Gourmet desserts, monster sundaes and made-to-order waffles — because you deserve it.
Handpicked favourites loved by our customers — crafted fresh every day.
Warm Valrhona dark chocolate fondant with a flowing molten centre and vanilla ice cream.
Salted caramel gelato, caramel sauce, caramel popcorn and a caramel wafer.
Belgian red velvet waffle with cream cheese frosting, fresh raspberries and white chocolate.
Intensely fresh hand-churned mango sorbet, made with Alphonso mangoes.
New York-style baked cheesecake with a digestive biscuit base and berry compote.
Thin French crepe filled with warm Nutella, sliced banana and crushed hazelnuts.
Premium dishes at prices that make you smile.
A waffle, two scoops of gelato, a brownie and a crêpe — the full Sugar Rush experience.
Stacked waffles with ice cream, sauce, toppings — the most instagrammed dish we have.
Five scoops of your choice from our 100 seasonal flavours — the best way to explore.
Sugar Rush was born from a gap that founder Mia Patel noticed in London's food scene — incredible savoury food everywhere, but desserts treated as an afterthought. She opened a dedicated dessert bar in Southwark in 2018, with a trained patissier and a gelato churn imported from Bologna.
Every cake is made fresh each morning. Every gelato flavour is churned in-house from whole milk and seasonal produce. Every waffle batter is prepared daily from scratch. We make everything with the same care and precision you'd expect of a great restaurant — because dessert deserves it.
"The chocolate lava cake at Sugar Rush is the best in London. The Valrhona centre is liquid at the perfect temperature and the vanilla ice cream alongside it is house-churned and extraordinary."
"I have tried every flavour of gelato at Sugar Rush and I cannot pick a favourite. The pistachio is exceptional, the salted caramel is addictive and the seasonal flavours are always a genuine surprise."
"Ordered the ultimate dessert platter for my girlfriend's birthday. It arrived beautifully presented, everything was fresh and the variety was brilliant. The red velvet waffle was the highlight."
"The Nutella crêpe is my comfort order. Thin, perfectly cooked, generously filled and the banana inside is always ripe. It reminds me of the street crêpes I used to eat in Paris."
The chocolate fondant has exactly one rule: it must flow. Mia shares the Valrhona chocolate recipe, the exact baking time and the temperature trick that ensures a liquid centre every single time.
Read More →How do you choose 100 flavours? Very carefully. We explain our flavour development process, which seasons inspire us most and the five flavours that have been on the menu since day one.
Read More →The waffle is a canvas. Our team picks the ten topping combinations that work best — from the classic butter and syrup to our more adventurous Korean honey butter and the cookie dough signature.
Read More →Reserve your spot and enjoy an unforgettable dining experience. We look forward to welcoming you.