Iconic Melbourne restaurant, MoVida, is opening in Auckland and we have your first look

When we consider the names that will go down in the culinary hall of fame, there are only a handful of destinations that we can be positively sure will make the cut. One of those legacy greats is MoVida, a Melbourne Hosier Lane stalwart that, inspired by Frank Camorra’s Spanish heritage, offered a refined, convivial and wholly original take on Spanish tapas, and since opening its doors in 2003, set the tone for the Australian dining landscape that would develop in the decades to follow.

Few restaurants manage to achieve what MoVida has, especially in how it revolutionised a joyous, tapas-style approach to dining. And having heard whispers that MoVida would be opening its first international destination right here in Auckland in the coming months, we simply had to know more.


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From Left: Movida Head Chef and Founder Frank Camorra; Mooloolaba swordfish skewers topped with salsa verde.

Head Chef and Founder Frank Camorra first brought MoVida to our shores nearly a decade ago, with a pop-up at the iconic (and dearly missed) Ostro, in the Seafarers building. From there, a collaborative relationship blossomed between Camorra and hospitality pioneer (and one of the minds behind Savor Group) Lucien Law, so naturally, when looking for an international destination to set up MoVida’s first global flagship, the site where the restaurant had its first taste of New Zealand was an obvious choice.

Cantabrian Anchovies with creamy burrata and Mount Zero olive oil; CHICHARRON DE CADIZ with Macedon rockmelon, espelette and guindilla peppers.

Now, MoVida Auckland is set to takeover the space where Ostro once stood, and will open its doors late next month, offering the Melbourne restaurant’s revered dining experience with a distinctly New Zealand twist. Diners can expect iconic MoVida tapas dishes like Anchovy with Smoked Tomato Sorbet, alongside wood-fired seafood dishes like paella (a first for the group) designed to capitalise on New Zealand’s abundance of exquisite seafood.

The MoVida experience is filled with joy, passion and creativity — and it is these elements that Camorra is most excited to bring to his new Auckland location. Here, the cuisine will be treated like a conversation, where kitchen staff at every level transform the freshest local produce into food that both respects and revolutionises classic Spanish cuisine. According to Camorra, the team at MoVida are supported creatively and encouraged embark on long and fruitful careers in hospitality — something the owner values deeply.

Right: Hiramasa Kingfish, pastrami-style, with burnt orange and creme fraiche on a semolina cracker.

At its core, MoVida is a restaurant that offers vibrancy in every sense of the word. Drawing on nearly-20-years of success in Melbourne, the new Auckland destination will still offer a take that is decidedly and uniquely its own. When considering the MoVida legacy, two decades down the track, it still feels like this is just beginning. We, for one, can’t wait to see what the Auckland outpost has to offer.

With the arrival of MoVida in Auckland comes the opportunity for those seeking a career in one of the most revered culinary establishments. MoVida Auckland is looking for staff across all areas and offering the chance to make your mark on the industry and help define the future of MoVida in New Zealand. Discover all MoVida Auckland career opportunities here or send your resume to [email protected].

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