Victoria and Albert’s, located in Disney’s Grand Floridian Resort and Spa, is Central Florida’s only AAA Five Diamond award winning restaurant and the reasons why are obvious. The service is superb, the food is spectacular, the ambiance is unforgettable. Guests are treated with multiple servers who make every effort to ensure a memorable and relaxed evening while a harpist plays softly for entertainment.
Entrance to the Restaurant
Diners are presented with personalized menus upon seating and if you are celebrating a special occasion it is noted on the menu as well. Be sure to note your celebration when making your reservation. Reservations can be made 180 days in advance.
Personalized Menu
Each of the six courses has three to four different offerings for diners to chose from and selections are made at the beginning of the meal. Your server will go over each option in detail for you and then allow you ample time to make your decisions. Wine pairing can be added to your meal as well and each wine is presented before the paired course.
My husband and I dined on July 12 to celebrate my 30th birthday, which was noted on the menu. We fancy ourselves foodies and this was definitely a meal we will never forget. To begin our eating experience the server delivered an amuse-bouche to wake up the palette.
Amuse-Bouche
The dish went from chilled and soft on the palette to warm and velvety smooth. At the bottom right was a lobster ravioli topped with caviar. The bottom left was a creamy salmon pate topped with salmon egg caviar. Top left was a warm stew with oysters and vegetables. Top right ended with a creamy, rich custard in the eggshell.
Next up was the cold appetizer. I chose the Gulf Shrimp with Breakfast Radish, Kohlrabi, and Tamarind, while my husband went with the Minnesota Elk Carpaccio with Olives, Artichokes and Chorizo Vinaigrette. We of course tasted each others, and while both were delicious, I do believe my husband made the right choice.
Gulf Shrimp
Elk Carpaccio
The next course was a difficult decision as I love fish. My husband loves food with an Asian flair so he went with the Sake-Soy marinated Alaskan King Salmon with Bok Choy and Soy Beans, while I had the Citrus-poached Halibut with Warm Verjus Vinaigrette. We could not decide which dish was better because each was amazing in its own way. The citrus broth my halibut was in was so good I wanted to drink it. The salmon was cooked perfectly and the flavors all melted together when you took a bite. These are the dishes I want to eat over and over again.
Citrus Poached Halibut
Sake-Soy marinated Alaskan King Salmon
For the third course I chose the Duck Breast, Duck Sausage and Confit with Strawberry and Rhubarb while my husband went with the Zellwood Corn Soup with a Petite Crab Casserole. My duck dish was fantastic. The duck breast was the most tender duck breast I have had, and the duck sausage simply melted.
Duck Breast, Duck Sausage and Confit with Strawberry and Rhubarb
Zellwood Corn Soup with a Petite Crab Casserole
It was now time for our main course. I chose the Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry-Bacon Vinaigrette while my husband had the Marcho Farms Veal Tenderloin with Marble Potatoes and Sauce Soubise. Both dishes were excellent. The pork belly was just as tender and flavorful as I had hoped and my husband was pleased with the sweetbread accompaniment on his dish.
Kurobuta Pork Tenderloin and Belly
Marcho Farms Veal Tenderloin
Before dessert we had a choice of the Colston Basset Stilton, Coach Farm Goat, Gouda Reypenaer V.S.O.P. and Comte Cheese Platter or the White Chocolate Gelato. We decided to go with one of each of course!
Cheese Selection
White Chocolate Gelato
Finally, it was time for the most difficult decision of the night, dessert. I went with the Vanilla Bean Crème Brulee while my husband had the Tanzanie Chocolate Pyramid with Campagne-Chambord Truffle complete with 24kt. gold leaf.
Vanilla Bean Crème Brulee
Tanzanie Chocolate Pyramid with Campagne-Chambord Truffle
To end the evening you are presented with your personalized menus in a little Victoria and Albert’s bag complete with a loaf of fresh baked orange nut bread. The ladies are presented with a rose (while the gentlemen are presented with the check), and both guests are treated to dessert candies to finish things off.
End of the Evening
This was absolutely an experience we will never forget and plan on doing again and again. If you love food and believe dining to be an experience, then this is the place for you!
Victoria and Albert’s is not on the Disney Dining Plan but does accept the Tables in Wonderland discount (excluding Chef’s Table and Victoria and Albert Room)
5 comments
1 ping
beautifuldisastersheart says:
July 23, 2010 at 12:28 pm (UTC -4 )
Your descriptions are mouth-watering, and this sounds like it could be in a fine-dining magazine by a food critic. Bravo!
Andy says:
July 23, 2010 at 1:04 pm (UTC -4 )
What an amazing meal! The pictures totally do it justice. Wonderful job Melissa.
Heidi says:
July 23, 2010 at 3:56 pm (UTC -4 )
Sounds wonderful! Seems like so much food. Did they have to roll you out of there?
Heather says:
July 28, 2010 at 10:56 pm (UTC -4 )
Wow Melissa! Looks like an amazing meal, we’re going to have to get around to this one of these trips!
Linda says:
August 16, 2010 at 2:23 pm (UTC -4 )
What a memorable way to spend the evening to celebrate your 30th Birthday!!! Sure sounds like a fabulous meal. Thanks for sharing it with us Melissa!
Makin' Memories » 2010 Countdown of Favorite Posts: #2 and #1 says:
December 31, 2010 at 9:03 am (UTC -4 )
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