We've been toying with the idea of visiting Victoria and Albert's for over a year now. This elegant and exclusive restaurant at Walt Disney World's Grand Floridian Resort represents the finest in dining experiences - including both the food and the service. However, along with the amazing food and service comes a lofty price tag, hence why I call this a "once in a lifetime" dining experience. You can expect to pay at least $125 per person for the general dining room, which includes a 7-course meal. You can upgrade to either the Queen Victoria room (10 courses) or the Chef's table for over $200 per person. They offer a few additions to their menu for extra money once you're there, such as caviar, so pay attention when ordering. They will be clearly noted.
Now that we've got the cost out of the way, let me tell you - it's totally worth it. The food is prepared with the utmost care and attention to detail. Every single element on the plate is there for a reason, and the ingredients are of exceptional quality. The servers take their time to tell you everything about the dish, and they know what they're talking about. Every dish on the menu is notated with it's alcohol pairing, whether it be wine or beer that fits the dish best. You can also take the work out of it and add a full wine pairing to your experience for about $65. The wine pairings aren't just splashes of wine, either. Every single dish will have a full glass of wine that is its best complement (so bring a sober buddy).
In addition to your amazing meal, you receive a personalized menu with your name and the date on it.
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Women receive a rose at the end of the evening. The cool thing is that the servers will bring the rose out and turn to the significant other to ask, "This was the color you selected, right Mr. _____?" so if the lady didn't know about it, it'd seem like the guy planned it the whole way through. INGENIOUS. (Though I've spoiled it for everyone now, sorry guys.) It brought up an interesting discussion between my husband and I as to whether they do the same for same-gendered couples. Hopefully they do, I'm just not sure how they'd know unless they were told, this is my partner as opposed to my sister or brother or friend. I suppose it could be a crapshoot with mixed-gender couples too, though (could be friends or siblings) - though it would've been easy for us since we were listed as Mr. and Mrs. E.
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I definitely worried that I would feel uncomfortable during the whole experience. Someone had told me that each person gets their own waiter that tends to your every need, which is not really true and had me thinking it was going to be awkward and snooty anyway. I was happy to learn that, while the waiters ARE exceptional and courteous, they are also friendly and welcoming. I felt I could relax in my fancy dress and shoes. I didn't feel like someone would stare at me slack-jawed if I put my elbows on the table. Oh, and your whole table has like 3 waiters, it's really more that one is in charge of food and orders, another is in charge of your drinks and another is in charge of bread. They share duties, too, all with the goal of making sure you have the best experience possible. Another thing I loved about the service, they describe the dish to you when they bring it out. I get so annoyed when I choose something that sounds delicious and by the time the course comes I wonder what the hell that sauce was made of again. By the way, the dining room is gorgeous. Check out their website for pictures.
On to the food!
At the bottom of this post I have retyped the menu, which changes seasonally, and noted which items we selected. This was definitely the best food I have ever had. It started with an amuse-bouche of 4 tiny bites - one lobster crepe roll, one slice of bison, a little cauliflower soup and one more thing I can't remember. Of the amuse-bouche, the standout was the cold-smoked bison with a honey sauce drizzle underneath. It was amazing. I could have licked the plate.
My absolute favorite dish of the night was the Porcini mushroom soup. I'm a sucker for good soups and this was a doozie. It was so creamy and homey and flavorful. The bread pudding accompaniment was topped with white truffle cheese. I wasn't doing the wine pairing, but this was the one course I decided to opt for the paired beverage - Chimay Red. The beer brought out that mushroom flavor even more; it was amazing.
I went with the Poulet Rouge entree as I had read some hype about it online. It did not disappoint. I was presented with a few slices of dark meat and a few of white. The spring asparagus side had 3 different kinds - regular green, white, and pencil-thin ones that I didn't even realize were asparagus at first! The chicken was the juiciest I've ever had. By this time I was getting pretty full so I had to muscle through it, but this would have definitely been another plate-licker otherwise. The skin was crisp and browned and, of course, everything was seasoned perfectly. Oh, the smells. I can still smell that sweet, delicious aroma. Mr. E said his pork tenderloin was perfectly cooked and just as awe-inspiring.
The Cheese Plate! If you know me well, you know that I have an unhealthy affinity for cheeses. This cheese plate pretty much had all things I'd never tried before. Please read the full list in the menu below. It also came with wine-soaked pear slices that were divine. Throughout the entire dinner, we were served 3 different kinds of breads that each had their own specific seasoned butter. There was a roll, a wheat bread (which was my favorite - impressive considering I'm not a fan of most wheat breads) and an herb bread, I believe. The butters had simple flavors like herbs, honey and salt.
I had the Grand Marnier souffle for dessert. I can't say no to souffles and Grand Marnier isn't too shabby, either. It was everything a souffle should be - hot, sweet, fluffy, balanced, etc. The sticky sweet sauce was delicious. Mr. E's banana gateau was damn impressive. Obviously, plating is like artwork at places like this. I wish I could have taken photos of everything, but I really didn't want to be "that" person.
Please please get the coffee service if you like coffee. It was like a mad scientist stopped by our table. (I grabbed the photo below from the Internetz, but this is the setup that was on our table.)
A flame is lit under the coffee pot full of water. The Cona cup was placed above and filled with grounds. Something about pressure and a vacuum happens and viola! Coffee in like 10 minutes.
Okay, okay, you deserve a better explanation. I found great info about the history of siphon coffee makers like the Cona above and how it works at CoffeeGeek.
TL;DR - Loved, loved, loved Victoria and Albert's. Pricey, but worth doing it at least once in your life. Go there. You need a reservation. Prepare to have your mind blown.
Menu June 2, 2012 (Our selections denoted by Mr. and Mrs.*)
Cold App - I may not have gotten the course names exactly right, but there were so many!
Chiogga Beet Carpaccio with pickled Peaches and Burrata Cheese (Mr.)
Roasted Long Island Duck with pomegranate, Pistachios and Hearts of Palm (Mrs.)
Seafood
Diver Scallop and Gulf Shrimp Cioppino with Maine Mussel and Fennel Nage (Mr.)
Onion Ash Crusted Alaskan Halibut with Sauce Soubise (Mrs.)
Hot App
Porcini Mushroom Soup with Wild Mushroom Bread Pudding (Mrs.)
Roasted Quail with Asian Pears and Serrano ham Jus
Herb-Crusted Ocala Rabbit and Sausage with Carrots (Mr.)
Meat Entree
Kurobuta Pork Tenderloin and Belly with Verjus-Bacon Vinaigrette (Mr.)
Poulet Rouge "Oscar" with Alaskan King Crab and Spring Asparagus (Mrs.)
Niman Ranch Lamb with Baby Tomatoes, Artichokes and Olive Pesto
Cheese or Gelato
Colston Bassett Stilton, Sottocenere Al Tartufo, Gouda Reypenaer XO and Flagship Reserve Truckle Cheddar (Mr., Mrs.)
White Chocolate Gelato with Tableside Shavings
Dessert
Tanzanie Chocolate Pyramid with Champagne-Chambord Truffle
Meyer Lemon and Blood Orange Purse with Blackberry-Violet Sherbet
Caramelized Banana Gateau (Mr.)
Vanilla Bean Creme Brulee
Grand Marnier Souffle (Mrs.)
Hawaiian Kona Chocolate Souffle
"Celebes" Coffee, Tea and Friandises Service
*As proof that I was 100% engrossed in my own awesome food, I had to ask my husband to remind me what he ate.
