London’s Most Luxurious Sunday Roast at CUT

The restaurant at 45 Park Lane packs a considerable punch

Naturally, I was already aware of CUT. Hailed as one of London’s best restaurants for steaks and speciality meats, I was truly fizzing about getting invited to try the Sunday roast. A restaurant that specialises in beef is simply going to be fantastic.

CUT was created by famous chef founder Wolfgang Puck, and the concept is a deliciously sophisticated twist on the classic American steak restaurant. Heading up the kitchen is Elliot Grover. Not only a fantastically talented cook, and a great and friendly guy, but Elliot and his team actually cooked at the Oscars this year. That’s right. If it’s good enough for Margot Robbie…

The restaurant is seriously elegant, with cosy wood panelled walls, pops of art and splashes of mustard-coloured furnishings. During lunch we were also serenaded by a seriously talented singer. She sang a series of muted classics that didn’t clash with conversation, and instead added to the beautiful ambience.

I’ve known Elliot for some time, so he came to say hello, and quickly encouraged us to try ‘as many cocktails’ as we liked. What a legend. We kicked off with some delightfully light English Sparkling Wine and perused the menu. When we were struggling to decide between the awesome starters, chef told us to stop being so ridiculous, he would bring out a selection. Lucky us!

Coming out, the food was placed on an ornate gold octopus which looked awfully heavy, and upon it were a selection of the starters. We were treated to Seared Orkney Scallops, served in the half shell with garlic & chilli butter which were seriously tender and delicious. We had a small cone filled with caviar, a fresh take on a caviar bump which is oh-so-trendy at the moment. Star of the show was a Prawn Spring Roll which was really unique and different. Alongside, were some Giant King Prawns in garlic butter and bitesize sticks of A5 Wagyu Beef, which was a pop of intense, rich umami flavour.

One should not eat so many starters before a huge Sunday lunch, but we really could not resist. The dishes were watered down by a seriously good and punchy Dirty Martini with three olives.

The main course menu consists of only three options, which I loved. The confidence in their beef really shines through. Options are Roasted Grass-Fed English Beef Sirloin, a 22 Day Aged Grass-Fed, Beef Wellington and a Vegetarian Wellington with mushrooms, spinach and carrots. All dishes are served with roast potatoes, tenderstem broccoli, roasted carrots and parsnips, gooey cauliflower cheese, confit shallot and wagyu dripping (!) Yorkshire pudding.

We went for both beef dishes and were blown away with the tenderness of the beef. The potatoes were perfectly crisp and soft and fluffy on the inside. The cauliflower cheese was sufficiently naughty, and the wagyu dripping really added to the crunch. It was quite frankly, one of the best Sunday roasts I’ve had in London. Priced at £65.00, CUT is certainly a treat venue, but if you’re going to splurge, I can’t think of a better way to do so.

For dessert, Elliot strikes again, and we were served up some smaller portions of each of the hero sweets. This included Crème Brulèe Cheesecake, Lemon Tart and a stunning Warm Valrhona Dark Chocolate Souffle which was served with whipped crème fraîche, and toasted hazelnut gianduja ice cream. The fun and friendly team created food theatre by pouring the warm chocolate sauce onto the dessert in front of you. The sweets are fantastic and obviously created at the hands of someone who understands the deep complexity of dessert curation.

I can’t recommend this place enough and kudos to Elliot and his team who have created a fun, friendly and inclusive environment – there’s not one stuffy or snooty element of the service here. One final thing before I go, you must, must order one of CUT’s Espresso Martinis as the ideal wake up after a big, indulgent dinner. They are seriously divine.

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