~We seldom report of having eaten too little~ w/ PICS! ~ UPDATE: New Thread Started!

Discussion in 'Disney Dining Reviews' started by TinkerBelle_325, Jan 28, 2009.

  1. MickeyNicki

    MickeyNicki It is pretty darn sad when a valet picks you out a

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    DIS YODA!

    Thank you thank you!


    That shrimp pasta dish sounds wonderful but I really want that artichoke risotto with the red snapper and that gingersnap apple dessert looks yummo!
     
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  3. TinkerBelle_325

    TinkerBelle_325 Magical Musing Meg

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    Hi everyone!

    Sorry I'm a bit behind, I've been writing up V&A and there is quite a bit to tell! We also had a very unique dinner at the California Grill last night. We are switching hotels today so I'm hoping to have time to do amuse and first course from V&A and the garden view

    Hey Nicki!

    I see that DISyoda helped me out with the FF menu. We are eating there tonight so I'll be able to give a review. I'll PM you about meeting, looking forward to it! :)

    DISyoda! I'm 99% sure that we saw you at V&A. Were you seated at a table in the centre of the main room near the kitchen entrance? We were at a table near the entrance to the restaurant, we would have been to your left as you were looking out.
     
  4. GirlfromTN

    GirlfromTN Mouseketeer

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    I can't wait to read all about V&A! I just made a reservation there for December (never been before). :)
     
  5. Me&3

    Me&3 DIS Veteran

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    I hope you have lots of pics:). Have a great day:goodvibes.
     
  6. JoQuo711

    JoQuo711 Mouseketeer

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    For what it's worth, they had the oysters on the app menu even way back in May (different accompaniments, but the prep was the same). They were excellent, one of the best appetizers I ever had.
     
  7. kabuki

    kabuki <font color=green>It's free if you pass out in the

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    Good to know! Thanks!:goodvibes
    It's always the thing that seems to be one the menu the week before I go! :confused3 Maybe we will get lucky this year!
     
  8. Dis_Yoda

    Dis_Yoda DIS Veteran

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    No problem! I myself am debating between that entree and the red snapper.

    Have a good meal tonight there! We're there tomorrow and the smells have been making us hungry when we've passed it.

    That was me! I saw the two parties of 3 as there was one behind me also but when I saw the other person taking pictures I knew it was you.
     
  9. TinkerBelle_325

    TinkerBelle_325 Magical Musing Meg

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    And now....to review the best meal I have ever had....

    We arrived at Victoria & Albert's at 5:15 and moments after we had stepped into Citrico's lobby we were escorted past those wood and frosted glass doors and into the beautiful dimly lit world within.

    We were seated at a table in the main room, near the entrance of the restaurant. I was thrilled as it was located directly under a potlight. This way my photos would turn out but the light was not glaring and did not take away from the overall atmosphere.

    The service is impeccable, your seat is pulled out, napkin placed across your lap, seat pushed in, ladies are offered stools for their purses. Shortly after we were seated Dan, one of our 3 servers for the evening came and filled our water glasses, offered pre-dinner drinks and explained that our serving team would consist of himself, Mike and another gentleman whose name I sadly cannot recall.

    Here are some pictures of our table:

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    As you can see, we were accepted relatively early for our 6pm reservation. I would say the first seating ended up being about 2/3rds full.

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    Three of the most flawless red roses I have ever seen

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    A lamp provides soft lighting

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    Full Centerpiece

    Mike, the second member of our serving team (who turned out to be our "primary" server) came to hand us each our menus. My DDad is allergic to white fleshed fish (but can eat tuna, salmon, shellfish etc) and both my DDad and I are allergic to mouldy cheeses such as blue.

    Therefore, DMom, DDad and I received three different menus, varying only slightly from one another.

    We were all given the same "amuse bouche" which Mike described as a "Celebration of Summer Tomato"

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    I appologize in advance...I was so excited to try this that I accidently ate the majority of the top left corner before taking a picture :headache:

    Starting from the top left corner we had:
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    The chefs take on a Caprese salad - - buffalo mozzarella, heirloom cherry tomatoes, toasted pine nuts and extra virgin olive oil

    I will start this off by saying that tomatoes are about the only ingredient I "hate" in their raw form, but there was no way I was leaving any piece of this amuse untouched. I still dislike the texture, but from a taste perspective this was creamy, tangy and rich. A great bright start to the meal. This was the "safest" and most traditional of the amuse offerings.

    Top right corner:
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    An organic hen's egg filled with roasted tomato and fennel custard

    Once again, I thought "Oh great, they are batting a thousand, I really don't like fennel either" Oh my god was I wrong. The custard was silky, still warm and tasted like the most wonderful tomato sauce you could ever imagine. It was earthy, slightly sweet with a gentle acidity, I couldn't taste either the tomato or fennel independently, they were simply accents in an overall taste. My favorite of the amuse offerings.

