Once again, CUT brings back their seasonal, CUT Out Alfresco Terrace pop-up with Côte d’Azur by Wolfgang Puck at 45 Park Lane. Beyond its hallmark location with incomparable views on Hyde Park, Wolfgang Puck offers unparalleled elegance in the heart of Mayfair and infuses the vibrant flavours of The French Riviera. Similarly to last year, the standout dishes on the menu are seafood-inspired; however, this year, they come with a selection of Spritzes, which did not disappoint and truly left us wanting more. This year, he blends his usual style with flavours of the French Riviera through Spritzes (some original creations and others creatively reimagined), an innovative way to blend seafood and the spirit of the French Riviera in a cup.
The Concept
Opened in 2011, CUT is the first European restaurant of Austrian-born chef Wolfgang Puck. Often credited as the chef who made fine dining fun again, his unique cooking style blends Californian and Asian ingredients with French techniques. Accordingly, his vision is to make luxury dining accessible, with CUT being a modern and elevated take on a steakhouse. This vision has fueled his success, and CUT has earned the title of best steak in London, a title it has certainly lived up to.
Art Deco meets Personalised Luxury
Stepping into the experience, the surroundings set the tone immediately. Art Deco elegance and contemporary luxury are seamlessly paired with pieces by none other than Damien Hirst. Guests can admire all 16 pieces from his Diamond Dust Psalms series, the largest display of this collection anywhere in the world, adding to the exclusivity of the venue.
Additionally, this experience will bring you glamour without sacrificing the intimacy that seems to be lacking in luxury experiences. A vision that can be perceived in the restaurant is polished wood and leather seating. The atmosphere was elegant yet intimate, as you will likely be greeted by Eliott Grover, the executive chef at CUT, with a whole staff offering guests a personalised experience and refinement with impeccable service, where a knowledgeable server will come table to explain every cut on the menu.
An experience of Land and Sea
Staying true to CUT‘s roots and purpose, Chef Puck introduced the names ‘Sea’ for his seafood-inspired dishes and ‘Land’ for his classic The Cut Menu. We shared some of our favourites.
Sea – Flavours of the French Riviera
King’s Imperial Caviar Doughnuts – An unexpectedly delicious creation, as most of us view doughnuts as sweet and covered with sprinkles rather than savoury. Topped with rich Imperial caviar, crème fraîche, and a whisper of nori powder, offering salty-sweet decadence in every bite.
Crab and Lobster Roll with Old Bay Aioli – An innovative take on pasta silky tagliatelle entwined with tender lobster chunks, roasted garlic, chilli, basil, and confit cherry tomatoes— all of which constitute a bright, aromatic, and elegant dish certain to delight guests of all ages.
Land – The Cut‘s Signature Classics
Grilled Rare Tuna Nicoise Salad – A light yet satisfying starter featuring rare‑seared tuna atop crisp greens, bright vegetables, and Mediterranean accents—capturing the freshness of the French Riviera
USDA Prime Ribeye Philly Cheesesteak Sandwich – Despite its unassuming name, it is an elevated twist on a working‑class classic. succulent USDA prime ribeye with melted cheese and caramelised onions, smashed into a soft hoagie roll, delighted us, was rich, indulgent, and unapologetically American.
Grilled Cabbage Kebab – Offers guests grilled cabbage wedges skewered and charred, topped with spiced almonds, zhoug sauce (a spicy coriander sauce originating from Yemen), and labneh—a striking and unexpected vegetarian dish that’s smoky, creamy, and boldly spiced.
Desserts
You can also check out Wolfgang’s signature desserts.
Wolfgang’s Chocolate Delice, Sesame Caramel, Pistachio Ice Cream – A visually compelling, dark-gloss dome of rich chocolate ganache giving way to a lush new layer within. It’s served with playful sesame-infused caramel and a scoop of house-made pistachio ice cream, exquisitely balancing the deep cocoa notes with a sweetness and a subtly salty edge.
Tropical Fruit Baked Alaska, White Chocolate Buttermilk Cake, Passion Fruit Curd – A theatrical and Instagram-worthy end to your Côte d’Azur experience with a torched meringue-topped Dome encasing tropical passion fruit curd and fluffy white-chocolate buttermilk cake. The sharp-tart passion fruit cuts through the sweetness, while the tender meringue and cake provide rich, comforting layers, each as delectable as the previous.
The Drinks
Naturally, the perfect pairing to this meal comes in the form of one of their delectable Spritzes by the talented bar team at 45 Park Lane.
Riviera – A fresh creation for 2025, and (our favourite drink on this menu), designed to channel the luxurious, botanical spirit of the Côte d’Azur with a modern twist.
Dolce Vita – An ode to la dolce vita, blending of Aperol, fresh orange, and Prosecco, bringing equal parts of sunshine and sophistication. Lightly bitter, gently sweet, and endlessly sippable, it truly is summer in a glass.
Italicus – A modern take on the classic spritz, with floral Italicus liqueur, a zip of lime, and fresh mint—elevated by bubbly Prosecco. Herbaceous, zesty, and perfectly chilled for warm-weather indulgence.
All of the cocktails are light and refreshing summer ingredients designed to accompany any meal selection from the land or the sea.
Côte d’Azur by Wolfgang Puck will be open Wednesday to Sunday for lunch and dinner till 31 August 2025.
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All images are courtesy of The Dorchester Collection.