45 Park Lane has unveiled the CUT Terrace, a new alfresco dining space created by Chef Elliott Grover. Drawing on Wolfgang Puck’s CUT menu and cocktails from BAR 45, the terrace showcases British producers and regional flavors in thoughtfully composed dishes.
Open daily from 12 p.m. for lunch and dinner, the terrace is located beside the restaurant and is accessible through the hotel’s main entrance. Intimate by design, it seats just 22 guests and includes a distinctive Captain’s Table inspired by the streamlined Mid-Century elegance of a Riva yacht, seating up to six people.
© Dorchester Collection
Since taking up the role of executive chef at 45 Park Lane, Elliott Grover has developed a lighter, seasonally driven menu ideal for warmer months. Menu highlights include chilled sweetcorn soup, carnaroli risotto primavera, grilled jumbo Australian tiger prawns, crisp tempura onion rings and house-made spaghetti paired with native blue lobster.
While CUT is celebrated for its exceptional steaks and contemporary takes on American classics, Grover places strong emphasis on UK-sourced ingredients and close collaboration with local suppliers. His Cornish upbringing informs his cooking philosophy, particularly a commitment to sustainably sourced fish and seafood from his home region.
For further details about the CUT Terrace and the full menu, visit the restaurant’s page on the hotel website.