Wednesday, May 11 continued.
Victoria and Albert's
I love food and have always been interested by V&A's but was intimidated by the experience. I've poured over reviews over the last couple of years and finally convinced myself that I could go and enjoy it. I also decided that I would try everything that was presented to me as I am semi-picky but am trying to branch out.
I'm not sorry that I made this decision.
I arrived a few minutes early for the 8:30 seating and was asked to wait until 8:30. At 8:30 I was escorted by Israel Perez to my table next to the Queen Victoria Room close to the harpist. I was greeted by one of my 3 servers and my water glass was immediately filled (and stayed that way all night!) Frankie, my second server, brought me my menu and explained it. He also offered the vegetarian menu if I wanted to order anything off of it as well. He asked that I order all 6 courses at the beginning.
I relayed my choices and also ordered the wine pairing.
The third server brought me the Amuse-Bouche which was paired with Tattinger Prestige Cuvee. The amuse-bouche was a study in lobster.
The upper right is a lobster bisque, lower right is a lobster salad in a crepe, lower left lobster with caviar, and upper left is a lobster panna cotta. All were delicious, especially the bisque and the lobster salad as it was made with aioli and exploded with flavor.
First Course
Jamon Wrapped Gulf Shrimp with Athena Melons
Applewood Smoked Buffalo "Waldorf"
Galilee Osetra Caviar $90 1/2oz $180 1oz
German Osetra Cavia $60 1/2 oz $120 1oz
I chose the Applewood Smoked Buffalo "Waldorf" paired with Domaine King Estate Pinot Gris.
This was incredible. The smoke flavor enhanced the buffalo and the apples in the "Waldorf." Each piece of buffalo was topped by apples and nuts and micro greens. There were also two small balls of Fuji apples coated in a spiced nut mixture. Excellent! I was able to cut the buffalo with my fork, it was so tender. I can't really express how good this was.
After my plate was cleared, I was brought a small French baguette with whipped European style butter from Vermont. Delicious!
Second Course
Diver Scallop with Briased Fennel and Blood Orange Gastrique
Calamarata Pasta with Vegetable Ratatouille and Spanish Cuttlefish
Monterey Abalone with Toasted Capers and Preserved Lemons $30
I chose the Scallop. So good...the scallop of cooked perfectly and the blood orange gastrique played off the natural sweetness of the scallop. This was paired with a Bisson Bianchetta.
The second bread was served which was a spring onion brioche with spring onion butter. So light and delicious. I could have eaten an entire loaf.
Third Course
Roasted Butternut Squash Soup with Tortellini
Roasted Quail with Asian Pears and Serrano Ham Jus
Duck Breast, Duck Sausage, and Confit with Strawberry-Rhubarb Puree
I chose the Duck which was paired with a La Crema "Los Carneros" Pinot Noir. I haven't been fond of duck in the past but decided to try it again since I knew it would be cooked perfectly here. I wasn't wrong. The duck breast was tender and flavorful as was the sausage. The confit was good as well but a little underwhelming. I may have missed the point of it.
The last bread was a multi-grain bread with butter that had fleur de sal whipped in. Very nice.
Fourth Course
Kurobuta Pork Tenderloin and Belly with Cannellini Bean Saue
Poulet Rouge with Hedgehog Mushrooms and Truffle Gnocchi
Niman Ranch Lamb with Marble Potatoes and English Peas
Australian "Kobe" Beef Tenderloin with Smoked Garlic-Potato Puree $35
Blackmore Wagyu Strip Loin with Oxtail Jus $80
I chose the Pork and was very glad I did. This was paired with a Seghesio Zinfandel. It was cooked medium and was juicy and tender. The pork belly was tender and very flavorful. I wish I could have licked the plate but figured that would be frowned upon.
Fifth Course
Cheese Course
White Chocolate Gelato with Tableside Shavings and Micro Orchids
I chose the cheese course. This included a Colston Bassett Stilton, 24-Month Parmigiano-Reggiano, Burrata Alla Panna, and Comte Saint Antoine. This was paired with Quinta do Crasto Late Bottled Vintage Porto. I'm not a huge port fan but this was rather good. I was getting a bit tipsy from the wine at this point.
Sixth Course
Tanzanie Chocolate Pyramid with a Champagne-Chambord Truffle
Meyer Lemon and Blood Orange Purse with Blackberry-Violet Sherbert
Caramelized Banana Gateau
Vanilla Bean Creme Brulee
Grand Marnier Souffle
Hawaiian Kona Chocolate Souffle
This was the hardest choice of the night but I decided on the Hawaiian Kona Chocolate Souffle and I wasn't disappointed. It was served with hot Godiva chocolate sauce. This may have surpassed the Palo Chocolate Souffle in my heart. It was light, crusty, chocolately delicious. It was also served with chocolate ice cream. So good that words can't really describe it.
I was offered a variety of coffee drinks and chose a cappuccino as I don't care for brewed coffee. I was also presented with a trio of friandises which I couldn't eat so they were boxed up for me to take home. I was also presented with my personalized menu and a long stemmed red rose.
This was the single best dining experience of my life. The food was divine and service was impeccable. I didn't have to ask for anything but I know that if I did it would have been met immediately with a smile. It was not stuffy and I was treated very well even though I was dining solo. I never felt out of place and enjoyed my evening immensely. I was done by about 10:45 so the whole experience was about 2 hours and 15 minutes. I enjoyed the harpist who played a variety of Disney songs and I did recognize Stairway to Heaven at one point in the evening.
I highly recommend everyone to try V&A at least once in your life if you enjoy fine dining.
Total $194.62 with TIW discount (TIW includes an automatic 20% gratuity that was worth every penny)
$125 prix fixe menue + $60 for wine pairing
Jill in CO
Looking forward to the next installment.
