The Bite Magazine - Spring/Summer 2025 - Issue 37

bitecuisine Jada Brookes attended the SOUND Cafe at the Cumberland Hotel’s new menu launch, which was enjoyed with live music SOUND Cafe at Cumberland Hotel Brownie, Biff ’s Apple Cobbler, or George’s Fruit Macaron, un- der Future. On The Side, Lorraine’s Mini Shakes are available in cookies & cream or strawberry cheesecake, and Marvin’s Berry Ice Tea is available in peach, blackberry and lime, lemon, rasp- berry and mint, or mango and passion fruit. This summer, SOUND Cafe turned up the heat in the kitchen and flipped the script on some of the favourites with their new menu launch. The free-standing area held several tall tables and a couple of banquette seating areas on the sides. While guests arrived and mingled, Luxe Band performed songs from the 1960s to the early 2020s including Mary Wells’ ‘My Guy’, Lu- ther Vandross’ ‘Never Too Much’, Sister Sledge’s ‘We Are Fami- ly’, Earth, Wind & Fire’s ‘September’, Amy Winehouse’s ‘Valerie’, and Beyoncé’s ‘Crazy’. Servers circled the space with glasses of prosecco and orange be- fore the menu’s cocktails and mocktails were served. The bold, summery blend De Peach Mode is designed to stand out. It mix- es tequila with peach liqueur, Cointreau, lime juice, and orange liqueur, served over ice with fresh peach slices. Fresh Start is a refreshing, clean serve with gin, cucumber, Cointreau and lem- on juice, topped with tonic. The light and aromatic drink is a great crisp contrast to the fruitier De Peach Mode. No Gimlet is a non-alcoholic twist on the classic, generally made with gin and lime cordial. Its herbal, cooling, and fresh taste, with cucumber, basil, lime juice, and agave, topped with soda, is perfect for a day event or those avoiding alcohol. The L ocated within the iconic Cumberland Hotel in Marble Arch on the corner of Oxford Street and Park Lane, SOUND Cafe has turned up the volume on its dining experience with a bold new menu celebrating American re- gional flavours and paying tribute to the venue’s musical soul. The menu draws inspiration from coast-to-coast culinary tra- ditions across the United States, blending smoky, spicy, and soulful notes into a line-up that feels like a gastronomic jam session. The team at SOUND Cafe curates dishes that channel the dis- tinctive character of states and cities, such as Texas, California, New York, Michigan, Nebraska, Las Vegas, and Philadelphia. Each dish is a nod to the cultural and culinary identity of its origin, such as the Texan Smokehouse Platter, featuring BBQ- glazed beef feather blade, pulled pork shoulder, pork ribs, and hot link sausage, served with classic Southern fixings. The flame-grilled 12 oz NY Strip Sirloin, topped with herb butter, is a tribute to New York’s steakhouse legacy. The Loaded Steak ‘Wich channels Philly (Philadelphia) chees- esteak vibes with thinly sliced beef, sautéed peppers, and melt- ed cheese. Expect California’s fresh, vibrant touches, such as Superfood Salads and Grilled Seabass with heritage tomatoes and basil oil. Las Vegas’ indulgent London Double-Decker Burger feels like a high-stakes, all-in bet on flavour. Michi- gan and Nebraska influence heartier, comfort dishes like Ap- ple Cobbler and Smoked Feather Blade of Beef, evoking the warmth of the Midwestern region. Escaping from the hustle and bustle of Oxford Street into the more serene surroundings of the Cumberland Hotel was calm- ing. The hotel foyer always amazes with its exhibition-like dis- plays of musical instruments, such as the blue and white melt- ing guitar, blue vintage microphone enclosed in an abstract, layered heart, and the red tongue and lips logo sculpture sit- ting on top of three grey Marshall speakers. The most intrigu- ing sight was the DeLorean from Back to the Future promoting its Musical Afternoon Tea at Sound Cafe. In partnership with Back to the Future: The Musical , the time machine temporarily parked in the lobby is part of a celebra- tion of the 40th anniversary of the 1985 science fiction film. Originally designed by John DeLorean, the DMC-12 became an instant classic in the 1980s. Although it was only produced between 1981 and 1983, its starring role in Back to the Future cemented its place in pop culture forever. The car’s futuristic look, designed by Giorgetto Giugiaro, and its rear-mounted V6 engine made it a true standout. The Back to the Future Musical Afternoon Tea offers diners dishes such as McFly’s Slider Burger or Mayor Goldie Wilson’s Hot Dog, under Past; DeLorean Pulled Pork Burrito, E=MC2, or Marty’s Crispy Shrimp Tortilla, under Present; and Doc’s Grilled Seabass