CUT at 45 Park Lane

Located overlooking the leafy surrounds of Hyde Park, CUT at 45 Park Lane is the capital's most elegant steakhouse.

Positioned at the very heart of the hotel, CUT at 45 Park Lane is a lively delight. From here you can watch the endlessly fascinating buzz of the lobby, the exciting hum of London beyond the windows and be treated to live performances from some of London’s most renowned artists.

With high ceilings, large sash windows, and Damien Hirst’s Diamond Dust Psalms series adorning the walls, this is far more than your average steak house, and as you would expect that is further reflected in the menus.

Having spearheaded some of London’s most renowned restaurants, Executive Chef Elliott Grover celebrates locally sourced ingredients and close relationships with preferred producers.

Alongside a spectacular wine and cocktail list, the menu features the widest and finest selection of Wagyu beef available in London, alongside CUT's famous white truffle pappardelle and fresh seasonal salads.

Enjoy a small bite or two while you peruse the menu in the form of Spicy Tuna Tartar Cones, or more decadent Beluga Caviar with Creme Fraiche and lemon on herb blinis. Starters comprise of juicy seared Orkney scallops in the half with garlic and chilli butter; yellowtail sashimi, black truffle, ponzu and pickled wasabi; and USDA prime beef steak tartare with wagyu beef dripping sourdough toast.

Alongside a fantastic selection of USDA prime 35 day aged beef including New York sirloin; Australian wagyu from Queensland; and Japanese pure A5 wagyu beef; there are also a selection of UK cuts, including a 21 day aged sirloin wagyu from Earl Stonham Farms in Suffolk. Those looking to go all out can share a 35oz Australian wagyu bone-in tomahawk steak or 38oz porterhouse.

Sides and sauces are varied from house-made steak sauce, Argentinian chimichurri, roasted bone marrow toppers to fresh caesar salad, cavatappi pasta mac and cheese, and tempura onion rings with black truffle ranch.

More than just a steak eatery, other main highlights include Cornish dover sole a la meunière with preserved lemon, parsley and brown butter; grilled Launceston double CUT lamb chops; and heritage pumpkin agnolotti with sage brown butter and pumpkin seeds. There's no going hungry here.

Dessert, if you can imagine it, is just as decadent with the likes of dulcey chocolate rocher served with salted caramel ice cream and crystallised almond; and burnt Basque cheesecake with Yorkshire rhubarb and pistachio tuile all on the menu.

Alongside special set menus, guests can also experience a taste of The Oscars here in London, with Wolfgang Puck’s same famous dishes available in CUT and BAR 45. Sample Oscar-worthy specials from executive chef Elliott Grover alongside Wolfgang Puck’s signature chicken pot pie. Although if you fancy having a go yourself the recipe for this stunning pie is on page 54.