Mono consistently champions sustainability, a commitment evident in every aspect of the restaurant, from the eco-friendly linens and energy-efficient lighting to the sourcing of seafood and the biodegradable food wrapping. The interior design is a striking juxtaposition of sleek stainless steel against a backdrop of vibrant ceramic tiles and captivating wall art. However, the food is the real talking point, with chef-founder Ricardo Chaneton translating his South American heritage into exquisite dishes. Signatures include the indulgent charcoal grilled ox tongue tacos, skilfully crafted with coriander tortillas and a tantalising tomatillo mole, and the Danish langoustine, elevated by the vibrant notes of Ecuadorian cacao.