If you're looking for special occasion restaurants in London, there are certain criteria to be met. The interiors should be elegant, the dishes immaculately presented. When it comes to the menu, it should be fresh, expansive, and a balance between modern and classic. A "special occasion" restaurant needs to be a cut above the rest, especially in such a culinary-forward city like London. Average will simply not do, and if there's one restaurant that is anything but average, it's Sucre.
Sucre Restaurant: The Interiors
We stepped inside the double doors and into the sleek entryway, where we were met by a smiling hostess who took our coats. As we were led to our table, a half-moon booth overlooking the open kitchen, we felt as though we had somehow gained access to an elite establishment. Sucre is housed in a 310-year-old concert hall (formerly the London College of Music) and the interiors alone are breathtaking. Hanging from the high ceilings are grand chandeliers that upon closer inspection, are actually made out of over a thousand cut-glass decanters. Chairs are embellished in Aztec paterns and the lighting is low, casting a sultry glow over the diners.
Sucre Restaurant: The Menu
However, dazzling interiors aside, the menu should be at the core of every eatery, and not a mere after-thought (a mistake many of the prettiest restaurants in London tend to make). We were keen to see whether the dishes at Sucre would live up to the expectations set by the extravagant decor. Chef Fernando Trocca, a leading figure in the international culinary scene who was raised in Argentina, is the owner of Sucre. He, alongside his protégé Executive Chef Jack Godik are the brains behind the menu. He has combined old-world flavours and modern ideas all through the lens of the open-fire cooking craft, while paying tribute to Argentina and its heritage. As such, the centrepiece of the open kitchen is a dramatic fireplace. Sitting in the best seats in the house, we watched the chefs work their magic, grilling the sizzling skewers and juicy meats over the flames. The a la carte menu offers an expansive selection of dishes that cater to various tastes and preferences, and to compliment the sharing style menu, they also offer an exquisite selection of creative cocktails to choose from.
Admittedly, the restaurant's spin on the nation's favourite spritz gave the actual thing a run for its money. Made with Aperol, Amalfi gin, Prosecco and apricot, it was the perfect balance of sweet, floral, and refreshing. Next to try was the Peperita, a lemon-coloured concoction of Mijenta Green Pepper Infused Tequila, Ancho Reyes, chilli, agave, and lime- spicy, zesty, and dangerously moreish.
Sucre Restaurant: The Food
We began with a generous, salty bowl of Padrón peppers sprinkled in za’atar, swiftly followed by our first fire-grilled dish: a skewer of octopus and smoked eel, sat on a bed of borlotti beans and merguez, a tasty lamb sausage made with a kick of spice. Next up was the sea beam tiradito, with aji amarillo, a yellow chili pepper, and a burst of sweetness from clementine. The final addition to our spread of small plates was the Jerusalem artichoke, an immaculately presented dish with pear and sorrel.
For the main event, we were presented with a whole seabass, served de-boned and perfectly moist. It came in a Bilbaina sauce, a garlic and dried chilli infused oil. The entirety of the skin was covered in finely sliced garlic, giving it a sweet, tasty flavour to complement the kick from the dried chilli.
Next we were served a staple on the menu of every reputable Argentinian steak house, the Iberico Pork "Matambre". This is a premium cut of pork from the Iberian pig, renowned for its rich taste and tender texture. Each bite was juicy and bursting with flavour, enhanced tenfold from being cooked on the open-fire.
To accompany our mains, we were served a bowl of airy, creamy, whipped mashed potatoes that simply melted in the mouth and a side of sautéed Tenderstem broccolini. Two simple dishes that were inhaled in a matter of moments, exceeding all expectations.
To finish what was admittedly an excessive meal for two, we indulged in the Basque cheesecake. This dessert was crustless, instead, it boasted a goldened surface and a mousse-like interior. Beautifully airy and light, wonderfully sweet with notes of vanilla, it was the perfect finish an outstanding meal.
Does it Fit the Bill for a Special Occasion Restaurant?
There's no denying Sucre as one of the best restaurants in London to celebrate a special occasion. The attention to detail is second to none, from the elegant interiors to the colourful menu. Meanwhile, the food is nothing short of exceptional, each dish carefully created with a perfect blend of tastes. Sitting amongst the low buzz of fellow happy diners, you can rest assured that you're in for an evening of delight- Mayfair's Sucre ticks all of the boxes for a truly special meal to share with those closest to you.
