In response to the growing momentum towards vegetarianism and veganism, Master Chef Fernando at Sucre Dubai (DIFC) has curated an all-new menu featuring over 20 vibrant dishes – all rich in flavours, ingredients and cooking techniques, and using the freshest produce.
Grounded in his Argentinian roots and heritage, Chef Fernando’s new plant-powered menu champions some of Latin America’s most popular ingredients, such as black beans, Cassava, Mango and Padron Peppers.
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 complemented by honey, chilli and oregano, and is 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 headlined by the Paella featuring pumpkin as the hero ingredient with sofrito and garlic aioli sauce. Roasted Hispi cabbage is served 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.
The restaurant is open daily from 12:00 pm to 2:00 am.
