christinou
<font color=teal>Is now a Tag Fairy believer and i
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can't wait to see more......
A culinary revelation: Victoria & Albert's, Main Dining Room - October 28th 2010
- Thread starter TinkerBelle_325
- Start date
littleshells
Earning My Ears
- Joined
- Apr 1, 2011
- Messages
- 37
It all looks amazing. I would not have been happy at all about the missed bread service though, you should have said something! I mean high rollers or not that's unacceptable for the price you're paying!
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
We did mention it
and our servers were aghast! They brought it immediately. Overall, Victoria and Albert's is an outstanding experience. It is well worth every penny and in three meals there within a year that was the largest service flaw. Pretty good track record
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
Bread 3
Our third bread course came before the missed second bread (which I will describe later )
Let me preface this bysaying, I dislike multigrain bread. Typically I find it doesn't have a good crust or a good crumb. It can be too dry and often I find it tasteless.
Now this....this multigrain is a masterpiece!
It has a perfectly crispy crust, a soft and airy crumb, the perfect baearthy of earthy and salty tastes. It is paired with house-made salted butter and it is absolutely delicious.
Entree Course
First up is DMom's Veal three ways, tenderloin, shank and sweetbread with marble potatoes and sauce soubise.
I have never ordered this entree myself, but I believe I will if itstillexists when I return to V&A in Oct 2011. I stole a bite of the sweetbread and it was one of the most divine morsels of food I have ever tasted. The soubise sauce Is a mild onion cream sauce and it perfectly compliments the tender veal.
DMom loved this and practically inhaled it
Next up is Tania's Kurobuta Pork Tenderloin and Belly with root potato gratin, roasted baby beets and bacon sherry sauce.
Ths was the very first entree I ever had at Victoria and Albert's. It is a sinful combination of rich, sweet and salty. The tenderloin is what pork should taste like. The bacon sherry sauce is acidic and salty without being overly so. The pork belly is fatty, the richness coasts your mouth and is then cut by the acid in the sauce. The root vegetable gratin is earthy and is balanced by the swetness of the beets.
Tania prefers her meat well done, but i was so proud of her when she ordered this medium well. That slight tinge of pink adds moisture and makes a world of difference.
Lastly, DDad and I ordered the Australian Kobe Beef with Smoked Garlic Potato Puree, Braised Shortribs, 5 day Oxtail Jus and seasonal vegetables with black garlic.
This entree is sublime. One day I will try the Wagyu but until that point, the Australian Kobe is perfect. The servers will suggest you order it medium rare at most. While I am usually a girl who prefers medium steak I took the advice and I'm so glad I did. The high fat content makes the beef extra juicy.
The Oxtail jus is a thing of beauty in and of itself. It is complex, nearly syrup-like and a sublime compliment to the beef. The smoked garlic potato puree is the best edition of mashed potatoes I have ever had. You know the Cabernet braised short ribs and mashed potatoes from the France booth at F&W? This is like that but 1000 times better.
DDad and I enjoyed every last bite of our Kobe
Our third bread course came before the missed second bread (which I will describe later
)Let me preface this bysaying, I dislike multigrain bread. Typically I find it doesn't have a good crust or a good crumb. It can be too dry and often I find it tasteless.
Now this....this multigrain is a masterpiece!
It has a perfectly crispy crust, a soft and airy crumb, the perfect baearthy of earthy and salty tastes. It is paired with house-made salted butter and it is absolutely delicious.
Entree Course
First up is DMom's Veal three ways, tenderloin, shank and sweetbread with marble potatoes and sauce soubise.
I have never ordered this entree myself, but I believe I will if itstillexists when I return to V&A in Oct 2011. I stole a bite of the sweetbread and it was one of the most divine morsels of food I have ever tasted. The soubise sauce Is a mild onion cream sauce and it perfectly compliments the tender veal.
DMom loved this and practically inhaled it
Next up is Tania's Kurobuta Pork Tenderloin and Belly with root potato gratin, roasted baby beets and bacon sherry sauce.
