A Cut Above The Rest
45 Park Lane Hotel houses American steak restaurant Cut. This is no ordinary meat enthusiast spot. Friendly, attentive waiters, spanning 44 different nationalities. Damien Hirst butterfly artwork adorned the walls, whilst the ceiling suspended a huge eye catching barbed wire lighting feature. All manner of handmade breads were served from parmesan crustinis, an Italian assortment including olive and focaccias. Also miniature grugere choux pastries, were savoury nod to the profiterole. I sampled a huge portion of steak sashmimi. Australian Wagyu expertly sliced was so tender and fresh with spicy radishes and tomatoes. Hand cut sirloin tartar came with a miniature bed of toasts, herb aoili and mustard. A quail yolk to fold into to the perfectly seasoned beef, the best tartar I’ve ordered. Sommerliers explained wines from old world to new world. Organic and light to full bodied and robust. Steaks were introduced wrapped in napkins, wagyu which was beer and grain fed, USDA prime, 35 day aged and the finest of Aberdeen Angus beef. The colour, tender and juicy nature and marbling of the meat was like nothing I had experienced before.
The steaks were served with all manner of different sauces including Armagnac & green peppercorn and wasabi-yuzu kosho butter. You can ‘add to the cuts’ bone marrow, stilton, wild mushrooms, perigold black truffle to name a few. Sumptuous sides, light crunchy tempura onions rings, soft fried egg, stirred into creamed spinach in front of your plate and a ‘mac & cheese’ with oozing golden cheddar top. All sides were presented one by one to the table, all mixed, stirred and served to your plate with a dramatic flourish. A trio of desserts offered a CUT bounty bar with coconut almond cake and milk chocolate ganache, a warm and gooey sticky toffee pudding and Amarena cherry baked Alaska with an almond flavoured financier. A VIP experience with the finest steak you will find in London.