Victoria & Albert's - Picture Trip Report

Discussion in 'Disney Dining Reviews' started by ehagerty, Jan 13, 2009.

  1. ehagerty

    ehagerty DIS Veteran

    Joined:
    Jul 16, 2001
    Messages:
    2,099
    We are particularly partial to seafood....

    Florida Black Grouper with Artichokes, Fennel, Leeks and Jamon Iberico

    [​IMG]


    Wine Pairing: Domaine Vincent Girardin Santenay 1er Cru Clos de Tavannes 2006





    Caramelized Diver Scallop with Zellwood Corn Ragout

    [​IMG]


    Edible art!!


    .
     
  2. Avatar

    Google AdSense Guest Advertisement


    to hide this advert.
  3. TigerKat

    TigerKat DIS Veteran

    Joined:
    Apr 29, 2006
    Messages:
    39,636
    Simply incredible!:goodvibes
     
  4. DWFan4Life

    DWFan4Life DIS Veteran

    Joined:
    Jan 7, 2009
    Messages:
    3,467
    Wow, foods are delicious. We better try that in our next trip. I love it. Thanks and looking forward for more pics.

    Have a nice day. :)
     
  5. blackears

    blackears Mouseketeer

    Joined:
    Apr 27, 2008
    Messages:
    120
    Yes, I highly recommend V&A's...it's more than a meal, it's an experience, an adventure and a great way to step out and have some fun.
     
  6. ehagerty

    ehagerty DIS Veteran

    Joined:
    Jul 16, 2001
    Messages:
    2,099
    Kurobuta Pork Tenderloin and Belly with Baby Beets and Sherry Bacon Vinaigrette

    [​IMG]


    Far left: Potato/Parsnip gratinee
    Middle: Pork Belly - wonderfully rich bacon
    Right: Tenderloin




    Pennsylvania Lamb with Kabocha Squash and Italian Chestnut Sauce

    [​IMG]


    Wine Pairing: Familia Schroeder "Saurus" Merlot, Patagonia 2003




    Marcho Farms Veal Tenderloin with Yellow Chanterelles and English Peas

    [​IMG]




    .
     
  7. Sazzo'sMommy

    Sazzo'sMommy DIS Veteran

    Joined:
    Sep 26, 2003
    Messages:
    886
    This is wonderful and very well photographed!:thumbsup2
     
  8. bonnielynn

    bonnielynn DIS Veteran

    Joined:
    Jan 15, 2005
    Messages:
    1,354
  9. OurDogCisco

    OurDogCisco DIS Veteran

    Joined:
    May 30, 2002
    Messages:
    3,969
    Yummy... and great photography... I hope this place is still there in 10 years my kiddos are way too young to enjoy it now. Maybe I'll have to do a date night one of these years.
     
  10. happybratpack

    happybratpack <font color=green>Just Maryann :)<br><font color=b

    Joined:
    Jan 24, 2005
    Messages:
    3,682
    Awesome report...can't wait to see more!
     
  11. engle

    engle DIS Veteran

    Joined:
    Jul 1, 2005
    Messages:
    2,125
    Really, I am in awe, drooling, stunned beyond words. I love V&A. I can't get enough.
     
  12. ehagerty

    ehagerty DIS Veteran

    Joined:
    Jul 16, 2001
    Messages:
    2,099
    Colston Bassett Stilton, Comte Fort des Rousses and Chabichoi du Poitou

    [​IMG]



    Wine Pairing: Qinta do Crasto Late Bottled Vintage Porto 2001




    White Chocolate Gelato with Tableside Shavings and Micro Orchids

    [​IMG]



    I thought for sure a photo with so much "white" would not turn out - and it turned out to be one of my favorites!



    .
     
