For steak enthusiasts, there’s one London restaurant that truly is a cut above – and that’s globally-renowned Australian-American chef Wolfgang Puck’s delectable CUT, his first venture in Europe, located within the sophisticated 45 Park Lane Hotel.
Serving up a mouth-wateringly sophisticated twist on the classic American steak restaurant in this boutique member of the prestigious Dorchester Collection, here, you can expect next-level meat and excellent wine in stunning surroundings – but one of its best-kept secrets is its non-steak menu, which is a treasure trove of culinary delights that many diners come for alone. Add to that the impeccable service that is a given here, and some serious chef expertise at the helm, and it’s easy to understand why CUT at 45 Park Lane has become one of the most sought-after high-end dining spots in the capital.
Stunning interiors
Just as you’d expect of a restaurant set within one of London’s most esteemed hotels, the entrance to CUT is nothing short of show-stopping, with glamorous marble flooring and extravagant chandeliers paving the way for the all-round impressive dining experience to come.
CUT itself is located on the ground floor of the hotel, and exudes an intimate feel, with low lighting and moody décor. Think red leather-backed seating and Damien Hirst artwork lining the walls, with atmospheric music to set the tone for what’s to come.
The best steaks in London
CUT is well known for its selection of succulent steaks, but you have to try them to understand just how sublime they really are. The menu features the widest and finest selection of Wagyu beef (Japanese pure A5 and Australian) available in London, with a raft of other prime cuts including British, and imported USDA prime beef also offered up alongside a premium wine list.
These are the kind of cuts that even the most discerning of steak fans can’t help but be impressed by. A bone-in Tomahawk, which is not for the faint-hearted, sits alongside favourites like the filet mignon and New York rib-eye, with decadent sauces including green peppercorn, creamy horseradish, Argentinian chimichurri and béarnaise providing the icing on the cake – or should we say, quite literally, the sauce on the steak.
Because CUT isn’t one to do things by halves, diners are given autonomy over their meals with a range of tempting sides, which allows you to add indulgent extras of your choice. The roasted bone marrow and black truffle are both highlights, alongside more understated choices like caramelised onions and wild field mushrooms.
On the ‘small plates’ menu, you can plump for the succulent steak tartare bites with black truffle or the USDA prime beef steak tartare with Wagyu beef dripping and sourdough toast to share or enjoy as a starter.
More than just a steakhouse
If steak isn’t your thing, then don’t make the mistake of thinking CUT isn’t for you, because although it’s certainly best known for its meatiest offerings, there’s a huge variety of other showstopping dishes to choose from besides.
The small plates menu is packed with sophisticated creations like the spicy tuna tartare cones with sesame miso tulle and the Beluga caviar with crème fraiche, lemon and herb blinis, which are certain to delight fish and seafood lovers.
The starters and mains follow suit: From seared Orkney scallops with garlic and chilli butter to the yellowtail with truffle ponzu and pickled wasabi and ginger, you could easily satisfy your entire appetite with a few of these to share (or fight over!). Then, just when you think it couldn’t get any better, the ‘More than Steak’ menu, which is awash with steak alternative mains, pulls it out of the bag with the likes of the saffron risotto with lobster and parmesan; the grilled jumbo Australian tiger prawns with red chilli jam and green mango salsa, and the grilled Cornish Dover sole with béarnaise sauce.
In fact, so celebrated is the ‘More than Steak’ section of the menu that many diners come from far and wide especially for it – some having come for steak the first time and left with food envy at their plus one’s choices. A one-trick pony CUT is not, and you’ll leave with the full stomach and smile on your face to prove it – but not before squeezing in a slice of the gluttonous crème brulée cheesecake or the thoroughly decadent warm Valrhona dark chocolate soufflé, if you’re so inclined.
An impressive selection of wines
What’s a good meal without the perfect choice of fine wine to accompany it? CUT’s wine offering is almost as impressive as its food, and that’s saying something. With a knowledgeable sommelier on hand to make recommendations and suggest pairings, it really adds an extra layer to the already impeccable service, and as well as an extensive selection of white wines from France, the USA and a couple from ‘the rest of the world’, given that this is first and foremost a steak restaurant, the list of reds is as thorough as you might expect. Extending to bottles from Spain, Austria, Argentina, Chile, Australia, New Zealand and South Africa, there’s something to suit all tastes and every dish.
And, of course, champagnes are in no short supply either, with luxurious favourites like Veuve Clicquot, Dóm Perignon and Cristal ready and waiting to have their corks popped.
The chef
Of course, one of the major reasons tables at CUT book up so far in advance is the culinary talent behind it – although the food and service are undoubtedly what keep them coming back for more. First and foremost, is the iconic Wolfgang Puck – who has made a name for himself working fine dining kitchens across the globe, including in prestigious restaurants including Maxim’s in Paris, Ma Maison in West Hollywood and the Michelin three-starred L’Oustau de Baumaniere in Provence. His name alone is enough to attract curious foodies – but he’s not the only notable name associated with CUT, and with executive chef Elliott Grover at the helm, you know you’re in for a treat.
Overseeing the culinary direction for the restaurant, Elliott established his career working under renowned cooking talents Mark Hix and Tim Hughes, gaining experience through a series of roles within Caprice Holdings. Starting at Le Caprice aged 16 before moving on to Scott’s in Mayfair, where he advanced to sous chef, he then went on to become head chef at Hix Soho. In 2018, Elliott was appointed head chef of The Ned, overseeing the culinary concept across restaurants including Millie’s Lounge and Lutyens Grill, moving into his first executive chef role at Duck and Waffle before finally taking the reins at CUT – and the reception he has received there has been sensational.
In a nutshell
For a show-stopping dining experience in every way, CUT at 45 Park Lane is the place to be. Whilst there’s no denying that its prime cuts of steak are the star of the show, CUT is an example of what culinary mastery across the board looks like – and it’s easy to see why it’s quickly become one of the most sought-after dining spots in the capital.
Factbox
Located in: 45 Park Lane
Address: 45 Park Ln, London W1K 1PN
Phone: 020 7493 4545
Website: dorchestercollection.com
All imagery credit: CUT at 45 Park Lane
