CUT at 45 Park Lane

01What to order

• A5 wagyu from KagoshimaThe Japanese wagyu Time Out singled out in February 2025; ask for the current weight and price when you book.
• Taste of CUTA tasting that moves from a British sirloin to Japanese and Australian wagyu, so the table can compare the three side by side.
• New York sirloin tastingIn 2019 the tasting set USDA Prime Black Angus beside Japanese and Australian wagyu, the same idea of comparing animals on one plate.
• Steak & Salad set lunchA 10 oz ribeye with the signature salad, £45 in Time Out's February 2025 review: the lightest way in.
• Steak tartare bites with black truffleOne of the small starters to share before the steaks, with spicy tuna tartare cones and prawn spring rolls.
• Sides for the tableCaesar salad, broccoli rabe with tomato and garlic, and herbed fries; chimichurri comes alongside.

02The beef

The house describes a range that runs from wagyu to USDA Prime and grass-fed Hereford. In 2025 Time Out wrote about A5 wagyu from Kagoshima and a tasting of British sirloin with Japanese and Australian wagyu; in 2019 The Upcoming described USDA Prime Black Angus with Japanese and Australian wagyu on the same plate. The Nudge noted prime beef, both dry- and wet-aged, as at the original CUT in Beverly Hills, and Harden's lists British, USDA, Australian and Japanese steaks. No source gives aging days.

03The fire

The 2019 review described a one-page menu whose wagyu steaks come from the grill; no source names the fuel or the grill itself.

04The story

CUT was announced in November 2010 as a 76-cover restaurant on the ground floor of 45 Park Lane, with a mezzanine bar for 30 more, all-day dining and both wet- and dry-aged beef. It was the fourth CUT, after Beverly Hills, Las Vegas and Singapore, and the first in Europe; its first head chef, David McIntyre, came from Puck's Spago in Las Vegas. It opened in 2011, the same year as the hotel, in a building that Walter Gropius designed in the early 1960s. Elliott Grover, from Cornwall, previously at Le Caprice, Scott's and Duck and Waffle, has led the kitchen since 2022 and is now culinary director of 45 Park Lane. In summer 2026 the terrace ran CUT OUT, a fish and chip pop-up facing Hyde Park.

05The practical

45 Park Lane, Mayfair, London W1K 1PN; the nearest Tube is Hyde Park Corner. Harden's lists it open every day, 07:30–15:00 and 18:00–22:00, for breakfast, lunch and dinner. For bookings, the restaurant's number is 020 7493 4545. Plan for a high bill: Harden's average is a £27 starter and a £96 main, with wine from £50 a bottle and a 15% service charge, and The Nudge counted wines from £35 to £8,000 and a negroni trolley. The house speaks of more than 600 wines. Book ahead and ask for a booth.

Address

45 Park Lane, Mayfair, London W1K 1PN

Phone

+44 20 7493 4545

Website

dorchestercollection.com

Directions

Google Maps ↗

06In London’s selections