in Melbourne foodie circles for almost as long as the laneways have been cool, but in an exciting announcement last week, the chef has confirmed his plans to come to Sydney. Taking over the recently vacated Cotton Duck site at 50 Holt Street in Surry Hills, the Sydney Bar de Tapas y Vino is slated to open in early October 2012.
The food will of course take the form of Camorra’s signature Spanish small plates.
“Cooking our food will be the easy part,” says Camorra. “The hard part will be capturing the magic of the original MoVida here in Sydney.”
Bringing key members of his MoVida crew with him, we can expect to see James Campbell and Andy Jacoora here in Sydney – lads who have run the kitchens and managed front of house respectively at a number of MoVida establishments.
“These boys are my best friends,” says Camorra. “I can’t wait for us to get started. We still have the same ethos that brought us together: hard work, good times, a love of food and wine and a desire to give people a great experience.”