Ths was the very first entree I ever had at Victoria and Albert's. It is a sinful combination of rich, sweet and salty. The tenderloin is what pork should taste like. The bacon sherry sauce is acidic and salty without being overly so. The pork belly is fatty, the richness coasts your mouth and is then cut by the acid in the sauce. The root vegetable gratin is earthy and is balanced by the swetness of the beets.
Tania prefers her meat well done, but i was so proud of her when she ordered this medium well. That slight tinge of pink adds moisture and makes a world of difference.
Lastly, DDad and I ordered the Australian Kobe Beef with Smoked Garlic Potato Puree, Braised Shortribs, 5 day Oxtail Jus and seasonal vegetables with black garlic.
This entree is sublime. One day I will try the Wagyu but until that point, the Australian Kobe is perfect. The servers will suggest you order it medium rare at most. While I am usually a girl who prefers medium steak I took the advice and I'm so glad I did. The high fat content makes the beef extra juicy.
The Oxtail jus is a thing of beauty in and of itself. It is complex, nearly syrup-like and a sublime compliment to the beef. The smoked garlic potato puree is the best edition of mashed potatoes I have ever had. You know the Cabernet braised short ribs and mashed potatoes from the France booth at F&W? This is like that but 1000 times better.
DDad and I enjoyed every last bite of our Kobe
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
Just had to add, that was my first post from my new iPad 2! Can't wait to bring it to WDW in May 
Can't wait to bring it to WDW in May 
saintstickets
DIS Veteran
- Joined
- Aug 30, 2009
- Messages
- 2,860
DW and I visited V&A the week after Thanksgiving 2010. Your review is bringing back fantastic memories. The butternut squash soup (it really should be called a bisque it is so thick and creamy) was so great, DW had to make it when we returned home. For anyone that wants to know, here is the recipe....
Ingredients:
2 tbls Butter
2 tbls Shallots, chopped
1 tbls Garlic, chopped
½ cup Celery, chopped
½ cup Carrots, chopped
½ cup Onions, chopped
8 cups Butternut squash, peeled, chopped
1 pinch Thyme
1 pinch Basil
1 pinch Oregano
1 bay leaf
4 cups Chicken stock
16 ounces Heavy cream
Method:
1. In a 4-quart pot heat butter over medium heat until hot.
2. Add the next 10 ingredients.
3. Sauté for five minutes.
4. Deglaze the pot with the chicken stock.
5. Add the heavy cream.
6. Let soup simmer, uncovered, over low heat for 1-1/2 to 2 hours.
7. Puree in a blender.
8. Strain the soup through a strainer lined with cheesecloth.
9. Place soup back into a clean 4-quart pot.
10. Return the pot to the stove over low heat.
11. Adjust seasoning with salt and pepper and serve.
I'm looking forward to the rest of your review. Ours is at the TR link below. Oh...and try the rabbit...you won't regret it!
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
When we finished our entrees, I realized that we had missed a bread. I overheard one of our waiters describing an herbed brioche with pumpkin butter. I knew that there would be no bread course served between entree and the 1st dessert, and as we had only been served the baguette and the multi-grain I was disappointed. The brioche is my favorite of the three breads at V&A.
DDad informed our head waiter that the bread course had been overlooked and at first, our waiter insisted it had not. Now, I had been taking pictures and making notes all evening. Our waiters made a point of slowly listing the ingredients and components of the complex dishes to me. So, I pointed out that I only had two breads noted and our waiter was aghast.
Service flaws are very rare at V&A. To illustrate this I will tell a story from our first visit. When you are seated, you are offered bottled spring water. If you accept, your glass never goes empty throughout the course of the evening. The waiters and waitresses move with such swiftness that you seldom realize your glass is being refilled, you just notice that it never empties.
DMom drinks copious amounts of water and after our amuse bouche, she drained the remaining half of her glass of water and set it on the table. As our waiter wandered past, having just been to the kitchen to check on our first course, he literally gasped and practically sprinted over to promptly refill her glass. I swear, he looked as though he had seen a ghost.
