The £100 10-dish menu will present five crave-worthy creations from each chef, comprising three tempting tapas plates, a main dish each and a decadent dessert each.

Tapas will include Dani’s Corvina Ceviche and Oxtail Brioche, while Fernando will serve dishes such as Aged Cheddar Cheese and Egg Salad with Katobushi served over sourdough. Next up, the main event will feature Dani’s Sea Bass with creamy fennel sauce and mash potato alongside Fernando’s Argentinian Sirloin with chimichurri, confit peppers and asparagus. To end the meal on a sweet note, tuck into Dani’s Slow-Roasted Sliced Pineapple with passion fruit and Fernando’s Dulce De Leche Fondant. 

Fernando Trocca is the chef and creative vision behind Sucre and various top restaurants across South and North America. Having trained in Argentina’s most prestigious kitchens and undertaken several stages across Europe and the US, he launched Sucre in Buenos Aires in 2001. Since then, Sucre has featured in Latin America’s 50 Best Restaurants repeatedly and Fernando has become an internationally recognised culinary personality with restaurants in Argentina, Uruguay, Dubai and the US. Fernando is a real authority on cooking over the fire, Asado, and all things Latin American cuisine.