    Bottom right corner:
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    Roma Tomato Sorbet with Olive Oil Powder

    What amazed me most about this amuse was that I didn't touch it until VERY last and it was still perfectly cold and set. This was a brighter flavor than the custard and the olive oil powder tasted entirely different than the olive oil drizzled on the caprese salad. This was the most refreshing of the amuse offerings.

    Bottom left corner:
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    Sliver of heirloom tomato with a pesto and cherry tomato vinaigrette, topped with olive oil poached octopus.

    I must admit, this was a bit scary at first. I've seen octopus many times and find it rather intimidating. However, as I looked at this amuse, I pondered the fact that I have eaten escargot and that this really can't be any "worse" (I love escargot btw :thumbsup2). It had a surprising texture, like a cross between chicken and shrimp, it was very lightly seasoned, allowing the natural "sea salt" flavor to come through. All in all I thought it was surprisingly good. This was the most risky amuse in my opinion.

    At this point, I will post what we each ordered:

    Tink
    Sesame Crusted Big Eye Tuna with Tat Soi Salad, Lotus chips, Tamari Honey Foam, Tuna Carpaccio topped with Tuna tartare and wasabi caviar

    White King Salmon with California Asparagus, Crab Sphere and Sauce Bearnaise

    Duck Breast, Duck Sausage with Rhubarb and Salsify and Duck Confit with Duck Proscuitto, with Cherry Reduction Sauce

    Kurobuta Pork Tenderloin and Belly with Baby Beets, Root Vegetable Gratin and Sherry Bacon Vinaigrette

    White Chocolate Gelato with Micro Spearmint and Tableside White Chocolate Shavings

    Tanzanian Chocolate Pyramid with Hazelnut Crisp, Edible 24 carat gold and strawberries, Hawaiian Kona Chocolate Soufflé with Godiva Anglais, Peruvian Chocolate Ice Cream on Chocolate Puff Pastry

    DDad
    Sesame Crusted Big Eye Tuna with Tat Soi Salad, Lotus chips, Tamari Honey Foam, Tuna Carpaccio topped with Tuna tartare and wasabi caviar

    Timbale of Ratatouille with 100 year old Balsamic

    Duck Breast, Duck Sausage with Rhubarb and Salsify and Duck Confit with Duck Proscuitto, with Cherry Reduction Sauce

    Niman Ranch Lamb with Fall Vegetables and Celery Root

    Gouda Beemster XO, Coach Farm's Goat, 16 month aged parmigiano-reggiano and Thomasville Tomme

    Caramelized Banana Gateau

    DMom
    Sesame Crusted Big Eye Tuna with Tat Soi Salad, Lotus chips, Tamari Honey Foam, Tuna Carpaccio topped with Tuna tartare and wasabi caviar

    Halibut with Zellwood Corn and Bamboo Rice Ragout

    Poulet Rouge with Mushroom-Truffle Ragout, English Peas and Yellow Chanterrelles

    Niman Ranch Lamb with Fall Vegetables and Celery Root

    Colston Bassett Stilton, Coach Farm's Goat, 16 month aged parmigiano-reggiano and Thomasville Tomme

    Caramelized Banana Gateau
     
  10. Bellaaurora

    Bellaaurora Earning My Ears

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    I can't wait to hear more about V&A! We are going one month from tomorrow, and I cannot wait.
    By the way, what beautiful pics!
     
  11. TinkerBelle_325

    TinkerBelle_325 Magical Musing Meg

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    Hi everyone!

    We had a fantastic dinner at Flying Fish tonight :thumbsup2

    We will definitely be adding it into the rotation :goodvibes

    I'm sorry guys, but I'm having issues with shutterfly and can't seem to access my photos :sad2: but I promise I'll update again tomorrow!
     
  12. BriarRosie

    BriarRosie <font color=blue>Creator of Tag Fairy Haiku:<br>Cl

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    The amuse bouche looked fabulous! :thumbsup2

    Looking forward to the rest of the reviews of V&A.
     
  13. TinkerBelle_325

    TinkerBelle_325 Magical Musing Meg

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    I left off after the amuse bouche at Victoria & Alberts.

    Just before our first course was served the first of three bread offerings was brought out.

    French Baguette with Unsalted European Style Butter
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    This was lovely! The bread was still warm, with a slight crust, the butter was rich and the lack of salt actually allowed you to taste the bread more.

    Cold Appetizer
    ALL - Sesame Crusted Big Eye Tuna with Tat Soi Salad, Lotus chips, Tamari Honey Foam, Tuna Carpaccio topped with Tuna Tartare and wasabi caviar
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    On the left was a tuna carpaccio, topped with a tuna tartare. This was very bright and citrusy in flavor.
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    In the centre was the tamari honey foam, which paired well with both tuna offerings. Just above the foam was a bit of wasabi tobiko.

