Dorchester Collection’s latest hotel 45 Park Lane in exclusive Mayfair, London opened in September 2011 with Wolfgang Puck’s first venture in Europe, CUT at 45 Park Lane.
Throughout the hotel, luxurious and contemporary interiors provide a club-like feel. The chic hotel will offers London’s in-crowd and the most seasoned of jetsetters a smart but discreet hotel from which to enjoy London. Each of the spacious 45 rooms and suites offer views of Hyde Park, as does a spectacular Penthouse Suite featuring a spacious balcony with panoramic views over Hyde Park and Mayfair.
A striking central staircase leads to the first floor featuring Bar 45, a library and a private media room.
The master behind the interior design of 45 Park Lane is Thierry Despont; New York based architect, curator, artist and designer.
Taking inspiration from his own idiosyncratic world of art, curiosity cabinets, astronomy, history, technology, and design, Despont has created a deeply personal living environment that provides the canvas for a collection of constantly evolving contemporary art.
Despont believes that every aspect of a living environment is a reflection of the personality of those that inhabit it. This philosophy extends to his vision for 45 Park Lane, which he designed as if it were a private residence.
The London location and intimate size of the hotel define the overall character, while interiors are decorated in a deeply sophisticated, glossy masculine style of intense, dark colours, contrasting with light and sensual textures.
CUT at 45 Park Lane
In September 2011, world-renowned chef and restaurateur Wolfgang Puck made his restaurant debut in Europe opening CUT at 45 Park Lane, a modern American steak restaurant featuring great food in a contemporary and dynamic environment. Located in Dorchester Collection’s new Mayfair hotel, CUT at 45 Park Lane mirrors the award-winning original CUT in Beverly Hills offering outstanding steaks, a superb wine list and impeccable service.
From prime dry and wet aged beef to salads and succulent pan-roasted lobster, sautéed and roasted whole fresh fish, the menu provides wide appeal. A carefully crafted wine list complements the menu with distinct international selections. The restaurant occupies the ground floor with seating for 70 guests, while a striking central staircase leads to the first floor featuring a library and Bar 45, with bar-dining for 30.