Friday night food

Velveted chicken breast, crisp peppers and shiitake mushrooms tossed through a dry salt-and-chilli glaze, served over separate-grain egg fried rice with spring onions.

Pink steak, jammy onions and horseradish cream in a toasted roll, served with a dark, savoury jus for reckless dipping.

Beer-and-citrus carne asada, sliced thin across the grain and loaded into hot corn tortillas with deep morita salsa, creamy avocado salsa verde, white onion and cilantro.