IN BRIEF

An iconic tapas bar meets a dining room with killer drinks and striking harbour views in the heart of the Auckland’s CBD.

WHY CHOOSE THIS RESTAURANT?

Two floors up in the Seafarers Building on Tyler Street you’ll find the much-anticipated Auckland version of dining institution Movida by Frank Camorra where Spanish style and Melbourne cool are paired with the flavours of Aotearoa.

ABOUT THE MENU

The aperitivo and tapas selections are vibrant and fun and yes, the tapa that every foodie supposedly in the know holds as a shrine to Movida – that insanely good Ortiz Cantabrian artisan anchovy on a crouton with tomato sorbet – is here. As is the gilda, the delicious bocadillo de calamares with spikes of pickled jalapeño and the crispy croqueta with its ever-changing nod to the season. But it is the Ruakākā-farmed abalon – pāua – slow cooked and finished over the wood fire and served in a savoury-sweet pear and butter sauce, and the Kaikōura octopus marinated in fino sherry and paprika that remind us that the Auckland version of this iconic Melbourne restaurant brand is using, and experimenting with, locally sourced ingredients wherever possible. With the bigger raciones – sharing plates – again the much- loved and renowned Movida plate of razor-thin slices of air-dried wagyu beef with truffled potato foam and a magnificently poached egg has made it onto the menu, the seafood paella cooked over the wood fire is bulging with local and imported goodies and is, of course, a show stopper. New Spanish-inspired-by-New-Zealand creations are continually being added to the menu, such as Hawke’s Bay free- range chicken, wet-roasted with an Andalucian-style sweet-and-sour sauce.

ABOUT THE TEAM

Led by award-winning Aussie chef Frank Camorra, head chef Josh Shields is no stranger to this space having previously worked the pass as head chef when it was occupied by restaurant Ostro, where he built a strong reputation working alongside prior executive chef Josh Emett and current executive chef for Savor Group Chris Rendell. Movida venue manager Julia Ducros and the team are hitting the floor with high energy and totally immersed in their offering which opens great opportunities to explore their menu and enhance your Movida experience.

OF NOTE

It’s probably not a good idea to head into Movida Auckland expecting the same experience as Movida Melbourne. The brand that proudly boasts (and rightly so) an ‘Iconically Melbourne and Singularly Spanish’ tagline has partnered with Savor Group headed up by hospitality stalwart Andy McMahon, but they have not quite – yet – nailed the essence or the execution of Movida Melbourne on Auckland turf. Although the food, for the most part, is good, the feel is disjointed with a large space that is surrounded by glass and light meeting dark wood and red leather – an attempt to muster warmth and comfort – that doesn’t come anywhere near to replicating that slick, sharp, clever Movida-edge from across the ditch. Does it need to? Perhaps not, but in a city that is seriously coming into its own in terms of world-class dining, it does still need to find a sense of place.

Ortiz Cantabrian anchovy on a crouton with tomato sorbet at Movida