Leave it to CUT by Wolfgang Puck to turn lemons into lemonade, as evidenced by its beautiful new dining concept.

We all heard it on September 17 – the sound of hearts breaking across the island when the dine-in option at restaurants was postponed for a further month. But stepping up to cheer up foodies everywhere? CUT by Wolfgang Puck, of course. The renowned steakhouse took matters into its own hands, recently launching a new al fresco venue inspired by the courtyard dining areas seen across Europe. What this translates to for you, the diner, is a gourmet dinner under the sky. You’ll feast on the likes of Red Snapper Ceviche, Corn Cappelletti, and Steak Tartar as well as “Wolfgang’s Classics” such as Veal Holstein Schnitzel.

The new dinner menu is the brainchild of Executive Chef Brian Becher – who you’ll meet in the pages ahead – and his talented team. But as we all know, we savour food with all five senses, a fact that the restaurant has taken into account. To that end, there’s a live DJ every night, décor elements such as dim lighting and candlelight set the mood, lounge seating is in place for those looking to linger, and foliage aplenty adds a sense of place. And to further sweeten your evening out are the decadent desserts that refuse to take a backseat to all those premium cuts of meat. For us, it’s a toss-up between the comforting Banana Cream Pie and rich Dark Chocolate Soufflé, but we’d be remiss not to mention the Fig Crumble that pairs a light raspberry sorbet with a crunchy hazelnut and almond crumble. Dinner at the new outdoor venue is served from 7pm to 11pm from Saturday to Tuesday, and until 11:30pm from Wednesday to Friday.

It will remain in place until indoor dining restrictions ease – that’s your next special occasion, sorted. ✤

GO: CALL 1711 5044 TO MAKE RESERVATIONS AND FOR MORE INFORMATION.