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Nestled within the Art Deco sophistication of 45 Park Lane, Wolfgang Puck’s CUT presents one of London’s most polished dining rooms, where precision, provenance, and a quietly confident sense of luxury come together with ease. As Wolfgang Puck’s first restaurant in Europe and his only London address, CUT carries a certain weight of expectation, one that it meets with composure rather than theatrics.
The setting, overlooking Hyde Park, lends a calm grandeur to the experience, while the restaurant itself remains focused on what it does best. A serious steak programme sits at the heart of the menu, supported by refined seafood, considered seasonal dishes, and a wine list that reflects the same level of care. It is a restaurant that understands its place within Mayfair, offering a sense of occasion that feels assured rather than overstated.
Wolfgang Puck: A Culinary Icon
Wolfgang Puck is a culinary icon whose name is synonymous with innovation, luxury, and international acclaim. Rising to prominence with the opening of Spago in Beverly Hills in 1982, he reshaped modern dining by bringing together classical European technique with the freshness and energy of California cuisine. His restaurants became defining fixtures within the global dining scene, attracting a clientele that spans film, fashion, and business.
His long-standing association with the Academy Awards remains one of the most recognised aspects of his career. As of 2026, Puck has overseen the Oscars Governors Ball for over three decades, refining an approach to large-scale luxury dining that balances precision with scale. Today, his portfolio spans a wide range of concepts, yet CUT continues to represent his most focused expression of the modern steakhouse.
Ambience: Art-Deco Elegance Meets Intimacy
At 45 Park Lane, the culinary direction is led by Elliott Grover as Culinary and Beverage Operations Director, with Head Chef Ibrahim Arif overseeing the kitchen. Together, they maintain a menu that is technically assured and closely aligned with the restaurant’s identity.
Inside, CUT is defined by a rich, intimate palette. Deep red leather seating, soft lighting, and Damien Hirst’s Diamond Dust Psalms create a dining room that feels composed and quietly indulgent. Large windows frame views of Hyde Park, lending a sense of openness that balances the darker tones within. The overall effect is one of understated glamour, where the design enhances rather than distracts from the experience.
Signature Dishes: A Considered Expression of CUT
CUT’s menu is structured with clarity, allowing each element of the offering to stand on its own merit while still feeling cohesive. The focus remains firmly on precision, provenance, and a sense of quiet indulgence.
The Steak Programme
At the core of CUT is a steak selection that reflects both depth and discernment. British dry-aged cuts sit alongside USDA Prime from Creekstone Farms, Australian Wagyu from Queensland, and Japanese A5 Wagyu sourced from Kagoshima Prefecture. Each is prepared over hardwood and charcoal before being finished under an intense broiler, delivering the restaurant’s signature balance of char and tenderness.
For those looking to explore the range, the Taste of CUT brings together UK sirloin, Japanese Wagyu, and Australian Wagyu, offering a clear comparison of texture and richness within a single course.
Larger formats such as the Australian Wagyu tomahawk are designed for the table, while additions such as roasted bone marrow, black truffle, or an organic fried egg allow for a degree of personalisation without overcomplicating the experience.
Beyond the Grill
While steak remains the anchor, the wider menu demonstrates a clear seasonal sensibility. Dishes such as sweet pea agnolotti with English peas and Parmesan Reggiano and wild morel mushroom risotto sit comfortably alongside more substantial plates, offering a lighter counterpoint to the grill.
Seafood is handled with equal attention. Cornish Dover sole prepared à la meunière, grilled seabass with caviar beurre blanc, and black pepper lobster with sticky rice reflect a kitchen that is confident beyond its core speciality.
Starters and raw selections lean towards clean, precise flavours, from yellowtail with truffle ponzu to Dorset crab and lobster ‘Louis’, while richer options such as steak tartare with black truffle and caviar maintain the restaurant’s sense of occasion.
A Structured Lunch Offering
The daytime menu introduces a more relaxed rhythm without losing the restaurant’s identity. The Steak and Salad menu offers a composed pairing of a main element, such as dry-aged ribeye, seabass, or roasted cauliflower steak, with a choice of carefully assembled salads, from a classic Caesar to heritage beetroot with burrata.
It is a format that suits Mayfair lunches well, balancing substance with restraint while remaining aligned with the CUT signature.
Sunday at CUT
On Sundays, the restaurant takes on a more traditional tone, with a menu built around the classic British roast. Options include grass-fed English beef sirloin and beef Wellington, alongside roast chicken and a vegetarian Wellington.
Each is served with roast potatoes, seasonal vegetables, cauliflower cheese, and a Wagyu dripping Yorkshire pudding, finished with a well-made gravy. The result is a considered take on a familiar format, delivered with the same attention seen across the wider menu.
Breakfast and Lighter Beginnings
Earlier in the day, the offering shifts towards lighter, composed dishes. There is a clear focus on balance, with options such as coconut chia pudding, açai bowls, and house-made granola alongside more substantial plates including avocado on toast with poached eggs, smoked salmon with soft scrambled eggs, and a well-executed Full English.
For those wanting something more indulgent, pancakes, waffles, and brioche French toast sit alongside a Benedict selection and a ribeye steak with a fried egg, maintaining a consistent thread back to the restaurant’s core identity.
Desserts and Finishing Touches
Desserts are handled with the same level of care, offering a mix of classic indulgence and lighter finishes. A dark chocolate soufflé with crème fraîche and gianduja ice cream remains a signature, while Basque-style cheesecake with strawberries and a carefully balanced apple crumble provide a more seasonal close.
An artisanal British cheese selection offers a final savoury option, rounding off the experience with quiet confidence.
The Wine Programme
The wine list reflects the same level of ambition as the kitchen, spanning major regions across France, Italy, the United States, and beyond. Bordeaux first growths, Burgundy grands crus, and leading Californian producers sit alongside a broad international selection.
Overseen by Head of Wines Davide Bottoni, the programme moves comfortably between classic pairings and more distinctive bottles, offering both depth and range for those looking to explore further.
A Culinary Gem in Mayfair
CUT holds its place within Mayfair with quiet confidence. The service is attentive and well-paced, the setting remains consistently composed, and the menu delivers with clarity and precision. There is a sense of consistency here that speaks to a well-established operation, one that understands both its audience and its identity.
For a dining experience that brings together Wolfgang Puck’s legacy with the refinement expected of a London luxury address, CUT at 45 Park Lane remains one of the capital’s most assured destinations.
Location: 45 Park Ln, London W1K 1PN, United Kingdom
