Celebrating 10 years together, a trip to Victora & Albert's

[Beka]

The next round was seafood.

The waitress poured the most aromatic wine I've ever smelled. It was very citrusy (I'm gonna make up words as I go, if needed. Poor spell check.) and smelled like how I think a grapefruit SHOULD smell. (I'm not a fan of grapefruit.) Domaine Font de Michelle Chateauneuf du Pape Blanc, Rhone 2010 Sorry, no pictures.

Kyle had the turbot (extra $30 for those who are pricing this.)

Wild turbot with toasted capers & preserved lemon.
The turbot was light & flaky, not fishy at all. It was a good sized portion as well. I didn't taste it, but Kyle said the lemon overwhelmed the delicate flavor of the fish, but it wasn't off-putting.

I had the diver scallop & gulf shrimp cioppino with Maine mussel & fennel nage.

Oh. Mah. Gaw. That broth stuff? Delicious! And the scallop... that's what it would taste like if butter came from the sea. Know how some scallops aren't treated right & get rubbery? Or have grit in them? Not this one. Yum. The sear on it caramelized the scallop... oh my. Really, it was excellent. ETA: I forgot to mention the mussel. Now, I like the flavor of them, but apparently I have NEVER had one cooked properly before this night. The flavor was mild, and it was tender, not chewy. So good!

Next they served us brioche. Because I love bread so much, it will get its own post, giving it the respect it's due.

[TheNewMrsB]

Yuuuuum! The cioppino...OMG. I love scallops and mussels and am just dreaming over what they must have tasted like.

Yes. Brioche totally deserves its own post.

[igk]

Originally Posted by Beka

I should also note that between courses, the pastry chef had prepared freshly baked breads.

Here's the hand-rolled French Baguette, served with a European style (apparently it's higher in fat??) butter:

I love bread. Think they can make an adult sized version of this, so I can wrap myself in it like a cocoon and eat my way out? Or is that a bit gluttonous?

I don't know about gluttonous - it would certainly be glutinous
Enjoying reading the review - one day I hope to make it there

[alex9179]

I am LOVING this

We're going on Nov 1 for our 11th anniversary celebration. I'm sooo looking forward to it. We have never had an experience remotely like it and your pictures and descriptions are making my mouth water!
We're also going to try things we might normally pass...this is the place to experiment, right?

[mamaboogie]

This is great!

We are also going in August for the first time and we can't wait!

[happy2012]

Seafood looks tasty!

[Beka]

Hey all! I'll be posting an update tomorrow. Worked 2 12s on a new unit in a new hospital and my brain is FRIED!

Have a great Memorial Day! Be safe this weekend!

[MarvelPrincess]

This looks amazing! My mother offered to take me here as my 21st birthday gift but I'm not sure if I want her to spend that kind of money

[bethko1]

Wonderful reviews!

[Beka]

Originally Posted by alex9179

I am LOVING this

We're going on Nov 1 for our 11th anniversary celebration. I'm sooo looking forward to it. We have never had an experience remotely like it and your pictures and descriptions are making my mouth water!
We're also going to try things we might normally pass...this is the place to experiment, right?

If not at V&A's where else? That was our mind set! Plus, they know how to cook things properly (like duck) that if cooked wrong would be completely off-putting (well, more so than other foods).

Originally Posted by mamaboogie

This is great!

We are also going in August for the first time and we can't wait!

I hope you write a report! I'm sure the menu will be different then!

Originally Posted by happy2012

Seafood looks tasty!

It was SO good! Probably my favorite course!

Originally Posted by MarvelPrincess

This looks amazing! My mother offered to take me here as my 21st birthday gift but I'm not sure if I want her to spend that kind of money

Why not? It's not just dinner, it's an experience! It'll be some great mother/daughter time. Go for it!

[Beka]

Brioche!

BRIOCHE!!!!

Roses are red
Violets are blue
Brioche is delicous!
Butter is too!

There's a reason I'm a nurse & not a poet.

Bread Porn:


For those who haven't had brioche before.... this was light, airy, but had good tooth to it. There was something to chew. Oh my. I'm HOOKED! It was an herb brioche, served with herb butter. I might have to kidnap the pastry chef now & have him bake bread in my kitchen all day.

[Beka]

I don't know what on earth you'd name this round, but it was delicious!

I had the herb-crusted Ocala Rabbit & Sausage with carrots:


I ordered this simply because it had been since I was 15 or so when I last had rabbit. Rabbit tastes to me like everything fried chicken should be. I really do like it. That being said, I kind of wished that I had gotten the quail dish (roasted quail with Asian pears & Serrano ham jus) instead, because I've never had quail before.

Kyle had the Porcini mushroom soup with wild mushroom bread pudding.

...
...


Oh.
My.

This was pretty rich, and tasted more like a fall dish to me, but it. was. wonderful. It was all of the best flavors of Thanksgiving in a bowl. If you've had the mushroom soup at Artist Point, it's a bowl of greasy slop in comparison to this. (Well, I'm not much of a fan of AP's mushroom soup anyway. But still.)

[iloveeeyore]

Your review is amazing so far. Thanks for taking the time to write it. I hope we have an opportunity to try V&A's some day! I just have to convince DH to pack a jacket!

[Backstage_Gal]

Beka, awesome report. Isnt V&A's fabulous? I had the good fortune to go twice for free, but that was over 20 years ago. We took my mom one of the times, and she got a real kick out of the placing of napkins on her lap every time she got up.

We (I) contemplated going back for our 40th anniversary, but my inner cheapscate won out and we ended up not doing anything

[smile4stamps]

WE are going in October!! I currently have the Chef's Table booked!! I was shocked it was still available. Still need to come up with the added $$ for that!