Once again, it is time to bid farewell. Sadly, all good things must come to an end. For May Cy's final day of her visit to Melbourne, I took her to Movida, a Spanish Tapas Bar for dinner. They were booked out as usual so we sat at the bar. We ordered 5 tapas and 3 racions.
We had roasted lamb cutlet encased in Catalan pork & paprika pate, half shell scallop oven baked with jamon and potato foam, cantabrian artisan anchovy on crouton with smoked tomato sorbet, Hunter Valley quail boned, filled with mahon cheese and crumbed, air cured wagyu beef thinly sliced with a truffle foam and poached egg, oven roasted portabello mushrooms finished with sherry vinegar and pan seared marinated cuttlefish with chickpeas, mint & tomato salad. We were so full at the end of the meal that we had no space for dessert. Unfortunately the lighting was very poor so I did not get good photos. Here's what I managed.
We had roasted lamb cutlet encased in Catalan pork & paprika pate, half shell scallop oven baked with jamon and potato foam, cantabrian artisan anchovy on crouton with smoked tomato sorbet, Hunter Valley quail boned, filled with mahon cheese and crumbed, air cured wagyu beef thinly sliced with a truffle foam and poached egg, oven roasted portabello mushrooms finished with sherry vinegar and pan seared marinated cuttlefish with chickpeas, mint & tomato salad. We were so full at the end of the meal that we had no space for dessert. Unfortunately the lighting was very poor so I did not get good photos. Here's what I managed.
Cantabrian artisan anchovy on crouton with smoked tomato sorbet
The award winning air cured wagyu beef thinly sliced with a truffle foam and poached egg.
Roasted lamb cutlet encased in Catalan pork & paprika pateI drove May Cy to Tullamarine airport for her flight to Perth later in the night. Lucky girl gets to continue her holidays for two more weeks while I go back to work. Hopefully I will survive my day back at work as I am down with sorethroat, cough, flu and fever. Help.
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