Argentina vs England Food Review!! World Cup Challenge! 🏴󠁧󠁢󠁥󠁮󠁧󠁿 ⚽️ 🇦🇷

At the time of filming this, England are about to play Argentina in the semi-finals of the World Cup. This is a big deal, and I thought today let's go and check out some Argentinian food here in London. Now we all know England are better at football than Argentina, but what about the food? We are at Sucre here in central London. Whack up a map. This is a pretty popular place. There isn't that many Argentinian, Latin American food places here. A while ago they changed line bikes so you have to park them in specific places now, but it does make a little bit of a mess, but this looks absolutely beautiful. Now this is really, really nice. Very fancy. I have come in a few minutes after opening, hence there's like two people in here. What a beautiful setting. I know everyone's probably saying this is not authentic already, but bear with, bear with. We've got like a gorgeous open kitchen here. Oh, the mirrors. Look at these like, you know, it's a fancy place when you get like a Petri dish as a glass. There's so little in these fancy places. Okay, the lovely lady just took me through the menu. Now it is Latin American, but the Argentinian inspiration is definitely the first two sections. She was saying it is tapas, which is Argentinian. Oh, layered potatoes. Oh my gosh, this looks like a braised pork. Comment below guys, what would you like? Argentinian white prawns, crab to start it. Yeah, we are in quite an expensive restaurant. I'll explain that in a second. And then you have got, let me tip the camera, the main courses here as well. Sea bass, and I mean, let's be honest, I think that Argentinian sirloin is probably the most popular. And then they have got ones that they were saying are suited for two to three people. And then you've got a little selection of sides, got a nine quiffers and broccoli. Is it coming home? Also, I know people are going to notice this. I have tempted fate and got a it's coming home tattoo. I know I'm not usually, I'm joking. It's a patch test. Don't worry. I know some people are going to have spotted it in the intro. I haven't got a tattoo. I do like it when you get a thin stemmed wine glass. I feel like some of the girlies in the comments will agree, but yeah, lovely jubbly. So one of the great hooks about the food here is that, yeah, they've got this beautiful open kitchen. Honestly, I, this must be such a vibrant evening. Um, but yeah, it's an open fire, so you're going to get lots of like smoky flavors, which I'm excited versus British food. Um, I think this is going to be pretty good. This smells amazing. I've got the Argentinian white prawns with a kombu butter, which is 24 pounds. You get three, squeeze the head off. Oh gosh. I feel like my dad would hate those and anything with your fingers. And then I've got, this was something that the lovely lady suggested, bolognese, bolognese, talk properly Hannah, arepa, which is this beautiful bread on the bottom and then the bolognese on the top. And it's got a wild garlic butter. Look at the green on that. That is not photoshopped. And then they've got crispy pigskin. Oh my gosh, this looks beautiful with that green. That butter is insane. Okay. I've got to try it on its own. I love garlic. That has got a real beautiful kick to it. Oh, I'm going to be stinky after this. Nice little bits of bolognese. Okay. Not too strong in tomato flavour. Quite light actually. I really, really like the ground beef in that. Um, I do like it when it's really, really kind of fine. It's very, very thin. I really, really like the char. You can definitely taste like the fire charcoal smoke to it, which makes such a difference. Yeah. The garlic butter. Oh my gosh. I literally want to buy this. Come on camera. Come on camera. I'm trying to use this camera because it has a bit more of a realness to it. There we go. No, there we go. Yeah. It's got a nice little bit of char. You're going to have to just trust me on this. Yeah. The bolognese is really fine. Let's try it with the crunchy pigskin. Very, very chewy. I don't know if it needs that to be honest. I think having bolognese is like a little tapas as a little starter. It's something that I'm not used to. I don't think I've ever really had that. Yeah. The smokiness of that fire. Yum. I think that first meal item I'm going to take the first time. Don't worry. I'm going to give that a 8.8 out of 10. Really nice. Honestly, that butter is beautiful. Decanters. That's what they're called. That's been really annoying me. I've been sat here the whole time being like, what are those bloody things called? Decanters. What a beautiful design. I'm sorry. This place is gorgeous. Oh, I didn't show you the drinks. Wine by the glass. I do like it when they actually tell you the size, kind of carafe, and then a bottle. Some different whites. I'm sure a lot of people, let me scoot down, will want to see the reds. Very nice. Very nice. Oh gosh. Yeah. £32 for a glass of Blanc. Steady on. Oh, flipping heck. I missed it. They've got an entire wine menu. Sorry, I smacked you in the face with the page. Yeah. Loads and loads and loads and loads and loads and loads. I appreciate it can be a little bit boring when I show you menus, but people like to pause and comment what they would like me to order, because guys, I am paying, as usual. I do have to say, this wine is lovely. It's actually quite nice and spicy. Very fruity, but actually quite light at the same