>> April 7, 2013
I have wanted to go to Mo Vida ever since it opened up last year but it seemed to be perpetually booked out. Finally months later, we decided to make a booking well in advance and even then our first two date options weren't available. We settled for a 6.30pm timeslot on the following Monday night.
The restaurant is a very short five minute walk from Central Station, Devonshire St exit. Our table was right next to the window and it was only halfway through the meal when I realised that the whole top half of the window was completely open without a fly screen - hence I had a mosquito bite at the end of the meal and caught the smell of cigarettes more than once wafting in.
The sangria was icy cool, wasn't too watered down and went well with the tapas.
The bread was refilled throughout the night but I didn't want to fill up on it so for once, left most of it alone. It does make a good accompaniment for mopping up any sauce.
Oh em gee. This was my favourite dish of the night. The waiter explained that you were to smush the poached egg in the middle, mess it around with the foam and then fold the paper thin slices of cured waygu over it. As he was talking, he then proceeded to smush the egg himself and start folding - I would have liked to do the honours! Hands off mr waiter please!
The dessert options seemed quite traditional compared to the rest of the menu.
Crème Caramel served with Pestinos ($14)
Mo Vida was worth the wait and effort in booking. I haven't been to the Melbourne locations so can't compare to the original but I'm glad that they have opened up in Sydney!