No culinary movement has garnered quite the same level of traction in the past 10 years as vegetarianism and veganism. In response to demand, SUCRE Dubai has launched a menu featuring over 20 vibrant dishes, offering a balance of vegan and vegetarian dishes.
Grounded by his Argentinian roots and heritage, Master Chef Fernando Trocca has created a vibrant menu of dishes with flavours, ingredients and cooking techniques that are marked out as Sucre signatures – using the best possible produce. Snacks vary from options of Empanadas such as the smoked cheddar and onion or the sweet potato and black bean Empanada, to charred Padron Peppers with a vibrant Mojo Rojo sauce and grilled Leek with piquillo pepper salsa and lemon ricotta. Small and large plate selections include a sizzling oven baked Provoleta Cheese skillet complimented by honey, chilli and oregano best enjoyed with crispy baked bread, spicy Cauliflower Tostada or Mango Ceviche marinated in a bold jicama salsa with sweet potato and citrus-based mandarin leche de tigre.
A distinctive selection of fresh salads also make for a fresh and light accompaniment using vibrant ingredients such as Heirloom beetroots, Sugar snap peas, Plantain and Chicory.
The large dishes are not to be missed, from crowd-pleasing Paella featuring pumpkin as the hero ingredient with sofrito and garlic aioli sauce. Roasted Hispi? cabbage with a Basque-staple Pil Pil sauce, tomato relish and pine nuts and a choice of two pasta options including Pistou Ravioli with basil, toasted cashews and tomato. The mains are best enjoyed with a selection of side dishes such as the heavenly crispy broken potatoes, zucchini salad, tender stem broccolini and corn humita.
Diners are promised a unique and authentic experience of modern Latin-American cuisine, fused with internationally inspired flavours in a sophisticated and seductive setting in the heart of DIFC. SUCRE’s new menu offers sublime plant-powered dishes sure to delight vegetarians, and flexitarians, alike.
SUCRE, +971 4 340 0829