  13. ehagerty

    ehagerty DIS Veteran

    Joined:
    Jul 16, 2001
    Messages:
    2,099
    Tanzanian Chocolate Pyramid, Hawaiian Kona Chocolate Souffle and Peruvian Chocolate Ice Cream and Puff Pastry


    [​IMG]



    [​IMG]



    [​IMG]





    Grand Marnier Souffle

    [​IMG]





    Caramlized Banana Gateau

    [​IMG]
     
  14. ehagerty

    ehagerty DIS Veteran

    Joined:
    Jul 16, 2001
    Messages:
    2,099
    Friandise, anyway

    [​IMG]


    What you have here are three post-dessert treats

    Left: cookie - some variation on Russian tea cookie, Mexican wedding cake - almond, I think. Excellent, but for those of us of a certain age, we grew up in neighborhoods with first generation immigrants who made these from scratch every Christmas, and shared them. Excellent, familiar, but not what you would call unique (not that everything has to be unique, just observing...)

    Middle: chocolate covered caramel - liquid caramel - liquid still slightly WARM caramel. Unlike anything I've had before. Buttery, rich - probably not something that can be commercially made / sold - wouldn't withstand distribution.

    Right: probably has a "real" name, but to get you oriented quickly, we'll call it a "gourmet gum drop" - only soft and chewy - with fresh, tart fruit flavor. Loved it! DSs let me have them all!!


    Up next (and last), a visit to the kitchen!




    .
     
  15. Missin'Disney

    Missin'Disney DIS Veteran

    Joined:
    Aug 27, 2006
    Messages:
    648
    Thank you for taking the time to share! Can't wait to take the trip to the kitchen!! :thumbsup2
     
  16. TheDISneyFamily

    TheDISneyFamily <marquee><font color=peach>°O° DIS Friendship Pixi

    Joined:
    Aug 5, 2007
    Messages:
    1,581
    We just had our 20th Anniversary dinner at Victoria & Albert's last week. :love: :cloud9: We didn't take any pictures this time. (not that any of my pictures would have turned out half as good as yours!) I hope you don't mind, but when I write about our dinner in my TR, I plan on posting a link over here so everyone can see what the heck I'm talking about! :thumbsup2 Thank you so much for posting these amazing pictures! I'm glad you had a great dinner with your sons, and I hope you get to go back with your DH later this year! :goodvibes

    Cheers!
    -Michelle
     
  17. Poppinsme

    Poppinsme I LOVE SMILEYS

    Joined:
    Jul 27, 2005
    Messages:
    1,760
    We love V&As and cant wait to go back. What a ray of sunshine you brought into my life with your beautiful Pics. Thank You! ::yes:: :)
     
  18. manajaq

    manajaq Earning My Ears

    Joined:
    Jul 15, 2008
    Messages:
    14
    This is a very enjoyable review, thanks for taking the time to share it! I am especially impressed with how artistic each dish is - as you said in one post, it really is edible art! Fantastic!
     
  19. ehagerty

    ehagerty DIS Veteran

    Joined:
    Jul 16, 2001
    Messages:
    2,099
    Chef Aimee smiling with DSs - note the series of awards on the wall!!

    [​IMG]




    Pastry station

    [​IMG]




    Note - the cake was a special order. The private room was in use - a former Imagineer hosts an annual dinner for 20+ - and this was their dessert.




    Chefs hard at work

    [​IMG]



    At this point, I was just pleased to be in the kitchen - I have NO idea what they were doing.


    Why was I in the kitchen? Dunno - they asked if I was interested! Maybe they ask everyone. Maybe they thought anyone silly enough to take pictures of food might LIKE to see the kitchen. Who knows! Next time, I'll take more pictures and ask more questions.



    I don't know if it was the Manager (Israel Perez) or our server Anita (formerly known as "Victoria") who mentioned that V&A has three times the staff proportionate to the number of diners (I think that was the ratio - we are talking SIX glasses of wine over 3 hours.... with at least a couple of bottles of bubble-water). Might contribute to "three times the cost". Almost certainly contributes to the number of items, complexity of each item, sheer detail composing each item into artwork available to us in this very special, delicious, creative, beautiful, unique dining experience.

    I loved it.




    .
     
  20. EeyoreFans

    EeyoreFans Earning My Ears

    Joined:
    Jan 5, 2009
    Messages:
    3
  21. Flossbolna

    Flossbolna Sea days are just so relaxing!

    Joined:
    Sep 8, 2006
    Messages:
    7,386
    Thanks for the fantastic report!! I have always hesitated to think about spending that much money on a meal, but the way you describe it, I think I am getting more tempted to try it as a very special experience!
     

Share This Page