In the heart of Soho you’ll find Sucre, a stylish restaurant and private dining space, serving as a tribute to Argentina and its food and drink scene. Chef Fernando Trocca opened the original site in Buenos Aires back in 2001 and since then Sucre has been proudly committed to celebrating Trocca’s Spanish-Italian heritage while keeping abreast of new food trends and cooking techniques that come out of South America. The flagship is now iconic, and Trocca has been so successful he's been able to open sites all over the world, from London to Dubai.
Sucre London doesn't have a private dining room, but the restaurant is available for exclusive private hire, accommodating up to 100 guests across the whole dining room for a seated dinner, with room for an additional 14 at the bar. The restaurant lays on special set menus for larger groups, with a couple of different menus available at different price points. You can also look into hiring Sucre's basement cocktail bar Alma, which also offers private hire.
As mentioned, the menu draws inspiration from various cultures and embraces simple cooking in an open kitchen that centres around a big parrilla grill. Trocca is passionate about using seasonal ingredients so you’ll find that the menu changes to accommodate the best produce available. As an example, the a la carte might include a range of smaller plates such as octopus tostada with soy, lime and grapefruit, alongside the likes of Tamworth pork belly with gochujang and crackling.
Many of the larger plates come from the roaring parrilla grill, where meat, fish and vegetables and barbecued over wood. If you're really splashing out something luxurious, the bone-in ribeye with chimichurri and fries is a fantastic sharing option, and there are other dishes besides, including chicken a la brasa with aji amarillo, and arroz caldoso with scallops, squid and guanciale - a great example of Trocca combining South American and Mediterranean flavours. Sides include sweet potato with honey and chilli, and shaved courgettes with almonds and lemon.
Whatever you do, though, leave room for dessert. Think dulce de leche fondant, mascarpone and hazelnuts, or wood-fired cheesecake with rhubarb and basil.
The wine list also pays homage to Trocca’s fascination with immigration. The team put European wines next to typical Argentinian bottles, welcoming conversation about the mix of cultural influences in their home.