Back to our current meal. We were instantly brought the missing bread and I am so glad we were. It was wonderful. Flaky, buttery, meltingly soft, and the pumpkin butter gave perfect earthy notes of fall to the otherwise grassy and sweet herbed brioche.
After the missed second bread course we were presented with our first dessert course.
Tania & I selected the White Chocolate Gelato with Tableside Lindt White Chocolate Shavings & Micro Orchid
Despite my adoration for all cheeses (except blue which I am allergic to), I have always selected the gelato course at V&A. Partially because it comes with a pairing of Moscato di Asti (a wonderfully slight sweet sparkling wine) but also because I never realized that white chocolate had an actual flavor before!! I mean it
it always had a non-taste to me and then I tried this an the lightbulb went on..."Oh so THIS is what white chocolate tastes like!"
The mirco orchid is also highly cool! This dainty little edible flower that looks too gorgeous to eat has a fascinating watermelon-like flavor.
DMom & DDad have always opted for the cheese course, and they stayed true to their previous preference. DDad is allergic to blue cheese, like me, so the pictured cheese selection does not have any blue.
I apologize as I do not have the cheese descriptions with me. I know that each has a specific accompaniment and that both DMom & DDad raved about them. I think I'm going to have to try the cheeses on our next visit
The final course of the evening is the second dessert course. Once again, I have never strayed from my original selection for this course.
I always end my evening at V&A with....
The Hawaiian Kona Chocolate Soufflé
This is heaven on a plate. It has souffled perfectly, the outside is crusty and lightly coated in sugar, the inside is gooey and spongy and heavenly. This soufflé is served with a Godiva Chocolate Anglais sauce and a fantastic chocolate ice cream.
DDad chose one of his all time favorite desserts....
The Grand Marnier Soufflé
This is slightly lighter than its chocolate cousin, in that it isn't as intensely rich. It is equally outstanding though. Served with a vanilla ice cream if I am not mistaken, and a traditional Creme Anglais.
DMom went with her favorite as well...
The Vanilla Bean Creme Brulee
I love the presentation on this dish with the amazing arched tuille cookie. DMom raves that this is the most perfect creme brulee she has ever had. Served in a wide, shallow bowl so you get 1/2 inch of custard and a perfectly even and thick bruleed coating.
Tania went with the suggestion of our waiter, and ordered the staff favorite....
The Caramelized Banana Gateau
This is a very complex dessert. DMom & DDad had it on our first visit to V&A. A cylinder of tuille cookie is filled with sponge cake, caramelized bananas, a marscapone mousse and smothing else that I cannot recall. It is topped with a spun sugar sheet and it easily thr most beautiful of all the V&A desserts.
After our desserts we took a tour of the kitchen, met with Chef Hunnell and returned to the table to finish our coffee and friandise.
Friandise are small chocolates or candies presented at the end of the evening...
Our plate contained chocolate rum caramels topped with australian murray river sea salt, pumpkin cake topped with cinnamon cream and pineapple chipotle fruit jellies. DMom & Tania did not care for the fruit jellies, but loved the punpkin cake. DDad and I did not care for the pumpkin cake but adored the fruit jellies. We all loved the rum caramels!
And so ends yet another fantastic experience at V&A. Only 186 days until we return for another meal (btw, my reservation was made this morning by the Poly IPO 
)
DDad informed our head waiter that the bread course had been overlooked and at first, our waiter insisted it had not. Now, I had been taking pictures and making notes all evening. Our waiters made a point of slowly listing the ingredients and components of the complex dishes to me. So, I pointed out that I only had two breads noted and our waiter was aghast.
Service flaws are very rare at V&A. To illustrate this I will tell a story from our first visit. When you are seated, you are offered bottled spring water. If you accept, your glass never goes empty throughout the course of the evening. The waiters and waitresses move with such swiftness that you seldom realize your glass is being refilled, you just notice that it never empties.
