The air cured wagu and truffle foam - my favourite.
Last night I had a fabulous dining experience. We visited MoVida, the Spanish tapas bar in Melbourne run by chef, Frank Camorra. This restaurant has gained world wide recognition as a destination eatery and is frequented by Melbourne foodies who know their cuisine.
Highlights of the night were the Queso manchego - Imported aged manchego sheep's milk chees with quince paste. Cecina - Air cured wagu beef thinly sliced with truffle foam and poached egg, and for dessert Churros - Rich drinking chocolate and Spanish doughnuts ( one of the best desserts I've ever had). To compliment the meal we drank some great Portuguese wines and Spanish beers.
So if you're in Melbourne and looking for a place to dine check out MoVida. The foods fantastic, service is friendly and the prices are not over the top.