How do we ever go back to eating "food" again? A Victoria & Albert's review

[Cadyrose]

Last Friday night we had the pleasure and honor of eating at Victoria and Albert's...was it really just a week ago? sigh

Background: I don't think I can even call DH and I foodies...we are complete food nerds! Food hipsters, if you will...

We both worked in restaurants starting when we were 14 and up in various positions from dishwasher to waitress to cook to bartending...we have covered every area of a restaurant. We love talking food, we love trying food, we love the art of food. We do not have a taste for reality tv but put on Top Chef and we are all over it...

A few months before our vacation, we considered going to Victoria and Albert's. Now our one week vacation tends to be the one week of the whole year that we see our family the most. My DH and I work opposite shifts for our jobs (both in public schools, I am an ABA Therapist, he is a custodian). We work hard and we value that time together. So generally we like to spend it together as a family and never considered having the children (DS11 and DD9) go to a kids club. Well we talked about it with them...they begged to go!

Voila...we have a free night to try the most exclusive restaurant in all of WDW...

Fast forward to last Friday night...we got all fancied up, dropped the kids off at the Neverland Club and made our way to Victoria and Albert's all dressed up...

If you have ever been to GF, you can always tell who is going to V&A's, since the couples will be the only ones with the guy in a full suit in the middle of August...thankfully the restaurant is cool!

We show up, we are greeted and brought to our table that is just within the entrance. The harpist was playing and we just took those first few minutes to take it all in. There were a few other parties already seated. I realized that I did not bring my purse, figuring that my husband had his wallet but within my purse is my Tables in Wonderland card...oops! We mentioned this to our first server, Sharon and she said she would speak to the manager so we wouldn't have to go back to the room. Then she asked if we had our cameras ready...I discretely asked if that was okay...I thought that if I pulled out my Canon Rebel, I might look too touristy for V&A's! She encouraged my DH to right then and there go back to the room so that we can take photos. She said not only do they encourage it, but they are honored when guests photograph the plates...enough said, off he went. While I waited, they brought over a small little ottoman to be placed next to the table to rest the camera on so it didn't go on the floor...

I unfortunately did not take a pic of the camera chair because I was too busy focusing on the menu...next time, I promise!

By the time we were finally all settled, we had our house water and asked if that was okay or if we wanted to see the water list...

I'm sorry, there is a water list? This was even fancier than I thought!

We are now about 50 minutes into the dinner and we hadn't even ordered yet. The reservation may say it will be a 2 to 2 1/5 hour experience...prepare for more than that!

Our second server, Chris came over and introduced himself and they both asked if we had any questions about any of the dishes or concerns. I have a paprika allergy and I am not a huge seafood fan so they showed me how my menu was differed but encouraged that if I didn't like the choices from either side, to just ask.

We were already dizzy from all the choices and we hadn't even had a plate placed in front of us yet...we knew we were about to embark on one of the best meals of our lives...

Sharon offered us the new iPad wine list. I have read that others are not a fan of the technology in an establishment like V&A's but we found it very handy for such an extensive list. We knew we weren't going to do the wine pairing...we don't drink much and we wanted to enjoy the food this first time. We did agree to a Champagne toast as we were using this reservation to celebrate our 12th wedding anniversary this September. We couldn't decide between a Sparkling Moscato or a Sparkling Rose so Sharon brought us a tasting of each...essentially we are now a half pour in between the two...the Moscato was the favorite...Bosio Moscato d'Asti, Santo Stefano Belbo 2011 and it was the pairing for the palate cleansing course.

First up..Chris informed us that the chef had an Amuse-Bouche that he would like to prepare for us...

Let's begin...

 

[Cadyrose]

So Chris comes back and places two plates down. He explains my husband's first then mine as all seafood was removed from mine.

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My plate...

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Mango Summer Roll...the Mango replaced the Ahi Tuna that was in my husband's summer roll...

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Buckwheat Soba Noodle...I don't remember what was on top of mine but I believe that cavier was on my husbands...if I am wrong, I will correct which one the cavier was on...

