After the previous night's amazing meal at Flying Fish, and the events of the day (read my trippie for full details, but the day was a write-off as it was spent at Celebration Health), I wanted something 'nice' for dinner, I was meeting a friend from the UK, so where else to go but Flying Fish. The same wonderful CM from the BWI CL rung down to Flying Fish and got us in without any problems.
Tonight we sat at a 2-top table, and our server was Danny - a very pleasant chap but not very talkative, he had his hands full with a table of conventioners next to us.
I just concentrated on my meal tonight, it was so wonderful that's all I was interested in lol
Drink of choice was a bellini (or 2
).
To start I had "fresh mozzarella di bufala, "ugli ripe", beefsteak and tiny Florida grape tomatoes - balsamic glaze, exotic peppercorns, petite basil, and sicilian olio verde.
From the title I expected something very frou-frou and pompous, what emerged was delectable, the different flavours of the tomatoes (sharp & sweet) contrasted perfectly with the soft milkiness of the mozzarella, the balsamic glaze was delicate, just enough so you could taste a hint, but no more, the same for the peppercorns. I loved it .... so much so I had it the following night too!
For my main I had something I had been wanting to try for months after reading the menu online, "our signature Flying Fish Café potato-wrapped red snapper on a bed of leek fondue with a veal glace, red wine, and cassis butter. OMG this was the best meal EVER, I was really in foodie heaven, the first mouthful was enough to reel me into it's deliciousness, the fish was cooked to perfection, softly falling apart when I placed my fork in it, delicately flavoured, the leeks and the sauce were amazing, I finished every last piece of the fish and sauce, nothing was left! I also had this again the following night!
The restaurant has since emailed me the recipe and I'm keen to try it, I've just not been brave enough yet lol
We also had a side of the truffle and herb-laced Idaho fries with roasted garlic aioli - it would have a crime not to
I won't do another review of the next evening's (yes, it was so good I went back a third time) Flying Fish meal as it was exactly the same as this meal, starter and mains, but I did have a dessert, the cheese plate, which I'll detail here.
The cheeses for that night (and still currently) were:
Robiola Bosina - Italian cow/sheep milk cheese
Tete de Moine - Swiss cow cheese
PTit Basque - French sheep cheese - this was my favourite
Fleur Verte - French goats cheese
Fourme d' Ambert - French (blue vein) cows cheese - this was vile, I guess not to everybody's taste but I couldn't imagine anyone liking it!
Flying Fish is now my absolute favourite signature restaurant, the service, atmosphere and sublime food made for a fantastic ding experience, hats off to Chef Tim Keating, this man is a marvel, no wonder he has won so many industry awards!
As an aside, I was of course using 2 TS credits for my meal, for my friends we had a Disney gift card, our server told us not to waste the gift card and that I could use some more credits - I didn't think this was permitted but he offered and it went through.
Another positive, I was able to have the cheese course as a dessert even on the DxDP even though my waiter didn't think it possible.