Feast on Latin American open fire cooking for less
Set inside the former concert hall of the Royal College of Music, Sucre is pretty grand; all high ceilings, mirrored walls, and dramatic chandeliers, with a huge open fire parilla in the kitchen. That’s where Executive Chef Jack Godik, who trained under Sucre founder Fernando Trocca in Argentina and Uruguay, showcases his blend of Argentine asado traditions, British fine dining experience and seasonal ingredients.
His South American-inspired menu includes dishes like:
- braised brisket empanada
- sea bream tiradito with orange and shiso
- crab tostada with brown crab mayonnaise
- chicken adobo
- monkish with salsa macha and pickled lime
- aubergine and burnt pepper
- Argentine sirloin
- purple sprouting broccoli with aji amarillo
- dulce de leche fondant with mascarpone and hazelnuts
- coriander seed custard tart with lemon sorbet and pecans
The cocktails also makes use of South American ingredients – think chimichurri syrup and yerba maté spirit – and there are plenty of Argentine bottles alongside Old World wines on the wine list.
We’ve teamed up with Sucre to get our INSIDERS 50% off food at Sucre at lunch (12pm – 4pm) and dinner (6pm – 8pm), Monday to Friday, from Mon 12th January – Tues 31st March. Find out how to get involved below.
Redeem this offer by booking into Sucre below, adding the code ‘SUCRE50’ into the reservation notes. Enjoy!
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47 Great Marlborough Street, London W1F 7JP
sucrerestaurant.com
Terms & Conditions
This offer is 50% off food only at Sucre at lunch (12pm – 4pm) and dinner (6pm – 8pm), Monday to Friday, from Mon 12th January – Tues 31st March 2026. Drinks and service will be charged as usual.
You must pre-book to redeem this offer.
You must present your members pass to redeem this offer.
