Wolfgang Puck reveals CUT menu
This September, world-renowned chef and restaurateur Wolfgang Puck will make his restaurant debut in Europe when he opens CUT at 45 Park Lane.
Located in Dorchester Collection’s new Mayfair hotel, CUT at 45 Park Lane will mirror the award-winning and hugely popular original CUT in Beverly Hills offering outstanding steaks, a superb wine list and impeccable service, in a fun, buzzing and dynamic environment.
Puck has appointed David McIntyre to head up the kitchen. Having worked for Puck for more than 13 years, McIntyre was heavily involved in the opening of CUT Beverly Hills in June 2006, and relocated to London with his family in January 2011 to take up this exciting challenge.
The menu will offer contemporary interpretations of the classic steak restaurant. It will feature the widest and best selection of beef available in London, as well as hand-selected prime dry- and wet-aged beef from Creekstone Farms in the United States, grain-fed cuts from Casterbridge in the United Kingdom, plus Wagyu beef from Australia, Chile and New Zealand. The signature cuts of beef: filet, sirloin, ribeye, rib-chop, Porterhouse, bone-in New York and bone-in filet will be grilled over hard-wood and charcoal and then finished under a 1200° broiler to impart a truly unique flavour and texture. Meat cuts will be offered in smaller tasting portions as well, and will be served with a large choice of homemade sauces, such as shallot red wine Bordelaise and CUT’s signature recipe for Argentinean chimichurri.
In addition to a reputation for exceptional meats, CUT menus are known for providing broad appeal. Guests will also enjoy an extensive array of seafood such as the pan roasted Scottish lobster with black truffle sabayon and sautéed Dover sole “à la Meunière” with preserved lemon, as well as other steak alternatives including Kobe-style beef short ribs “Indian spiced,” slowly cooked for eight hours. In the starters section will be bone marrow flan with mushroom marmalade and parsley salad and big eye tuna tartare with wasabi aioli, ginger, Togarashi crisps and Tosa soy.
For pudding, pastry chef Melissa Zahnter (from CUT, Las Vegas which opened in March 2008) has devised a collection of traditional British and American favourites such as baked Alaska, dark chocolate soufflé with whipped crème fraîche and banana cream pie.
For the first time at a CUT restaurant, breakfast and lunch menus will be available, showcasing Puck’s twist on American classics. At breakfast, guests will find blackberry buttermilk pancakes with whipped Bourbon-maple butter and salt beef hash cake with poached organic eggs, crispy leeks and sauce Béarnaise. Puck will also offer his version of the traditional English breakfast featuring poached organic eggs with black truffle sauce, rustic bean ragout, black pudding and house-made breakfast sausages.
The lunch menu will include several entrée-sized salads which will showcase local produce such as the heirloom tomato salad with Neil’s Yard goat curd and aged balsamic and USDA prime rib eye steak salad with Colston Bassett stilton and smoked bone marrow vinaigrette. The lunch menu will also feature smaller portions of the signature cuts of meat with CUT’s sides and sauces as well as a “From the Sea” section with Dublin Bay prawns and scallops with Yuzu-Kosho butter and the famed Spago lobster club sandwich with Applewood smoked bacon.
Another of Puck’s team to leave the US and set up home in the UK is Sommelier Vanessa Cinti (previously of Spago in Bachelor Gulch, Colorado), who will oversee the carefully selected international wine list. Fittingly, there will be an emphasis on American wine, showcasing some of the country’s finest producers, alongside a strong cross-section of wines from around the globe including new and old world selections.
Overseeing CUT and Bar 45 will be Restaurant Director Loyd Loudy, who has vast experience of opening popular restaurants in London, having helped launch Notting Hill’s Supperclub, China Tang at The Dorchester and Shoreditch House.
Wolfgang Puck commented “I am enormously excited about bringing CUT to London which is renowned for having some of the finest restaurants in the world. I hope that CUT at 45 Park Lane will make an exciting new addition to the London restaurant scene. We want it to be a place where people can eat, drink and socialise, and return to time and again regardless of the occasion or whether for breakfast, lunch, dinner or cocktails in the lounge.”
CUT is located at 45 Park Lane, London, W1K 1PN.
For more information, visit: 45parklane.com
