January 25, 2022
Chef Fernando Trocca opens SUCRE on Great Marlborough Street
Trocca shakes up the London restaurant scene with a reimagining of his Buenos Aires institution.
Chef Fernando Trocca has been a leading light in contemporary Latin American cuisine since launching the original Sucre in Buenos Aires in 2001 and featuring on the Latin American 50 Best Restaurants. He champions a cooking style that combines traditional Latin American open fire techniques with a broad palette of international influences.
Sucre occupies an iconic, 310-year-old building on Great Marlborough Street, formerly the home of the London College of Music, taking over the spacious ground floor space for its 123 cover restaurant. Downstairs houses brand new 75 cover cocktail bar Abajo (“a-ba-ho”) led by Tato Giovannoni, a stalwart at the top of the World’s 50 Best Bars.
The restaurant, designed by Japanese architect Noriyoshi Muramatsu occupies a large, high-ceilinged space, formerly the College’s concert hall. The restaurant décor is warm and welcoming and pays tribute to the building’s heritage, combining the faded grandeur of its historic fabric with striking industrial features and bespoke chandeliers consisting of over a thousand cut glass decanters.
The open kitchen plays host to a dramatic fireplace and wood oven, placing the chefs at centre stage. Trocca’s menu combines old world flavours and modern ideas all through the lens of Latin American open-fire cooking craft.
The a la carte might feature:
Carlingford oysters, smoked tomato granita, Aged Cheddar and onion empanada.
Scallop tiradito, jalapeño, horseradish, soy White beans with morcilla and romesco Veal tongue with salsa verde.
Hispi Cabbage with burnt onion and blue cheese Iberico pork matambre.
Monkfish tail with XO sauce and black beans.
Half chicken, peas “a la francaise”.
Brill with tarragon, maitake and chicken butter sauce.
Pink fir potatoes, seaweed butter Shaved courgette, almonds and chilli.
Sucre’s wine list also pays tribute to the journey from Old World to New, listing South American labels alongside wines from their European origins. The focused and changing list will explore the historical immigration of grape varieties, techniques and winemakers from Europe to the New World.
Beneath Sucre sits Abajo a new bar by industry legend Tato Giovannoni. Offering guests a different experience to its upstairs neighbour, Abajo is a Soho destination in its own right, hosting a vibrant programme of vinyl DJs and live music.
The exposed brick walls, original wooden ceiling and steel columns set the tone in Abajo, which takes inspiration from the underground bars and clubs that injected colour and creativity into early 80s Buenos Aires after years of political darkness. The décor pays homage to these reclaimed industrial spaces, with a solid steel bar and eclectic furnishings. The revolutionary “inside out” bar is the room’s centrepiece and is a brand new experience for bar-goers, allowing guests to see the inner workings of the cocktail creation.
Tato’s unique cocktail menu embodies the colour and rebellion of this period in history. The menu features primarily high balls, including:
Principe de Apostoles gin, Ojo de Tigre mezcal, blue spirulina, tonic.
Great King Street whisky, green Chartreuse, Argentine mixed grains, egg white, soda.
Empirical plum spirit, Giovannoni Rosso vermouth, Dubonnet rouge, plum kombucha
A: 47 Great Marlborough Street, London, W1F 7JP
W: Sucre Restaurant
T: 020 3988 3329