CUT at 45 Park Lane

CUT at 45 Park Lane Restaurant Review:

Wolfgang Puck's CUT quickly established itself as one of London's significant restaurants and it hasn't wavered. But then you would expect that from a chef who is amongst the world's most experienced, operating in the Dorchester Collection's 45 Park Lane. Separated from the main lobby area by huge floor-to-ceiling curtains, it feels cocooned and comfortable. The menu is aimed at an international clientele. Starters might include Dorset crab and lobster "Louis" cocktail with a spicy tomato-horseradish, or bigeye tuna tartare with wasabi aïoli, ginger, togarashi crisps and Tosa soy. Follow with a large salad or mains that could range from pan-roasted organic chicken with chanterelle mushrooms, potato purée and a thyme jus, to veal "wiener schnitzel," and a few top USDA steaks. Dinnertime brings more extensive choices, such as three cuts of A5 Japanese 100 percent Wagyu Kagoshima beef, and a tasting of New York sirloin. Breakfast is a real favorite of non-hotel guests. Professional service and a wine list that majors in leading Californian names complete a very suave restaurant.