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Old 04-19-2010, 04:49 PM   #301
TinkerBelle_325
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Quote:
Originally Posted by BC1836 View Post
The posting of the recent menu by TinkerBelle_325 reminds us that we may skip V&A when we return in a few months. The repetitive menu selections need to be replaced. But where do we go for that special dinner and first-rate service?
I didn't find the menu repetative at all. While the proteins were all similar, if not the same, as my previous visit in Sept 2009, the preparations were all different. They had been changed to reflect seasonality. In fact, my DDad requested the Timbale of Ratatouille that he had in Sept 2009 and he got an entirely different preparation! The Sept one was rich and earthy, whereas the March one was lighter and sweeter, reflecting the differences between Fall & Spring.

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But, Fess Parker Riesling sells for $13 a bottle.

I expect higher quality and more expensive wines for my $70 wine pairing.
This past weekend I bought a Medaille D'Or winning bottle of 2008 Chateau Pey La Tour for $15. The price of a wine does not always reflect its quality.

Also, mark ups on wine are HUGE...a $13 bottle could easily sell for $40-50 on a restaurant menu. Prices in liquor stores aren't reflective of what a restaurant will charge. Any way you cut it, $60 (the pairings are not $70), for 6 glasses of wine is a fantastic deal.

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Originally Posted by ReggieB View Post
The menu changes regularly in that it tries to be as seasonal as possible. So if you go the same time every year things look similar. However, I've never had any course exactly the same twice, I've had different presentations of things, but never exactly the same.
I have to agree, I've had the same "dish" more than once and the preparation varried dramatically.

I find that the proteins remain constant and there is a wide variety! Our menus had lobster, buffalo, scallops, shrimp, salmon, turbot, poulet rouge, duck, pork, veal, lamb, beef...that is a pretty wide reaching menu if you ask me. Name another restaurant at WDW that offers a dozen different proteins.
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Old 04-19-2010, 06:13 PM   #302
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The menu changes regularly in that it tries to be as seasonal as possible. So if you go the same time every year things look similar. However, I've never had any course exactly the same twice, I've had different presentations of things, but never exactly the same.
Yes, I realize that - given that the recent thread discussion has been about the repetitive nature of the menu, my point was simply that the posted menu and what I experienced only a few weeks prior were in fact pretty different.
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Old 04-20-2010, 11:16 AM   #303
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Master Pastry Chef Erich Herbitschek lovers challanges! Just request it in advance and it will show up. Of course, it will cost extra.
Excellent!!! Thank you.
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Old 04-20-2010, 12:38 PM   #304
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We are planning to go there in Nov. I noticed on the online menu that many of the desserts have dairy in them. I have recently become lactose intolerant. If I mention that when I make my reservation, will they have lactose free options for the other courses as well as the dessert?
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Old 04-20-2010, 01:15 PM   #305
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We are planning to go there in Nov. I noticed on the online menu that many of the desserts have dairy in them. I have recently become lactose intolerant. If I mention that when I make my reservation, will they have lactose free options for the other courses as well as the dessert?
Yes! Make sure it is noted on your reservation, and you can always call to confirm a week or so before your dining date. I have usually had a call directly from them a few days out just to confirm the booking and they have always asked about any likes/dislikes and dietary concerns.
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Old 04-20-2010, 02:27 PM   #306
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Scott Joseph, the former Restaurant Critic for The Orlando Sentinel, has just today published a review of dining in the Queen Victoria Room.
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Old 04-20-2010, 10:35 PM   #307
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Can you use TIW for the Queen Victoria Room?
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Old 04-21-2010, 01:41 AM   #308
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Can you use TIW for the Queen Victoria Room?
Nope.
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Old 04-21-2010, 09:01 AM   #309
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No TIW for either the Chefs Table or Queen Victoria Room. It's good for the main dining room only.
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Old 04-21-2010, 09:11 AM   #310
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Originally Posted by Cheshire Figment View Post
Scott Joseph, the former Restaurant Critic for The Orlando Sentinel, has just today published a review of dining in the Queen Victoria Room.
We were there that night. I only know this because our server told us they had 8 members of press in the Queen Victoria Room to promote this new room. That Victoria and Alberts does not advertise, but they invite press to come in. It was lots of fun to watch 8 servers, one plate each, at each course walking to the room. It was like a parade each time.
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Old 04-21-2010, 10:49 AM   #311
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Cheshire: Thanks for that Scott Joseph review!!!
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Old 04-21-2010, 02:09 PM   #312
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FIRST TIMER @ Vic and Al Question

We have reservation for this August at the Dining room at Vic and Al's. Given that this is our first time eating there, we are wondering if is it fine for my DS to use his SLR camera with flash? Will other patrons be bothered by his random flashing??
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Old 04-21-2010, 03:52 PM   #313
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We have reservation for this August at the Dining room at Vic and Al's. Given that this is our first time eating there, we are wondering if is it fine for my DS to use his SLR camera with flash? Will other patrons be bothered by his random flashing??
The staff specifically encouraged us to take pictures if we wanted and said not to worry at all about the flash. And TBH, if others took pictures, we never noticed it. Honestly, it's such an immersive experience, I hardly noticed a thing beyond our table, except for the nearby harpist.
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Old 04-21-2010, 04:05 PM   #314
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Sorry if this has already been asked in this thread but kids are sick and I don't have time to read 21 pages of posts... :-) DH and I are thinking of doing the Chef's Table for our 10th Anniversary. Is it worth the price? I'm still not sure I want to spend $500+ on one dinner. We went to V&A's on our honeymoon, so it would be very romantic to go again on our 10th. (We did the main dining room on our Honeymoon and have never done the Chef's Table) If anyone of you has been, is it worth $250 a person?
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Old 04-21-2010, 05:11 PM   #315
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Originally Posted by Cheshire Figment View Post
Master Pastry Chef Erich Herbitschek lovers challanges! Just request it in advance and it will show up. Of course, it will cost extra.
What is this, and how much extra does it cost? Thanks!
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