With Executive Chef Elliott Grover at the helm and Wolfgang Puck’s unmistakable culinary DNA woven throughout, the restaurant invites diners into a world where refinement meets indulgence, and “steakhouse” is just the beginning.
This summer, CUT expands its experience outdoors with the return of the CUT Out Alfresco Terrace, launching Wednesday 4 June. Set against the verdant backdrop of Hyde Park, the terrace embraces a new seafood-inspired theme—a vibrant celebration of coastal flavours paired with a curated menu of Spritzes for Côte d’Azur by Wolfgang Puck.
The seafood menu reads like a love letter to summer.
The Maryland Blue Crab Cake is golden and crisp on the outside, yielding to a sweet, flaky centre. A bright tomato relish and a whisper of basil aioli bring balance and finesse—simple, but sophisticated.
Wolfgang Puck’s Crab & Lobster Roll, folded with spiced Old Bay aioli and nestled into a toasted buttery bun, is a luxurious nod to East Coast summers, reimagined with Mayfair style. It’s creamy, cool, and ever-so-slightly briny—utterly irresistible.
Then there’s the Lobster Tagliatelle, where silken pasta wraps around tender lobster and is elevated by the slow-roasted sweetness of confit cherry tomatoes, the warmth of garlic and chili, and the gentle lift of basil. It’s an elegant, transportive dish that captures the essence of seaside dining.
From the terrace menu, additional highlights include Half a Dozen Oysters, King’s Imperial Caviar Doughnuts, and the playful yet refined Dover Sole Goujonnette “Fish ’n Chips” with Sakura Tartar Sauce—each served with Wolfgang’s signature touch.
Of course, CUT doesn’t forget its roots. The USDA Prime Ribeye Philly Cheese Steak Sandwich is nothing short of an elevated American classic: juicy ribeye, melting onions, and a velvety blanket of cheese tucked into a soft, house-baked hoagie roll. It’s hearty, nostalgic, and unapologetically satisfying.
The terrace’s drink menu matches the food in freshness and flair. The ITALICUS cocktail—blending Italicus, lime, mint, and Prosecco—sparkles with citrus and herbaceous notes, while the PEACHY offers a playful blend of Marine vodka, peach, and soda. Light, bright, and made for warm afternoons.
End your meal on a high with the Tropical Fruit Baked Alaska—a torched meringue dome concealing a bright burst of passion fruit curd and white chocolate buttermilk cake. Dramatic and delightful, it’s a sweet exhale.
This summer, CUT at 45 Park Lane invites guests to savour the season in style. Whether dining indoors in its iconic space or enjoying the Alfresco Terrace, expect bold flavours and true culinary artistry—Mayfair meets the Côte d’Azur.
45 Park Ln, Mayfair, London W1K 1PN