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Japanese mushrooms with soy...this was in place of my husband's Seared Ahi Tuna...I could have eaten a full plate of these mushrooms with the Soba noodles! They were divine!

Where is my husband's plate you ask? Well he must have been in a rush to eat, because the pics of his were fuzzy...if only I knew!

(sorry pics are big...still new to this photobucket thing!)

 

[Cadyrose]

This was considered the salad course.

My husband had a salad option that included octopus. Since I requested no seafood, they removed the octopus and added more roasted artichoke and eggplant if I should choose that option...

Since my husband was going all out, he went for the octopus...

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Octopus with artichoke and serrano ham with black garlic aoili. It was described as having been poached in extra virgin olive oil fpr 4 hours and then seared...this way of preparing it was to have the octopus come out tender versus chewy as octopus could be...my DH loved it!

I chose the other option...

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Petit Poussin with Violet Mustard and Crispy Skin. This was amazing. How is this a salad? Well it was described as having the chicken sliced over what was essentially a chicken salad (I know, chicken salad in V&A's). Chris explained that the bottom part of the salad was the thigh and leg meat, braised and chopped with micro greens. So yummy!

 

[Aaeolien]

Ok I am following along and it's 10:30pm and I am officially hungry. Thanks.

 

[Cadyrose]

So Chris introduced some background information to us about the Master Pastry Chef, Erich Herbitschek and how he is also the chef to create all of the wedding cakes for WDW....

so you know the bread is going to be good...

We were told that there would be three bread courses during the meal as we each had a piece placed in front of us, warm from the oven...

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It was served with a Vermont Sweet Butter and if I remember correctly, I believe Chris said that the butter was the only thing not made in house....

honestly, just look at the picture...there is nothing else to say....

 

[Cadyrose]

Ok I am following along and it's 10:30pm and I am officially hungry. Thanks.

Thanks for following!

I have always wanted to do a full dining report but I always forget to take the pictures until after we have already eaten or items have started to melt! I was actually quite proud that I took as many pics of this meal as I did...not sure my husband was happy that I had him wait until I photographed but he'll thank me when he wants to relive the meal in a few months!

If you ever get a chance, please go..it surpassed all I had ever read about it. We both found ourselves saying that if this is what the first 2-3 courses were, we couldn't even imagine the rest...

 

[Aaeolien]

This is on my disney bucket list. At some point going to just surprise my wife with a reservation there.

 

[Cadyrose]

This is on my disney bucket list. At some point going to just surprise my wife with a reservation there.

Just go for it! We used the Tables in Wonderland card while you still can get 20% off but I would pay the full price and not in one second regret the money we spent.

We go to Disney about once a year now...we were THAT family that said we would take the kids once every 5 years...that lasted about 18 months...we put off thinking we could do this, because how do you justify a bill that most likely will top a few hundred dollars? Well as my husband pointed out, we enjoyed this more than any other dinner we have ever had...our wedding reception included! If we choose not to go out to eat during the year to not so good chain restaurants, the money we would save would be a big chunk if not all of the V&A's bill...so now that we have done it once, that is what we will do from now on...

Our next bucket list will be to eventually do the Chef's Table. We got very friendly with the diners around us and said we should all come back and book the Chef's Table together. Our server, Sharon shared with us that she has had couples come in as a pair and after meeting other couples dining here, they would come back the next year and share a table together!

 

[Aaeolien]

Awesome. Yea the chef's table would be amazing. And yes we were that family too that said once every few years would be fine. I had never been at all to disney before we went last September. We went again 4th of July week and I am already planning a surprise long weekend for our sons bday in the spring and planning a big trip for next December. So yeah I get where you are coming from on that. Lol. Anyways enough with me cluttering up your thread. Lets hear more about the food.

