Indulge in Steak Rooted in Flavours at Four Seasons Hotel London

At Four Seasons Hotel London at Tower Bridge, Cooper’s Cut reframes the steakhouse for today’s London diner, pairing prime British, Galician and Japanese beef with global spice, and positioning martinis as central to the experience.

Set within the former Port Authority building, its sense of place comes through flavour forged from history.

Global Seasoning

Once a gateway for goods and flavours from around the world, the building’s rich heritage informs every aspect of the Cooper’s Cut experience. The menu celebrates exceptional steak sourced from some of the world's most respected producers, with every cut expertly prepared to showcase the quality of the ingredient and uniquely seasoned with spices, peppers and far-flung flavours in true Cooper’s Cut style.

Signature dishes include the Chateaubriand with thyme and rosemary, the Côte de Boeuf seasoned with Kampot pepper and fleur de sel, the Basque Txuleta T-bone, 35-day dry-aged and cooked with garlic and bay leaf, as well as the charcoal grilled Miguel Vegara strip loin.

Subtle references to the building’s trading past can be found in the homemade piccalilli, and grain mustard, as well as the Hamachi Crudo with pink pepper, Amalfi lemon, preserved kumquat and chives.

Adding a personal touch, guests are invited to select their own steak knife from a curated collection reflecting British, Spanish and Japanese craftsmanship.

In Praise of the Martini

The cocktails menu devised by Head of Bars Michele Lombardi is anchored by the martini and designed to move seamlessly from quick power lunches to indulgent evenings.

Generous 1.5 ounce pours offer a confident and unique expression of one of the world's most iconic cocktails, and flavour profiles influenced by the ingredients found along the original trade route are evident in the CC Gimlet, with white Port, Vetiver Gris and curry leaves, and the Bergamot and Timut, with No. 3 London Dry Gin, Sherry, Italicus Bergamot and a Timut pepper cordial.

For those looking to recreate the heady days of the 1960s Mad Men era, but without the post-lunch hangover, the Three Martini Mid-Day pairing lunch suits today’s pace and sensibilities. Using premium lighter spirits, dialling up the botanicals and refining the ratios, these mid-strength martinis feel just as indulgent as a classic while allowing for a more mindful pace.

The Power Lunch

Taking inspiration from the high-stakes, boozy, and indulgent lunches that defined the excess and wealth in The City during the 1980s, The Power Lunch at Cooper's Cut has been updated for contemporary diners who have less time and more limited expense accounts.

Created by Head Chef Luke Armstrong, the three-course menu is priced at GBP 45 for two courses and GBP 58 for three, featuring a small selection of signature dishes.

A short but plentiful experience, The Power Lunch provides enough luxury and finesse to impress clients and colleagues yet is simple and accessible enough to become a regular hour-long lunch ritual for those working nearby in The City.

The Ho Bryan Room

Overseen by Head Sommelier Gonzalo Rodriguez Diaz, the wine at Cooper's Cut also has its roots in the building’s past. The Ho Bryan Room, the private-dining room at Cooper’s Cut, has been transformed through an exclusive relationship with Château Haut-Brion, a Clarence Dillon Fine Wine Partner.

The space pays a playful homage to the earliest English reference to Château Haut-Brion, recorded by Samuel Pepys, who lived nearby on Seething Lane and originally recorded the wine in his diary as “Ho-Bryan,” not knowing the French spelling of the name.

An intimate and immersive dining experience, The Ho Bryan embodies the spirit for what the Chateau Haut-Brion Residence stands. Featuring a dedicated wine fridge showcasing rare vintages, guests are offered a refined expression of heritage, excellence and hospitality.

A City Sunday Roast

Buzzy, elegant, relaxed - Cooper’s Cut is the place to be on a Sunday in The City. The Roast Menu features succulent corn-fed roast chicken, dry-aged rib of beef or roasted cabbage with crispy potatoes, Yorkshire pudding, seasonal vegetables and rich gravy.

Those seeking a more elevated take on the tradition can try Hokkaido A4 Wagyu fillet, or Hake with Lemon and Ras el Hanout as sharing plates. Sauces include wild garlic and bone marrow, red Bordeaux jus and a malt vinegar Bearnaise.

For reservations and information, click here.