DMom drinks copious amounts of water and after our amuse bouche, she drained the remaining half of her glass of water and set it on the table. As our waiter wandered past, having just been to the kitchen to check on our first course, he literally gasped and practically sprinted over to promptly refill her glass. I swear, he looked as though he had seen a ghost.
Back to our current meal. We were instantly brought the missing bread and I am so glad we were. It was wonderful. Flaky, buttery, meltingly soft, and the pumpkin butter gave perfect earthy notes of fall to the otherwise grassy and sweet herbed brioche.
After the missed second bread course we were presented with our first dessert course.
Tania & I selected the White Chocolate Gelato with Tableside Lindt White Chocolate Shavings & Micro Orchid
Despite my adoration for all cheeses (except blue which I am allergic to), I have always selected the gelato course at V&A. Partially because it comes with a pairing of Moscato di Asti (a wonderfully slight sweet sparkling wine) but also because I never realized that white chocolate had an actual flavor before!! I mean it
it always had a non-taste to me and then I tried this an the lightbulb went on..."Oh so THIS is what white chocolate tastes like!"The mirco orchid is also highly cool! This dainty little edible flower that looks too gorgeous to eat has a fascinating watermelon-like flavor.
DMom & DDad have always opted for the cheese course, and they stayed true to their previous preference. DDad is allergic to blue cheese, like me, so the pictured cheese selection does not have any blue.
I apologize as I do not have the cheese descriptions with me. I know that each has a specific accompaniment and that both DMom & DDad raved about them. I think I'm going to have to try the cheeses on our next visit
The final course of the evening is the second dessert course. Once again, I have never strayed from my original selection for this course.
I always end my evening at V&A with....
The Hawaiian Kona Chocolate Soufflé
This is heaven on a plate. It has souffled perfectly, the outside is crusty and lightly coated in sugar, the inside is gooey and spongy and heavenly. This soufflé is served with a Godiva Chocolate Anglais sauce and a fantastic chocolate ice cream.
DDad chose one of his all time favorite desserts....
The Grand Marnier Soufflé
This is slightly lighter than its chocolate cousin, in that it isn't as intensely rich. It is equally outstanding though. Served with a vanilla ice cream if I am not mistaken, and a traditional Creme Anglais.
DMom went with her favorite as well...
The Vanilla Bean Creme Brulee
I love the presentation on this dish with the amazing arched tuille cookie. DMom raves that this is the most perfect creme brulee she has ever had. Served in a wide, shallow bowl so you get 1/2 inch of custard and a perfectly even and thick bruleed coating.
Tania went with the suggestion of our waiter, and ordered the staff favorite....
The Caramelized Banana Gateau
This is a very complex dessert. DMom & DDad had it on our first visit to V&A. A cylinder of tuille cookie is filled with sponge cake, caramelized bananas, a marscapone mousse and smothing else that I cannot recall. It is topped with a spun sugar sheet and it easily thr most beautiful of all the V&A desserts.
After our desserts we took a tour of the kitchen, met with Chef Hunnell and returned to the table to finish our coffee and friandise.
Friandise are small chocolates or candies presented at the end of the evening...
Our plate contained chocolate rum caramels topped with australian murray river sea salt, pumpkin cake topped with cinnamon cream and pineapple chipotle fruit jellies. DMom & Tania did not care for the fruit jellies, but loved the punpkin cake. DDad and I did not care for the pumpkin cake but adored the fruit jellies. We all loved the rum caramels!
And so ends yet another fantastic experience at V&A. Only 186 days until we return for another meal
(btw, my reservation was made this morning by the Poly IPO )
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
Cost Breakdown
4 meals @ $125 = $500
3 wine pairings @ $60 = $180
1 glass champagne @ $15
1 coke @ $2.69
2 Kobe upgrades @ $35 = $70
SUBTOTAL $767.69
20% = $153.54
80% = $614.15
x 6.5% + $153.54 = $807.61
Tables in Wonderland saved us $163.52 on this meal alone
4 meals @ $125 = $500
3 wine pairings @ $60 = $180
1 glass champagne @ $15
1 coke @ $2.69
2 Kobe upgrades @ $35 = $70
SUBTOTAL $767.69
20% = $153.54
80% = $614.15
x 6.5% + $153.54 = $807.61
Tables in Wonderland saved us $163.52 on this meal alone
christinou
<font color=teal>Is now a Tag Fairy believer and i
- Joined
- Nov 25, 2002
- Messages
- 2,240
Very small detail but I am just curious you mentioned you were served bottled water, but there is no charge for it?