    On the right was the seared tuna, two generous slices, coated in sesame seeds and wasabi powder. This was layered like a napoleon with crispy lotus chips and crystallized ginger.
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    Of the two, the offering on the right was out of this world! It was earthy and rich, and very addictive. I could have eaten several but we still had 5 courses to go!

    Fish Course
    TINK - White King Salmon with California Asparagus, Crab Sphere and Sauce Bearnaise
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    Our server, Mike, explained that white king salmon is exceptionally rare. Only 5% of the wild king salmon is classified as white or ivory. The reason for the pale flesh is that the fish does not absorb the same chemical pigment as other salmon (by eating shrimp etc.). He explained that it was likely a once in a lifetime chance to eat this particular fish.

    I am a big fan of salmon, but this tasted entirely different. It was saltier, richer and had a slightly more dense texture. It paired very well with the Bearnaise and the asparagus. I was particularly fond of the slivers of asparagus on the plate. Topping the salmon was a "crab sphere" which was basically a perfectly executed crab cake.

    DMOM - Halibut with Zellwood Corn and Bamboo Rice Ragout
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    From what I can recall this was actually served with a corn ragout and a polenta rather than bamboo rice. DMom raved about it and was surprised by the large portion. She said the sweetness of the corn complimented the fish very well.

    DDAD - Timbale of Ratatouille with 100 year old Balsamic
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    As DDad is allergic to white flesh fish he was skeptical about the white salmon. Typically, salmon is perfectly fine for him and causes no reaction, but he doesn't know exactly what it is about white flesh fish that cause his reaction. He felt it was safest to order from the vegetarian menu. Plus he had wanted to order ratatouille since we saw the movie :lmao:

    The cylinder is made of a sliver of zucchini, with finely diced, rich and flavorful ratatouille in the centre. It was topped with a parmesan cracker, surrounded by peeled heirloom cherry tomatoes and finished with 3 drops of 100 year old balsamic (cleverly in hidden mickey form). Mike told us that those 3 drop equaled about $15 worth of balsamic :scared1:

    I would kill to replicate this! The perfect dice made the vegetables indistinguishable from on another, taking away that visual distraction added to focusing on the flavor as a whole rather than its parts.

    That is all for tonight, we still have 4 lovely courses AND a tour of the kitchen to go :thumbsup2

    As an update on TODAY - we had lunch at Chefs de France and dinner at Jiko. Coming up tomorrow = lunch at Flame Tree BBQ and dinner at Epcot, F&W festival booths.
     
  14. kxs401

    kxs401 Mouseketeer

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    I can't wait to eat at V&As. It will happen someday!
     
  15. LoraJ

    LoraJ <br> I need a vacation!<br><font color="blue">Want

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    Gorgeous photos! I would love to do V&A someday.
     
  16. podsnel

    podsnel <font color=blue>just skippin' around, amusing mys

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    We dined at V&A's the night before you and had just about all the same things you did- soooooooooooo wonderful!!!:cloud9: We ate at Citricos the night you were at V&A's and when we were leaving, Diane (who seats you and takes GREAT photos! :goodvibes) saw us and ran out of the restaurant to give me 2 huge hugs because we missed saying goodbye to her the night before. :hug: What a wonderful restaurant with the BEST staff EVER!!!! :thumbsup2
     
  17. TinkerBelle_325

    TinkerBelle_325 Magical Musing Meg

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    Hi everyone!

    Sorry for the lack of updates! We've been very busy. Yesterday we had lunch at Flame Tree BBQ and dinner around the world. We've now tried the following booths:
    Canada
    Greece
    New Zealand
    France
    Japan
    New Orleans
    Hops & Barley
    Italy
    Vienna
    Germany

    Today we are having lunch at Wolfgang Puck Express and dessert at Ghiradelhi. Then a bit more around the world (Australia, South Africa and Ireland plus any repeats) as well as a dinner reservation at Tokyo Dining and a meeting with Mickey Nicki in France! :)
     
  18. oybolshoi

    oybolshoi <marquee><font color=green>You say vacation addict

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    I'm so glad you're having a good time ... everything sounds delicious!

    May I ask a favor? And if you say no that's perfectly fine. Is there any way that you could list the upcharge items from the V&A menu along with their prices? I'm trying to set a tentative budget for our dinner there on the 18th and I know we'll do some of those items I'm just trying to figure out how much more it will cost.

    Thanks! :hug:
     
  19. kabuki

    kabuki <font color=green>It's free if you pass out in the

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    Good call! :thumbsup2
     
  20. TinkerBelle_325

    TinkerBelle_325 Magical Musing Meg

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    No problem! Off the top of my head....the caviar was $150 for 1/2 oz and $390 for 1oz. The abalone was $30. The Australian Kobe was $35 and the waguyu was $80. I'll double check my menu later tonight :) right now I'm waiting for my ADR at Tokyo Dining! Yum!
     
  21. Me&3

    Me&3 DIS Veteran

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    I really like Tokyo Dining. Its nice to sit by the window and just eat sushi and people watch.
     

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