Frank Camorra has set the benchmark for Spanish food in Australia with his MoVida restaurants and bars. At this hands-on lunch workshop, he’ll teach you delicious seafood dishes from sunny Spain.

Book a group of 6 and pay for just 4! To book this offer,  enter 6 participants in the 'Group From 4 To 6' box on the right and you'll only be charged for 4.

To book a group of 7 or more into this class, please call us on 02 9004 1111 or email sss@sydneyfishmarket.com.au

Frank opened MoVida in Melbourne’s graffiti-splashed Hosier Lane in 2003, and redefined Spanish food in Australia. Named for the Madrid movement of youthful, patriotic, free expression that swept Spain after Franco’s death in 1975, La Movida Madrileña, it’s all about produce-driven, shared dishes, based on authentic Spanish regional cooking but often with a modern twist. 

Frank was born in Barcelona and spent his first five years in Andalucia before his parents migrated to Australia in 1975. He grew up in Melbourne watching his parents prepare traditional Spanish dishes and taking holidays back to Spain where his extended Spanish family continued his culinary education. After school he studied architecture but the call of the kitchen was stronger and he
went to train with the Grossi family, working with them for eight years. 

In 2000 he took an extended trip to Spain, travelling throughout the country, visiting family and working in a restaurant in the Pyrenees. He returned to Australia inspired by both the modern and traditional aspects of Spanish cuisine. Inspired to share these discoveries and bring the tastes of his homeland to his adopted country, he opened the first MoVida in a West Melbourne pub in 2001, before moving to the current inner city location in 2003. 

MoVida Bar de Tapas y Vino is a dark, warm, busy space full of rich aromas and happy chatter. People sit at the bar after work with a Spanish beer and plate of jamon, others settle in to one of the tightly packed wooden tables for a few shared plates with friends or a 3-course meal. The best way to experience it though is through a succession of shared plates. Traditional jamon croquettes, baccalau cigarillos with garlicky pilipil sauce and the signature anchovies with smoked tomato sorbet are great with an icy manzanilla. Prawn ribbons with nettle and black radish and mussels stuffed with dried chorizo and lemon alïoli sit nicely alongside a
glass of albariño, while house-smoked Spanish mackerel with pine nut gazpacho sorbet and spicy wagyu steak tartare goes down a treat with a glass of garnacha. 

In 2006, the bar MoVida Next Door opened, as the name suggests, in the adjoining building, followed in 2009 by the larger Movida Aqui with its central fire pit where whole fish, thick steaks, and rich paellas cook all day long. On the sunny adjoining terrace, Movida Terrazza continues the fun with weekday breakfasts, lunches and all day snacks. 

In 2012 he finally brought the MoVida Bar de Tapas y Vino concept to Sydney’s Surry Hills.

Frank and his MoVida venues meet the varied needs of their diverse guests – the MoVida experience can be whatever you want it to be as long as your goal is good food, good wine and good times.