NEWS
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SUCRE TO OPEN IN LONDON

03/06/21

Chef Fernando Trocca, one of the biggest champions of contemporary Latin American cuisine, is set to put a spark into London's restaurant horizon with his first London opening. A reimagining of his successful Buenos Aires institution, Sucre will now be brought to a global stage.


Joining Trocca is his long time friend and partner Tato Giovannoni (founder of Florería Atlántico which sits at the top end of the World's 50 best bars) who will be heading up Abajo - a 75 cover cocktail bar and live music space housed downstairs.


Taking over a prestigious 310-year-old site in Soho, Japanese architect Noriyoshi Muramatsu is responsible for the interiors which will combine the building's heritage against striking industrial accents.


The open kitchen will play host to a dramatic fire place and wood oven, placing the chefs at centre stage. Trocca’s menu will combine old world flavours and modern ideas all through the lens of Latin American open-fire cooking craft. The a la carte might feature:


Tasters

Ox cheek quesadilla
Aged cheddar and onion empanada

Small Plates
Scallop tiradito, jalapeño, pomegranate White beans with morcilla and romesco
Veal tongue with salsa verde

Charcoal Fire
Hispi Cabbage with burnt onion and blue cheese Iberico pork matambre
Monkfish tail with XO sauce and black beans

Wood Oven
Half chicken “al Ladrillo” with onion fondue

Stove
Brill with tarragon and chicken butter sauce

Sides
Fried potatoes, black garlic aioli
Charred brassicas with preserved lemon


@sucre.london

@abajo.london


sucrerestaurant.com

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