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
Correct, I have never seen a charge for the water on the bill.
Amazing review - thank you.
I am so torn about booking a meal at V&A - I know we would love it in every way, but I am severely allergic to fish & shellfish. Much of the meal seems to include items that I would not be able to enjoy......caviar, etc.
Anyone with any experience with this?
I am so torn about booking a meal at V&A - I know we would love it in every way, but I am severely allergic to fish & shellfish. Much of the meal seems to include items that I would not be able to enjoy......caviar, etc.
Anyone with any experience with this?
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
Definitely go! My dad is highly allergic to certain types of fish and the chef always customizes the menu for him. They also have spectacular vegetarian options that they can substitute for the seafood courses. One of the best aspects of V&A is their willingness to go above and beyond to ensure all guests, even those with food allergies, have the most amazing meal possible!
Zife
Mouseketeer
- Joined
- Sep 8, 2010
- Messages
- 346
So glad you finished! My 180 days from V&A is tomorrow and our IPO has our booking ready to be made in the morning! So excited!
I should mention that when I made the reservation, the IPO asked if we had any allergies or anything we don't eat. I mentioned that I'm not allergic to anything, but I don't like fish, so they put a note of that on the reservation. They really do seem to go out of their way to ensure you have a good meal.
I should mention that when I made the reservation, the IPO asked if we had any allergies or anything we don't eat. I mentioned that I'm not allergic to anything, but I don't like fish, so they put a note of that on the reservation. They really do seem to go out of their way to ensure you have a good meal.
goofyintoronto
DIS Legend
- Joined
- Mar 29, 2011
- Messages
- 14,181
WOW that is one expensive dinner! I mean, WOW!! 
But jeez, it looks absolutely HEAVENLY! I love your descriptions. It makes me want to fly out to disney immediately! BTW I laughed like crazy when you described the sheer horror in the waiters face when he realised your mom's water glass was empty. LMAO!
But jeez, it looks absolutely HEAVENLY! I love your descriptions. It makes me want to fly out to disney immediately! BTW I laughed like crazy when you described the sheer horror in the waiters face when he realised your mom's water glass was empty. LMAO! 
DisneyShamrock
I would do anything for love, run right into hell
- Joined
- Oct 22, 2009
- Messages
- 748
I just stumbled across your review, and I was absolutely blown away with the photos and descriptions. My fiance and I have decided to try V&A's next time we go to Disney, and this will definitely give a good idea of what to order. Thank you for your review!
TinkerBelle_325
DIS Veteran
- Joined
- Aug 21, 2001
- Messages
- 4,267
They absolutely go out of their way to ensure that allergies, and sometimes preferences, are taken into account!
It sounds like you are dining there the same week as us! Our upcoming reservation in October 7th
WOW that is one expensive dinner! I mean, WOW!!
It is definitely expensive. When we first dined at V&A in Sept 2009 we were sure it would be a good 5 years before we returned. It's like a bit on an addiction though. Our next meal is a week from tomorrow and it will be our 4th in the span of 2 years!
Oh we laughed too! It was priceless. She actually made sure to leave half an inch of water in her glass for the rest of the night!
I just stumbled across your review, and I was absolutely blown away with the photos and descriptions. My fiance and I have decided to try V&A's next time we go to Disney, and this will definitely give a good idea of what to order. Thank you for your review!
Thank you! I try my best to convey the entire experience from taste to atmosphere to service through my descriptions. Glad to know they are effective! You will love V&A! Enjoy!
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