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Old 06-08-2013, 08:34 PM   #1111
DrGaellon
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Quote:
Originally Posted by ses1230 View Post
Here is the quote: "The other irritiating thing is that many of the courses have an additional upcharge (since $135 a person isnt enough money, apparently) So for the entrees, if you want the lamb or chicken, thats included but if you want the beef? another $80. Pork tenderloin? Another $40."
Certain specialty items (caviar, filet mignon, Kobe beef) have an additional upcharge. Also, the wine pairings have an upcharge. (I can tell you that dinner for two, with no upcharges for food, and one shared wine flight, plus tax and tip, came to $475.)
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Old 06-08-2013, 09:11 PM   #1112
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Thank you, that makes me feel better. I will be looking or your review! Happy Anniversary!
Our's was around $350 including tip for 2 with no up charges and no alcohol.
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Old 06-08-2013, 09:40 PM   #1113
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Our's was around $350 including tip for 2 with no up charges and no alcohol.
This helpful! Can I ask if you used TiW?
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Old 06-08-2013, 10:36 PM   #1114
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Originally Posted by Cheshire Figment View Post

1. There is a strict dress code. No Shorts. No jeans. Men must wear jackets.

2. Children under the ago of ten are not permitted in V&A. Since this rule went into effect several years ago I have heard of only one exception being made, the Food Critic of The New York Times was at the Chef's Table and her children were very used to fine dining.

3. Even if they allowed children, it is a fixed price menu with no child price.

Thank you for the info. We will just stick to O'hana. :-)
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Old 06-09-2013, 10:10 AM   #1115
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This helpful! Can I ask if you used TiW?
We did not.
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Old 06-09-2013, 10:40 PM   #1116
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Victoria & Albert's menu from June 7, 2013

Amouse-Bouche
Piper Heidsieck Cuvee 1785 NV Brut

Imperial Caviar with Traditional Garnishes $105.00 ½ oz $210.00 1 oz

Roasted Duck with Watermelon Radish and Lavosh
Jules Taylor Sauvignon Blanc, Marlborough 2012
Octopus “A La Plancha” with Black Garlic Aioli
Granbazan Albarino, Etiueta Ambar, Rias Baixas 2011

Masago Crusted Diver Scallop with Cocnut-Curry Sauce
Poet’s Leap Riesling, Columbia Valley 2011
Alaskan Halibut with Yellow Tomato Bouillon and Almonds
Piano di Avellino Dei Feudi di San Gregorio, Campania 2011
Wild Turbot with Toasted Capers and Preserved Lemon $30.00
Domaine de la Solitude Chateauneuf-du-Pope Blance, Rhone 2010

Braised Oxtail and Cherry Ravioli with Roasted Red Peppers
Highflyer Centerline, Napa 2008
Veal Tenderloin and Cheek with Petite Celery
Beni di Batasiolo Dolcetto d’Alba,, Piedmont 2011

Mangalitsa Pork with Roasted Beets and Toasted Caraway Vinaigrette
Cuvelier Los Andes Malbec, Mendoza 2009
Poulet Rouge with Hen of the Woods Mushrooms and Gnocchi
Talley Vineyards Estate Pinot Noir, Arroyo Grande Valley, 2010
Onion Ash Niman Ranch Lamb with Sauce Soubise and Ramps
Gigondas Domaine du Grapillon d’Or, Rhone 2011
Austrailian Kobe-Style Beef Tenderloin with Smoked Garlic-Potato Puree $35.00
Iwate Japanese Beef with Oxtail Jus $90.00
Silver Oak Cabernet Sauvignon, Alexander Valley 2008

Sottocenere Al Tartufo, Parmigiano Reggiano, Colston Bassett Stilton, Gouda Reypenaer XO
Qunita do Crasto Late Bottled Vintage Porto 2007
White Chocolate Gelato with Tableside Shavivngs
Bosio Moscato D’Asti, Santo Stefano Belbo 2011

Tanzanian Chocolate Timbale with Orange Scented Milk Chocolate
Meyer Lemon and Blood Orange Purse with Blackberry-Violet Sherbert
Caramelized Banana Gateau
Vanilla Bean Crème Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle

“Celebes” Coffee, Tea, and Friandises

Scott Hunnel, Chef de Cuisine @ Erich Herbitschek, Pastry Chef @ Israel Perez, Maitre d’Hotel
Menu Prix Fixe $135.00 per Guest. May we suggest our Wine Pairings $65.00 per Guest.



Click here for my review with photos.
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Last edited by Conservative Hippie; 06-09-2013 at 10:46 PM.
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Old 06-10-2013, 06:42 PM   #1117
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Quote:
Originally Posted by Kathymford View Post

This helpful! Can I ask if you used TiW?
We were just there a few weeks a go and used TIW with great success. We each had a glass of wine and a glass of champagne (the wine tasting tends to be too much wine for us). The discount was great.
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Old 06-10-2013, 07:53 PM   #1118
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Has anyone ever done New Year's Eve at V&A? DH and I are thinking about trying to do that this year. I'm curious about what their special menu might be.
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Old 06-10-2013, 09:23 PM   #1119
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Don't know what the current price is... but I looked it up and in 2009 it was 8-10 courses and was $375 a person including wine and gratuity...
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Old 06-10-2013, 09:58 PM   #1120
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After some googling, I found a blog post from Disney Parks from last year.

http://disneyparks.disney.go.com/blo...-world-resort/

It was $475 last year and I'm going to imagine it would be the same or more this year. Obviously we didn't expect V&A to be cheap, but that definitely is more than we want to spend.
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Old 06-18-2013, 03:36 AM   #1121
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Firstly apologies if this has already been covered. We are planning V&As next year with DD(15) & DS(13), we're all foodies except DS.He will try most things,but doesn't do veg & sauces.I hear that the chef is accommodating, but how much? I certainly would not want to disrespect the chef and his work by asking for plain food,but i would love DS to experience the magic V&As. We have done all the Signatures and he's loved them all,Citricos & Narcoosees being his favourites.TIAx
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Old 07-30-2013, 07:52 AM   #1122
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Anyone know if V&S's will be closed in Jan/Feb '14? Have been trying to make a reservation online but there's a whole week where it is fully booked which seemed a little strange. I can get a reservation for any random date/time up until the last week of January then nothing.
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Old 07-30-2013, 07:58 AM   #1123
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After the last week of January is more than 180 days out so you can't book yet
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Old 07-30-2013, 08:13 AM   #1124
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I am not very much into fine signature dining at Disney World but I read a lot on this thread now as I think V&A is a very considerable dining option.


Is it a problem to get the Chef Table?? Everyone is talking about the 180+10 days...I just tried 2 dates and would have been able to book it.

Nice restaurant, would love to eat there for a special occasion someday.
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Old 07-30-2013, 09:01 AM   #1125
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After the last week of January is more than 180 days out so you can't book yet
I was trying 180 days from now. I found it to be fully booked from 19-27th January next year which is within the 180 days. Just wondered if there was something going on as I can get a booking any other day apart from that week. Am hoping that the next two week will free up something as I'll be in Florida until 15th February.
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