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Step into a dreamscape where charming waitstaff, crimson booths and classical paintings splashed with bold red paint coexist with an entirely plant-based Latin American menu.

Shannon Martinez (Smith & Daughters Social Club) once again pushes vegan eats forward, this time with fellow chef Pamella Tomio. The pair showcases uncannily delicious mock meats, many cooked over an open flame. Swipe totopos chips through smooth and cheesy queso dip topped with caramel crusted chorizo. You’ll want to add a Picante, a spicy twist on a Tommy’s margarita.

Delicate steak tartare is lifted by capers, cornichons and clever vegetable-based yolk. Smaller sharing plates like these mean you can order big. Go all out with parillada, a supersized dish loaded with charred peri-peri, thick cuts of smoky chorizo and mind-bendingly rich lion’s mane mushroom steak, complete with impressive crust. It’s a masterclass in the possibilities of plant based pleasure.