craigkerstiens
Mouseketeer
- Joined
- Aug 11, 2014
- Messages
- 496
We just got back from a trip where we did the Flying Fish Chef's tasting, which easily ranked in the top 10 dining experiences we've ever had. You could already tell you would have the full Disney experience in the best way when they emailed the week before reminding you, and just wanting to check if you had any allergies. Given we'd found out we were expecting between making the reservation and well the trip, that limited the DW to no soft cheeses, more well done meats, and no high mercury fish. She was pretty sad about all of these, but still decided it was worth trying the experience.
When we arrived the weather definitely wasn't ideal. As it was starting to be overcast and a set in to a bit of rain we managed to avoid it. The atomsphere as we walked into the Flying Fish felt perfect, the warm lighting was warm and inviting like a living room fireplace. With the kitchen and in particular the wood burning grill drawing your attention to it, it's almost possible to miss the detailed decor throughout.
The small details are perfect with the flying fish emblem hidden throughout many places–from the rug as soon as you enter , to columns, to the flying fish which are parachuting down on you from above. The other small detail that starts to come through as it gets darker outside is the blue and purple LEDs throughout that bring in a fun liveliness to the place.
Back to the wood burning grill, as it captures your attention that's perfect if you're there for the fish tasting as that's exactly where you'll be sitting. The kitchen is a giant open kitchen, and just shortly after arrival we were escorted to our seats up front. We weren't seated for a minute before we were greeted by the manager, which then followed by the head chef Tim Keating and his sous chef who would be helping to prepare our meal. With everyone that greeted us, we were always reminded if we had any requests or questions to just ask.
Amuse Bouche
We started with a sampling of fresh breads, which I sadly forgot to snap a picture.
They alone were a great start, but as we began with our amuse bouche, that's when the experience really began. The amuse bouche was a crispy lobster with wasabi celery root puree and a kiffir lime butter emulsion. The lobster by itself was rich and flavorful, but with all the accompaniments especially the kiffir lime butter emulsion you had both the rich buttery lobster, but also a bright refreshing flavor complimented with the crispy outer shell.
The prosecco which accompanied it at first felt a bit sweeter than our normal preference, as we generally opt for much drier sparkling wines. But with the richness of the lobster it paired perfectly.
When we arrived the weather definitely wasn't ideal. As it was starting to be overcast and a set in to a bit of rain we managed to avoid it. The atomsphere as we walked into the Flying Fish felt perfect, the warm lighting was warm and inviting like a living room fireplace. With the kitchen and in particular the wood burning grill drawing your attention to it, it's almost possible to miss the detailed decor throughout.
The small details are perfect with the flying fish emblem hidden throughout many places–from the rug as soon as you enter , to columns, to the flying fish which are parachuting down on you from above. The other small detail that starts to come through as it gets darker outside is the blue and purple LEDs throughout that bring in a fun liveliness to the place.
Back to the wood burning grill, as it captures your attention that's perfect if you're there for the fish tasting as that's exactly where you'll be sitting. The kitchen is a giant open kitchen, and just shortly after arrival we were escorted to our seats up front. We weren't seated for a minute before we were greeted by the manager, which then followed by the head chef Tim Keating and his sous chef who would be helping to prepare our meal. With everyone that greeted us, we were always reminded if we had any requests or questions to just ask.
Amuse Bouche
We started with a sampling of fresh breads, which I sadly forgot to snap a picture.
They alone were a great start, but as we began with our amuse bouche, that's when the experience really began. The amuse bouche was a crispy lobster with wasabi celery root puree and a kiffir lime butter emulsion. The lobster by itself was rich and flavorful, but with all the accompaniments especially the kiffir lime butter emulsion you had both the rich buttery lobster, but also a bright refreshing flavor complimented with the crispy outer shell.
The prosecco which accompanied it at first felt a bit sweeter than our normal preference, as we generally opt for much drier sparkling wines. But with the richness of the lobster it paired perfectly.