 

[kanadar]

My dad, sister and I ate at V&A 12/12/12 (we thought that would be an awesome day to eat there haha). It was THE most AMAZING meal we have ever eaten! In fact my sister and I keep saying we want to go back. We decided to go all out and did the wine pairings. Between the three of us I think we got to try almost everything on our menu's, there was like one or two courses that some overlapped. My sister wants to do the Chef's Table too

 

[Cadyrose]

My dad, sister and I ate at V&A 12/12/12 (we thought that would be an awesome day to eat there haha). It was THE most AMAZING meal we have ever eaten! In fact my sister and I keep saying we want to go back. We decided to go all out and did the wine pairings. Between the three of us I think we got to try almost everything on our menu's, there was like one or two courses that some overlapped. My sister wants to do the Chef's Table too

We were in Disney on 12/12/12 too! We were in Epcot though...we were in Germany and had ornaments hand blown and personalized with our kids names and the date...

I actually did try some things of my husband's which I will describe as I get to that course...

Next time we said we would get the wine pairing as well and shoot for either QVR or CT...if the TIW card is going to lose the discount, why not!

So since you were there in December, did you get the truffle brioche? We were told that during that season Chef Erich makes extra as guests will buy a whole loaf to bring home...

 

[kanadar]

I am not sure I can't remember, but if they had it in December I'm sure we did. I remember we had bread with every course. I remember everything being amazing. I used to think I was a picky eater, but I've come to realize I'm not that picky. So when we first made the reservations I was nervous that I wouldn't like anything, but I loved all of it!

 

[Cadyrose]

Back to add some more...

So after the bread is the third course, seafood. I asked for no seafood on my menu. I will eat baked Haddock with butter and breadcrumbs and tuna fish sandwiches...I could see trying maybe 1 thing but I knew I would never do any kind of sushi, octopus, scallops, shrimp, lobster...so it was easier to just say no seafood...

Due to my request, I was offered a small portion of a main entree...Sharon did say though that if I did not want that, I could choose one of the dishes from the 4th course but I was happy with the entree they offered me...

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This was the Roasted Duck with Fennels and Leeks "A l'Orange"
It was sooooo goooddddd! The fennels and leeks were amazing! Remember Picky eater here! I am so happy I they made this smaller portion of the duck for me.

My husband upgrade for his seafood course and he upgraded to the one fish I would try...

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This is the Wild Turbot with spinach and preserved Meyer Lemon and caper sauce. This was to die for! Again, not a seafood lover here but I would specifically ask to have this dish included on my menu next time if possible. It was flaky without being to fall apart. There was a beautiful sear on it to add texture. It was tender and when added with the sauce, it was just perfection. Chris explained that Turbot is a fish caught of the coast of Portugal and in fact that fish was caught two days prior and shipped over dry ice to be there for our Friday dinner...He also brought us out an extra baguette to use with the lemon sauce. I highly recommend this upgrade!

 

[kanadar]

I had the Wild Turbo when we ate there! It was sooo good!!!

 

[CanadianPaco]

Oh my this is wonderful!!!! Thank you for sharing

 

[tybrilinja]

Oh man I am loving this review. DH and I will be celebrating our 25th anniv. when we go in January and I would love to go here. DH wasn't sure of the price of the meal so tonight I'm gonna show him your review. He won't be able to resist, I'm sure. Love your pictures and I'm eagerly awaiting the rest. Thank you so much for sharing your experiences with us.

 

[jedijill]

Love V&A!!!!

If you ever get to cruise, try Remy on the Dream or the Fantasy. Amazing meal on par with V&A for only a $75 upcharge (plus cruise fare )! Chef Scott Hunnell created the American menu for Remy.

Jill in CO

 

[karenklo]

I snagged a ressie for 1-1-14 which is our annv! So excited to see this review! I am surprising him with the trip and the dinner!

 

[hardlabor]

What a great review, it brings back great memories. My wife, daughter, and i were there on 12/14 to celebrate our daughters 16th birthday .We will be back. Thanks and continue

 

[AAshleySEG]

If you guys ever go back to V&A, I would totally recommend trying one of the waters on the Water Menu. Victoria & Albert's has my absolute favorite water in the world, Hildon Still. I am kind of a water nerd...LOL You would be amazed at how different waters from around the world can taste