insideKENT Magazine Issue 69 - December 2017 | Page 101
LONDON
A CUT ABOVE
by Donna Martin
OH, HOW I DO LOVE A LUXURIOUS, LEISURELY
LUNCH IN LONDON. PARDON THE WILD USE OF
L WORDS, BUT I CAN THINK OF NO BETTER WAY
TO DESCRIBE THE MOST LUSCIOUS LUNCH I
EXPERIENCED AT CUT AT 45 PARK LANE.
I was first introduced to Wolfgang Puck’s
cuisine when living in America, many moons
ago. I’d seen him on TV and had dined at the
Wolfgang Puck Café at Disney World, but since
that time in my life (let’s say it was a long time
ago), I haven’t been reaquainted with the
Austrian chef. Until now.
CUT at 45 Park Lane is a mirror of Puck’s
original CUT in Beverly Hills, and you kind of
get that posh, California feeling straight away.
Quite inconspicuous from the street, once
inside, you almost feel the need to walk with
a swagger as you make your way to your
swanky table. Glossy stone floors, rich ivory
and lipstick-red leather chairs, sweeping floor-
to-soaring-ceiling curtains and sparkling
spherical chandeliers make you feel like
you’re in for something special. And I promise,
you are.
The décor and ambiance, though inspiring,
are nothing compared to the food. The wonder
of Wolfgang Puck is not only his ability to
feature ingredients that you’re familiar with
(and generally love), but that he can weave
their flavours together exquisitely, offering
tastes that are recognisable, but also new
and exciting.
Take, for example, my
small but perfectly
formed pre-starter: a
mini Wagyu beef
burger. You’re
probably thinking the
same thing I was: what
could be so great about a puny, little burger?
When placed before me, I chuckled at its
minuteness, but never have I tasted anything
so small that made me go completely silent
in flavour-induced bewilderment.
The Wagyu beef was out-of-this-world good,
so after that tiny palate tease, I knew had to
order a Wagyu filet for my main course.
Realising I’d need plenty of room for my steak,
I decided on a light starter: butter lettuce salad
with avocado, stilton blue cheese and
champagne-herb vinaigrette. The presentation
was gorgeous, with dainty layers of lettuce
atop a delicious dressing, topped with fresh
tomato, blue cheese and edible flowers.
Every dish at CUT is a work of art, both for the
eyes and the mouth. From the perfectly
presented grilled sashimi, to the rainbow
colours of the heirloom salad, to the too-
pretty-to-eat baked Alaska, everything put in
front of me required a conscious decision of
am I really willing to ruin that beautiful thing?
Obviously, the answer was a resounding ‘yes’
– my tastebuds always win.
The Wagyu fillet was the definitive star of the
show. Referred to as the holy grail of beef, this
Japanese breed of cattle produces beef that
contains intense marbling and a high amount
of omega-3 and omega-6 fatty acids; in other
words, it is the king of steaks, and rightly so.
Served alongside the staff-recommended
desirée potato purée and roasted carrots and
turnips with thyme honey, this was a meal
made for royalty.
After sipping on a refreshing loose-leaf
peppermint tea, and some cheeky Park Lane
people-watching outside the large, street-side
windows, I left the restaurant already thinking
of a reason to return. Lunch meeting, anyone?
CUT at 45 Park Lane
45 Park Lane
Mayfair
London
W1K 1PN
www.dorchestercollection.com
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