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    “To me MoVida Bali oozes 1970’s Spanish casa atmosphere and dining”

    Seminyak’s newly opened MoVida Bali (click here) is the first international venture of the Melbourne based company which is part of an ingenious collaboration between the Potato Head Family, MoVida & the complex’s new Katamama Hotel. MoVida Bali reinforces the relaxing, fun beach vibe that the super complex is world renowned for. The restaurant is located on the ground floor of the hotel and next door to the famous Beach Club.

    MoVida Bali

    By tapping into Potato Head’s architectural expression, the moment you walk in to the Katamama hotel and venture inside MoVida, the restaurant’s space oozes ‘1970’s Spanish casa’. Coincidentally or not the entire hotel is made from Balinese hand crafted artisan bricks (the process itself will leave you gobsmacked) which the final product being a bright and colourful red brick that resembles the terracotta tiles of Spanish houses. The venue’s design compliments Bali’s tropical humidity. Fans are whirling, it’s not air-conditioned so inside is always warm but its openness and airiness makes very good use of the ocean breeze.

    The contemporary venue cleverly creates intimate spaces along side group settings with its sparing use of lighting and working around the buildings façade and all the furniture and interiors are handmade by Balinese artisans and craftsmen.

    Much like it’s sister venues in Australia, the tapas bar serves modern Spanish cuisine but not exactly as we know it. Frank Camorra (MoVida’s co-founder/owner) and Jimmy Parker (head chef) have worked alongside Potato Head’s chefs to tweak some of the fan favourites from the MoVida menu with local Indonesian tropical ingredients to suit the climate.

    Imported Spanish Meats & Anchovy

    What we ate:

    ANCHOA – Cantabrian Anchovy, Crouton, Smoked Tomato Sorbet
    CROQUET – Jamon & Mahon Cheese Croquette
    TABLAS – Paleta De Iberico, Jamon Serrano, Chorizo, Salchichon (selection of cured meats)
    REMOLACHA – Bedugul Spriced Beetroot Salad, Smoked Yoghurt, Walnuts
    CECINA – Air Dried Beef, Truffle Foam, Poached Organic Egg

    BISTEC – 200g Wagyu Hanger Steak, White Anchovies, Mojo Picon
    PATATAS BRAVAS – Triple Cooked Potatoes, Spicy Bravas Sauce

    FLAN – Spanish Cream Caramel with Spiced Pestinos Pastries

    Fresh Baked Bread + Olive Oil
    Patatas Bravas
    CROQUETA
    Cecina

    The delightful redesigned meals are still full of flavour but not as heavy as what you might find in their Melbourne restaurants. My standout dish was the Bistec, the steak was cooked to perfection, tender and with the right amount of bark.

    Bistec
    Tablas

    The Tablas selection of cured meats was also of premium quality. Additionally my partner; for someone that is most definitely not a fan of beetroot and yoghurt (in fact hates them with such passion I cant even have them in the fridge at home) was pleasantly surprised with the Remolacha.

    Remolacha
    Flan

    Overall:

    MoVida Bali is not a complete replica of the Australian restaurants. The laid back Balinese atmosphere provides a completely new and tantalising dining experience with deliciousness at the centre of everything they do.

    MoVida Bali
    Ground Floor Katamama Hotel
    Jl. Petitenget No.51, Seminyak, Kuta Utara, Kabupaten Badung
    Bali 80361, Indonesia
    +62 361 3029940

    Have you been to MoVida’s first international venue? How do you compare it with the Australian restaurants? I’d love to hear your answers or comments below.
    K x