Shannon Martinez and Ian Curley’s mid-century hotel bar is awash with on-trend colours and contemporary art. Da Vinci’s icon, with headphones scrawled across her famous face, greets diners on arrival, and seemingly enjoys an edgier ambience than her Louvre surrounds. 

Everything at Lona Misa is designed to share, with Martinez and Curley’s tango of Spanish and South American flavours building intrigue with every new texture and taste. Meaty oyster mushrooms are wonderfully charred with fat-like deposits sure to make even more serious carnivores look twice.

Moqueca Brazilian seafood stew is also a star, swimming with faux soy bean “fish’’ fillets topped with seaweed “skin” and konjac tuber “prawns”, which carry a distinct crustacean chew identical to the real thing. A Spanish potato omelette resembles a slice of cake with cream, while shredded “chicken’’ and corn husk rests on a masa (maize dough) bed.

Mezcal and rum punctuate cocktails and an extensive wine selection is crowd-pleasing. The delicious trickery will open your mind to a new wave of eating.

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