CUT at 45 Park Lane Reviews; London, UK
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CUT at 45 Park Lane, London

45 Park Lane, London, W1K 1PN, UK
CUT at 45 Park Lane Review
5 Star Rating
23 June 2016CUT at 45 Park Lane
Tags: London, UK, Steakhouse reviewsThe Bill: £78 per head

CUT is a Wolfgang Puck restaurant located inside 45 Park Lane. Itís a great place to visit if youíre looking for an upscale steak experience. Service is attentive and friendly, and nothing is too much trouble for the staff. We had a lovely table which overlooked Park Lane and made for the most enjoyable dining experience.

We started our evening with an aperitif, two glasses of Laurent-Perrier Rose Brut, NV. A wonderfully elegant champagne, and a great start to our evening.

To begin we enjoyed a selection of canapes, my favourite being the Burrata Salad with Prosciutto di Parma, Poached Peach and Micro Basil, the Burrata was incredibly fresh and tasted delicious. We also enjoyed the Mini Wagyu Beef Sliders served in Crisp Brioche Buns, with Sweet Pickles and Sharp Melted Cheese. The Wagyu Beef Sliders were superb, they might be miniature burgers, but they certainly deliver big on flavour.

For our first course, I ordered Roasted Baby Beets with Dorstone Goat Cheese, Toasted Pistachios, Citrus, Micro Basil, and Mint. I have to say, the flavours in this dish complimented each other perfectly. My partner ordered the Big Eye Tuna Tartare, Wasabi Aioli, Ginger, Togarashi Crisps, and Tosa Soy. A lovely Japanese inspired dish, the Wasabi and Ginger gave this dish a subtle kick, the Tuna was well seasoned, and each mouthful was a joy.

ďThe dishes are exceptional and testament to the culinary skills of the chefs.Ē

Moving on to our main course, I ordered the South Devon Angus, this steak was a 28-day aged 6oz Petit Cut Filet Mignon, with Armagnac and Green Peppercorn Sauce. The steak was mouthwatering tasty, and the Peppercorn Sauce completed this dish wonderfully. My partner opted for the USDA Prime, 35-day aged, Creekstone Farms, Arkansas City, 10 oz Black Angus Beef New York Sirloin, with a Shallot Red Wine Bordelaise. Another exceptional dish, itís evident the chefís at CUT take their steak dishes seriously, and this results in high-quality dishes that are a joy to experience.

Moving on to dessert we decided to share the Warm Chocolate Souffle. The Souffle was incredibly fluffy, and had a deep, rich chocolate that oozes out as your enter the molten centre, a chocoholicís dream. This dessert is worth saving a little room for.

Our choice of wine for the evening was a bottle of 2011, Contra Costa County Cabernet Sauvignon, Viano Vineyards, California. A full-bodied red with black fruits, a hint of oak, and a perfect marriage with meat dishes.

The menu is superb at CUT and full of tempting choices, the steak dishes are exceptional and testament to the culinary skills of the chefs. CUT getís a firm recommendation from us, and Iím sure we will be returning in the future.

Photos courtesy of CUT at 45 Park Lane
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