Last Thursday, with the help of Starward Whisky, we threw a party inside Starward’s handsome Port Melbourne distillery to celebrate one of Melbourne’s best dishes.
MoVida legend Frank Camorra personally served three of Movida’s signature bites: anchoa (hand-filleted Cantabrian anchovies served on a crouton with smoked-tomato sorbet), pez real (cured kingfish with romesco, pickles and preserved lemon served on a seaweed crisp) and tartar (Wagyu beef tartare, salted cod roe and cured egg yolk served on a semolina cracker).
These gems came paired with a specially mixed cocktail named El Sol Picante – “the spicy sun” – featuring flavours of red fruits, citrus, finger lime and habanero spice. DJs Millú and Whiskey Houston were both on hand to lay down grooves, and punters even pumped their own bottles of whisky at the Starward bottling station.
This article is produced by Broadsheet in partnership with Starward.