I’m the sort of person that reads the airline check in times – ‘you’ll need to check in 30 minutes before departure’ – as cutting things Very Fine Indeed. I like to factor in time for elaborate delaying scenarios – accidents in tunnels, burst water mains, a sudden shortage of cab drivers, etc. This is preferable to hyperventalilating in the car and having strained conversations about it being ‘Fine. It will be Fine’.
So as far as I can tell Bar Pulpa by Movida at Melbourne airport is made for people like me; it’s the perfect place to whittle away an hour or two before boarding. That, and if you’re on cheap flights you gotta eat, dude. You’ll starve on the plane. Everything costs a fortune and tastes shit on the plane.
Bar Pulpa by Movida is no Movida in Flinders Lane – probably my favourite restaurant in Melbourne – but it has some good points. These are them:
1. I find being able to order a lone cutlet fairly irresistible. This one was wrapped in pork, making it even more appealing:
2. Carney’s pick. Reinforces the theory that if you breadcrumb something – in this case quail – and then deep fry, it will taste nice. I ordered before I realised I don’t really like quail and it was still that: nice. [Being stuffed with cheese also helps]
3. I make a point of ordering scollops when I see them. The point is ‘I’d like a scollop, pronto’. I don’t really have any scollop-based political messages or anything.
On the whole, good but a little fatty, which is entirely in keeping with my experience of tapas in Spain (Chips [crisps] as tapas? Where’s the authenticity, Spanish people?).
