Argentinian Winter Menu at Sucre Review
It’s just over 18 months since some friends and I went to Argentina. We loved having steak and red wine for dinner, and so when ONIN was invited to Sucre’s launch of their new Argentinian Winter Menu I jumped at the chance.
With this menu the renowned Argentinian restaurant in Soho celebrates Argentina’s tradition of open-fire cooking. Rooted in the culinary philosophy of globally acclaimed chef, Fernando Trocca, this season’s menu draws on Argentina’s rustic fire-cooking techniques to offer a selection of dishes that encapsulate the warmth and depth of Argentinian cuisine. Trocca launched the original Sucre in Buenos Aires in 2001.
Sacre is located on the ground floor of what was the London College of Music. The restaurant was designed by Japanese architect Noriyoshi Muramatsu and occupies a large, high-ceilinged space with industrial features. The open kitchen is located ar the back and we could see the amazing dishes coming out. Our favourite feature were the bespoke chandeliers consisting of over a thousand cut glass decanters. The earthy tones of brown, orange red and green create a warming, calm yet sophisticated feel. It highlights Sucre’s Latin American ethos: life is for savouring, and every meal is an invitation to indulge in life’s pleasures.
The menu also embraces the communal spirit of Argentinian dining. The chef provided a selection of dishes for us. For starts we had the Tuna Tartare with Black Garlic and Pickled Red Onion(£18). I was lucky to even get a piece, my friend loved it so much and called it the best dish of the night. We also had the Sea Bream Tiradito with Aji Amarillo, Clementine and Pickled Cucumber (£16). This was a good mix of citrus and chilli. I hadn’t had Tiradito before though I’d had the similar dish of ceviche; but this was a lot more subtle which I preferred.
For mains we had The Sea Bass with bilbaina sauce (£35). Again the freshness of the fish speaks for itself. It felt a very light yet flavourful dish. In contrast the beef Beef Short Rib with Potato Puree and Red wine sauce (£38) was a hearty dish. The beef was tender and fell apart easily. The accompanying charred broccolini went well with both.
As we were in an Argentina restaurant I had the clericot- an Argentinian version of a sangria but made with white wine. With the seasonal fruit and a touch of sugar, this paired well with the fish dishes. My friend chose one of her favourite drinks- a spicy margarita which she really enjoyed.
Other items on Sucre’s menu include:
- Beef Tartare with Soy Cured Egg yolk, Shaved Parmesan
- Octopus Pincho with Morteau Sausage, Berlotti Bean and Ajo Relish
- Tiger Prawn Pincho with Lemon kosho butter
- Corn Fed Chicken with Salmoriglio, Confit Garlic
- 45 Day Dry Aged Chateaubriand
- Dulce de Leche Fondant with mascarpone
Once finished with your meal, you may like to head downstairs to Alma, the restaurant’s Mezcal and Tequila cocktail bar, which complements the winter menu with a curated selection of cocktails.
A beautiful restaurant with great food and a friendly service.
Address: 47 Great Marlborough Street,
London, W1F 7JP.
Website: http://sucrestaurant.com
Instagram: https://www.instagram.com/sucre.london
Written by Caitlin Neal
