Sucre

01What to order

• Argentine sirloin, 300 g / 11 oz£44 on the October 2026 à la carte.
• Argentine rump, 250 g / 9 oz£30; also on the pre- and post-theater menu for a £10 supplement.
• Paddock Farm bone-in rib-eye, 800 g / 28 oz£135, for the table. On the September 2026 Sunday menu it was £125.
• Paddock Farm T-bone, 1 kg / 2.2 lb£135 on the October menu.
• Iberico pork matambre, 250 g / 9 oz£42. Hot Dinners listed an Iberico pork matambre on the 2021 launch menu.
• Asado Plate, on Sundays£28: 100 g / 3.5 oz each of beef rump, beef short rib, lamb rump, pork ribeye and Argentine chorizo per person, on the September 2026 Magnum Sundays menu, which lists a magnum of Zuccardi "Concreto" Malbec at £99.
• Chipá and an empanada firstArgentine cheese bread at £5.50 each; empanadas at £8.50 each.

02The beef

Two origins on the menu. Argentina for the sirloin (300 g / 11 oz, £44) and the rump (250 g / 9 oz, £30). Paddock Farm for the bone-in rib-eye (800 g / 28 oz) and the T-bone (1 kg / 2.2 lb), both £135; the menu does not say where the farm is. The lamb Barnsley chop (300 g / 11 oz, £44) comes from the same farm. Pork arrives as Iberico matambre and a Tamworth pork ribeye (250 g / 9 oz, £28). The menu names no breed, no feeding and no days of aging.

03The fire

The house names two fuels: wood and charcoal, with grill techniques taken from the Argentine asado. Time Out, in February 2022, described an open fire pit next to the open kitchen and plates small and large cooked over a charcoal grill, between marble columns. Michelin's listing says the menu is cooked over the open fire of the parrilla. Big bone-in cuts, two of them. Share the rib-eye.

04The story

Fernando Trocca opened the first Sucre in Buenos Aires in 2001. The London house opened on July 26, 2021, with Abajo, a cocktail bar by Tato Giovannoni of Florería Atlántico, in the basement. The Japanese architect Noriyoshi Muramatsu designed the room and its chandeliers. The building is part of the redeveloped London College of Music, which Hot Dinners called one of the few remnants of eighteenth-century London in the area; the house calls it 310 years old. The basement bar became Alma at the end of 2022, per Time Out, and now trades as Downstairs at Sucre, designed by Victoria Vogel, with late jazz and Latin music.

05The practical

47b Great Marlborough Street, Soho, W1F 7JP. Open Monday to Saturday 12:00–01:00 and Sunday 12:00–23:00; Downstairs at Sucre opens Thursday to Saturday 17:00–01:00. Phone +44 (0)20 3988 3329 or reservations@sucrerestaurant.com. The pre- and post-theater menu runs Monday to Saturday, 16:00–18:00 and 21:00–23:00, at £19.50 for two courses or £24 for three. On Sundays the house serves its Magnum Sundays menu. A discretionary 13.5% service charge is added.

Address

47B Great Marlborough Street, Soho, London W1F 7JP

Phone

+44 20 3988 3329

Website

sucrerestaurant.com

Directions

Google Maps ↗

06In London’s selections