time. I keep going through a phase where I always have Pinot Noir, which is quite light, but let me know in the comments below. Maybe I should have got tequila. Anyway, it's a bit much for a Monday. They have got a full cocktail menu. Obviously, quite the selection of tequila as well. Argentinian prawns with kombu butter. I am going to not try not to use my fingers. I know, boring, right? Oh, I must confess, I did ask for them to be fully cooked. If you know, you know I was poorly a while ago with some non fully cooked fish. Oh my gosh. Oh my gosh. It's got like a spice to it, a smokiness to it, but also quite sweet as well. Oh my gosh. The prawns, they're so creamy and succulent. Look, I know I've had them well cooked. Oh my gosh. These are insane. Also, they're really easy to pull apart. So for those who don't use their fingers, you actually don't really need to use your fingers. Look at that succulent, juicy prawn. The smokiness on it. Yeah, it's a bit, as I like to say, it hits the back of your throat. There's some beautiful heat on the spice there. But yeah, while they're cooking, I really want to try and film the fire. Beautiful. Yeah, the butter's really creamy, but it's definitely got like a sweetness and a savoury element to it. Honestly, 10 out of 10. 10 out of 10. I love the vibe in here. Oh my gosh. I imagine this in the evening is amazing. It's really, geez, it's a bit magical in here. I love it. Also, the service is so good. So yeah, what I am having, the lady did specifically pick out like the Argentinian items. It's obviously a little bit of a fusion where it's Latin America. How many countries are in Latin America? 12? Is it 13? Maybe I should know that. Comment below. Yeah, really, really gorgeous in here. And then we have the Argentine chorizo moscato peppers. This is £12. This is beautiful. I mean, it might be the friendliest restaurant I've been in for a very, very long time. The lady is so sweet. Obviously, I did say, I was like, do you mind me filming? I mean, I guess there's not many people in here. Super nice. All right, let's try this. So with my British accent, I say chorizo, chorizo, chorizo. I'm going to get more rinse in the comments. I think I thought it was going to be little slices, but full on, I was going to say sausage fest. Don't call it that. Boiling hot, lovely. Oh, really, I'm going to say it is so beautiful and smoky. Oh, it's juicy. It's definitely got some gorgeous seasoning in there. A little bit salty, a little bit herby. Yum. Usually you don't have it when it's like cured, you know, you have it like with like a charcuterie board or something like that. So to have a sausage like this, where it's cooked over the fire, I can't get my words out, is a real, real treat. I mean, yeah, how much was this? Is this an OK portion? Guys, I'm going to throw this camera in the bin. I can't find a camera that is small and subtle, that stays in focus, that isn't some massive beautiful, beautiful sausage. So muscatel peppers, it says they're usually flame grilled. Honestly, these are beautiful. They're sweet, they're succulent, they're juicy. And I think they've got a little bit of oil with them, which I think adds a real nice texture to it. A great difference to the smokiness of the sausage and also the texture. Really, really like that as a combo. Guys, I really wish you were here to share this because this, I feel like I've gone on holiday. Not going to lie, the vibes in here, I can't believe how gorgeous the lighting and the mirrors are, the finishings in here. I don't know how old this restaurant is. I think there's one in Dubai, I think there's a few of them. Stunning, stunning. It is so cosy in here. And like I said, it's not pretentious. So I was going to mention, obviously, this is not a cheap restaurant, let's be real. I did look up and I couldn't really find that many Argentinian restaurants in London. There seems to be more like food booths and things like that, food markets. So if you have anywhere as a suggestion, please do comment below because I'm trying to find as many different things to try in London. Also, when we get to the final, are we going to be doing French or Spanish food? Okay, chorizo out of 10, I think I'm going to give that a 9.2. Really, really like that. And then the star of the show, I had to get the Argentine sirloin. This is 300 grams, 44 pounds. Oh blimey, I've spent a lot on this video. Please give it a like. This looks really rather lovely indeed. I went for medium. I usually go medium rare, but I do find restaurants these days, they go a little bit more rare than I like. But this looks absolutely gorgeous. Little bits of salt on the top. Oh, what's this sauce? We'll find out. This looks lush. I guess I'll use this knife. I want to see what everyone else is ordering. Oh my gosh, I want everything on the menu. All right, let's try it on its own. This looks juicy. Man, that is mad. That is beautiful. So not very fatty. It's sirloin. Very, very melt in the mouth. Like you put in your mouth and it's literally falling apart. Yeah, so succulent. I mean, I don't need, I'm quite candid when I cut, bear that in mind. I don't need, I don't need a steak knife at all. This food is amazing. And because I believe in karma, and I'm being very nice about the place because it's fantastic. Does that mean that then as a thank you, we're going to win the football? I don't know. I'm talking rubbish. I'm sorry. You've got to trust me on this one. The crispiness on