While the MoVida brand has been synonymous with delicious Iberian dining for 10 years in Melbourne, the opening of an airport venue in Sydney doesn’t preface a big leap into the world of fast food, explains MoVida’s owner, prominent chef Frank Camorra.
“It’s what we do at MoVida, so we don’t have to change very much. Tapas is that style of food – it’s not food that takes a long time,” he says. “Some dishes do, but we try to keep those away from the menus that we’re doing at the airport.”
MoVida @ the Airport will be doing a brisk breakfast trade, especially when bleary-eyed passengers cotton on to the traditional Spanish tortilla on offer. ”We’re making an old-fashioned potato tortilla and flavouring it with Manchego cheese. It’s something I grew up with,” says Camorra. “It’s a pretty nice way to start the day.”
The idea behind opening the airport venture was simple enough. “I was basically going up and down every week with MoVida Sydney and thought it’s pretty hard to find something decent to eat for myself,” says Camorra.
Bar Pulpo by MoVida has been catering to airport customers at Tullamarine’s International Terminal in Melbourne for 18 months, while MoVida Sydney has been going strong since it opened in October 2012.
While the origins of MoVida lie in Melbourne’s laneways, Camorra says there’s no doubt that Sydney is catching up in the dining stakes.
“Each city has its own style, but there’s no doubt that Sydney’s food is every bit as good, if not better than Melbourne.”
MoVida @ the Airport
Sydney Domestic Terminal 2, Sir Kingsford Smith Airport