Victoria & Albert’s
As we got ready to head to the Grand Floridian, it started pouring as well, its Florida in September. Of course, it’s the day we’re wearing nice clothes out. Luckily, I got to use my rain jacket for the first time all trip. It lightened up as we got to the hotel and we could make it in with just an umbrella. (Valet is included with dinner at Victoria & Albert’s but we sucked and had no cash for tips so we didn’t want to be those people)
Rainy Wear
Once we headed to the second floor, the doors opened to Victoria & Albert’s and we were greeted with the Jasmine Aperitif cocktail and lead to our table in the Queen Victoria Room. We were the second table to be sat this evening so it was rather quiet throughout the restaurant. Once we were sat, we were presented the menu along with the iPad for the wine list. Originally, my husband and I planned on ordering a bottle of wine rather than doing the wine pairing but as um, the bottles of wine we were interested in were significantly higher than the cost of two wine pairings we decided to get the wine pairing.
Menu
Jasmine Aperitif
The meal started with three small bites. My favorite of which was the pink pineapple as it was the right balance of sweet and spice. The iberico éclair was a nice bite but not something I need to have again. I loved the langoustine tartelette as well.
Pink Pineapple, Thai Basil, Spiced Mango
Langoustine Tartelette, Watermelon, Finger Limes
Cinco Jotas Iberico, Miso Caramel, “Éclair”
The next course was the cauliflower panna cotta topped with a nice rich caviar. If I could always have cauliflower served like this, I wouldn’t have a problem eating it ever. It was just right size so that it didn’t feel like too much.
Royal Belgian Caviar, Cauliflower Panna Cotta
The first of the three fish courses started with a wonderful light carrot broth and thinly sliced Hiromasa. The sweetness of the fish played off the carrot flavors well.
Danish Hiromasa, Carrot, Okinawan Potatoes
The next fish course is something I find as a classic V&A protein. The wild turbot is something they’ve always excelled at.
Wild Turbot, Fennel, Baby Leeks
The final fish course was a nice meaty toothfish. It melted in your mouth and held up well to the sambal sauce provided.
Glacier 51 Toothfish, Charred Mushroom, Sambal
The first of the meat courses was probably my favorite course of the night (well besides the beef course)
Even my husband, who isn’t the biggest fan of duck cleaned off his plate.
Rohan Duck, Black Mission Figs, Balsamico
The mustard and blueberries made this lamb dish. Those two flavors worked really well for the meat.
Lamb, Pickled Blueberries, Violet Mustard
The star of the meal is the perfectly prepared Miyazaki A-5. The meat is so flavorful and tender and cooked just enough so that all the flavor comes through. It truly doesn’t need the potatoes or sauce but they paired well together.
Miyazaki A-5, Potato Rusti, Romesco
The cheese was a simple French cream that wasn’t brie but was similar. My husband wasn’t a fan so I stole the rest of his. The honeycomb was excellent with a bite of the cheese as well.
Preparation of Cheese
The honey elderflower ice cream was so light. It was a nice way to start the multiple dessert courses and cleanse the palate from the meal.
Honey Elderflower Ice Cream
We then were presented with a simple chocolate cookie. We enjoyed it but it was rather unremarkable all things considered.
Warm Chocolate Cookie
The main dessert was the chocolate sphere that had multiple chocolates throughout. I remember liking it but it was a ton of food and wine at this point in the evening.
Spectrum of Chocolate
To finish it off the evening, we had 4 small tasty bites that we enjoyed.
Pistachio Petit Four
Praline Truffle
Pavlova
Tropical Caramel
After a lot of food and wine, I was feeling silly and there was a plate of chocolate shavings in front of me.
Can’t Take Me In Public
Can you tell my husband forgot to pack his tie and we had to buy one at the parks?
We can clean up well.
Dis_Yoda & Mr. Dis_Yoda
Overall, the meal was excellent and we are so happy that V&A is back. Is it an every year meal? No. Will we go back every few? Yes. The service is impeccable and the food amazing. It has the price tag to go along with that (it was just under $1500 for the two of us). It’s the price tag that holds me back some. When we did Europe in 2017 & 2019, we had amazing Michelin star meals for less – including the Chef’s Table at Gordon Ramsey’s. We're returning to Italy next year so we know we'll have some good meals then!
What did you think of the new decor? Any other discernible changes (other than a new menu and, of course, price) vs. pre-pandemic?