the outside. Oh my gosh, the smokiness. Honestly, beautiful, beautiful bit of meat. And then you get a little bit of the salt makes your mouth water while you're eating it. Okay, let's try some of this. So I'm going to assume this is a chimichurri. Wow, that is packed with flavour. Obviously, I've had chimichurri. That's got some heat. That's got some garlic to it. That has got, yeah, parsley. What else is in there? Chili. The little vinegary element to it. That is beautiful. Honestly, the best chimichurri. This is so good. That steak was a 9.9. All right. Still 10 out of 10 was the place at 45 Park Lane, but that was like three times the price. Yeah. 9.9. Do you think the referees have been paid? Like, let's be real. I should put my elbows on the table. Sorry. I'm concerned. It'll be fine. I feel like England are going to win, but I feel like Argentina may be winning with food. Let's be real. This is so nice. Are you joking? There is also an absolutely stunning bar down here. Obviously not open at lunchtime. Oh, wow. This is nice. Oh, I guess they put a little bit of a dew on. Okay. Dessert. What do you guys fancy? Dolce de leche. Fondant. I haven't had that in a while. Strawberries and cream cake. Puzzle ice cream. Oh, this really is a holiday for your mouth. Olive oil cake, honey ricotta, apricot, burnt cheesecake, peach lemon. I mean, you can read. What do you fancy? But like, what if it is coming home? I was actually going to wear an England shirt and then do this video. And then I thought it was a bit disrespectful. And then I realized that this was actually quite a posh restaurant. So I'm kind of glad I'm just in my black t-shirt. The lovely lady recommended the Dolce de leche fondant. And she said, this is something that people come back for. So we've got mascarpone ice cream with some hazelnuts. The Dolce de leche fondant. Oh my gosh. I should have filmed that. I should have filmed that. That was epic. Look at this goodness. Wait for it. Wait for it. All right. Open up wide. Some people in the comments get very upset when I feed the camera. So I'm going to continue to do it just to annoy those people. So the filling is like a sweetened, it's like a sweetened milk. And it's very like Latin American. It's not specifically to Argentina. I must confess. But that is beautiful. So the whole thing is warm. It's actually quite thin, that little cake. But it's filled to the brim with this gorgeous sweet milk. The quick method is simmering sweetened condensed milk for two to three hours. And that's the quick way. So yeah, milk, sugar. It's almost like, I guess, a little bit caramelly. Yeah, a little bit toffee, butterscotch. Oh, this is very sweet. Now that's mad. What's really nice is the watery milkiness of that sauce coming out of the cake. But then you've got the contrast of this thick, heavy, I guess toffee-like texture. That is mad. And then I think it's got little bits of salt on the top. Gosh. Do you know what I really like about this mascarpone ice cream? It's very light, a little bit sweet, but actually the different sizes of hazelnut being crushed. You've got little crummy bits, you've got a few lumps and bumps. Really, really nice to have different sizes of everything. And I must say that little dash of salt makes such a difference. Oh, blimey, this is good. Blimey, blimey. So I was thinking, is this better? In English, fish and chips. Is this better than a roast dinner? Is this better than fish and chips? Is this better than a Greggs? Is this better than a fry up? I'm going to upset the English. That's better than a sticky toffee pudding by a mile. I appreciate it's like 14 quid. If you like a sticky toffee pudding, actually, because it is a warm toffee-esque flavor, really, really good one to have. Oh, this is not how I thought the video was going to be like, no, British food is so much better. This is bloody gorgeous. All right. Dessert. It's a nine point, nine point eight, nine point eight. But this was lovely. I'm going to get the bill and I will see you outside. I feel like I feel like I did overall. I've spent a bit today. Comment below. Give the video a thumbs up. Yeah. Well, that didn't exactly go to plan. I genuinely thought that that was going to be really, really overpriced and a little bit mid. And I was going to say how the UK or England, England are better than Argentina when it comes to food. But the reality is, is that was a bloody gorgeous out of ten. I'm going to give that a nine point eight five. That is definitely well deserved. But that score, if not maybe higher, let's be honest, price wise, it did come from like one hundred and forty pounds. But I did. I've got like a whole bag of food to take home with me. Probably about seventy, seventy five pound per person is a bit spendy. Also, I'm starting to notice that a lot of places are doing 13.5 percent service charge now rather than twelve and a half. It's creeping up. Argentina, you won the food this week by a long way. Will we win the football? I guess you will find out. Anyway, guys, thank you so much for watching. I hope you enjoyed this video. A little bit of different food this week. Do comment below if you have any suggestions and I'll see you in a few days time. Remember, new food reviews every Tuesday at 6 p.m. Super informal, super fun like you are with me. And then Fridays, we are out and about doing some luxurious, hopefully, travel. Anyway, thanks for watching and I'll see you in a few days time. It's coming home.