Queen Victoria's Room at V&A (including Lactose Free info)

[west&east]

DH and I dined in the Queen Victoria's Room of Victoria and Albert on Sunday, December 19, 2010. Our 17th anniversary was the day before, but because we arrived at WDW on the 18th, we decided to wait one night before we ditched the kids and our friends to experience V&A.

We reserved our table on 9/20, initially for the main dining room. After reading about the QVR and consulting with DH, we decided to splurge and move to the QVR. Our reservation was for 5:30pm which seems early but actually made sense as the dinner did take about 4 hours. This was our first meal at V&A but we have dined at some fabulous restaurants around the country including the standout French Laundry.

Based on my minimal research on the DIS, I had expected to receive a call from V&A the week prior. When we did not receive a call by Friday morning, I called them. I discovered that they had a very old number on file (from the WDW system) that should have been updated years ago. I spoke to a friendly woman who noted that DH is lactose intolerant and that I prefer to avoid blue cheese.

To keep this review readable, I'll break up the experience in various posts. Read on...

 

[west&east]

There seems to be many questions on the V&A thread about appropriate attire. DH wore a sports coat and a tie. I mentioned to him that a tie was not required but he felt that it didn't make sense not to wear one. I liked seeing DH dressed up, it is a rare event. I chose dressy black slacks and a fancy blouse. It was a chilly night and because we were traveling from Charlotte to Orlando then on to Arkansas, I chose to bring only one coat. I was happy that they whisked my casual but warm black down coat away when we arrived.

 

[west&east]

We took a taxi from BC to GF. Our taxi driver was absolutely awful. We were in a van although it was just the two of us. He talked in soft tones on his cell phone the entire time. It was sort of creepy. He seemed to switch lanes without looking, veered around, etc. We did make it safely.

The GF lobby was quite crowded and the elevators seemed to have a wait, so we took the stairs up one flight to V&A. We weren't sure we were going the right direction. I saw the round reception desk for Citrico's and the doors to V&A on the left. I wasn't sure if we just went in or what, but they seemed to magically know we were there and opened the doors as we approached.

The staff seemed to assume that we had previously been to V&A, probably because most folks don't go to the QVR as their first experience. So we heard "welcome back" several times. We did correct our servers. My coat was taken to be hung up and we were escorted into the QVR which is truly the calmest, most peaceful oasis in all of WDW. There are only four tables. We were the 2nd table to be seated. A 3rd arrived later. I asked about the 4table which was closer to the fireplace and remained empty. I was told that they are fully booked each night but that was a late cancellation. I was provided the famous small ottoman next to my chair for my purse and the adventure began!

 

[annie1995]

I'm in!!! Can't wait for more!!

 

[2xcited2sleep]

Can't wait to hear more!

 

[west&east]

We were each presented with a book that had the printed menu inside a plastic sleeve. Our primary server, Dan, reviewed the feast that was to come. He acknowledged DH's lactose intolerance and inquired whether this was absolute or moderate or what. DH responded that he could tolerate a bit of lactose. Dan explained the menu in depth and pointed out the differences that were planned for DH and me to accomodate the lactose issue. I will describe them as I write more. DH was pleased with all the changes except for the dessert course. He requested that he have the same chocolate dessert as me and was readily accommodated.

 

[west&east]

I enjoy wine and love how wine and food can interact with each other but I am a lightweight drinker. I knew if I tried to drink all the wine in the pairings, I would regret it before the night was over. DH can handle it well. So we decided to let him have the wine pairings and I would have one glass at some point during the meal as well as sips of his wine. We did not specifically ask to split the wine pairing, and only DH was poured wine for each course.
EXCEPT, Dan went ahead an poured us both the Charles Ellner Brut Rose champagne to start us off, mentioning that since it was our anniversary we should both enjoy it. (We were not charged for 2 glasses). It was a lovely gesture to put us in a festive mood, and I remembered how we have started many anniversary meals with a festive glass of champagne/ sparkling wine. Are you ready for the food??

 

[west&east]

Agh. Having operational difficulties with my laptop! I just wrote about half of the amuse-bouche and hit the wrong key. Boom, gone. Will have to post in smaller segments!

As most of you know, an amuse-bouche is a bite size gift from the chef to awaken your palate, show off some talent, and prepare you for the meal to come. Our amuse contained four components of insane flavor.

First, we each had the Soft-Poached Quail Egg with Galilee Caviar. The egg was smooth, rich and perfectly paired with the salty caviar which I now realize comes from the Galilee in Israel, the birth country of my parents. I never had a quail egg before to my knowledge. It tasted similar to a chicken egg but obviously smaller. Not sure if the delicious silkiness came from expert preparation or the quail egg itself or both.

 

[annie1995]

YUM!!! Sounds good!!! Can't wait for more!!!

 

[west&east]

The Amuse Bouche also included a small cup of Roasted Butternut Squash soup for me and Vegetable Consomme for DH (due to the cream in the squash soup).

Butternut Squash soup is something that I often prepare at home, so I thought it was a fairly boring choice but one sip and I understood this was a whole other concoction. The flavor was a warm, richness that I have never approached in my soup. I was also skeptical about the vegetable consomme. Seriously? Broth? But, again, this was something entirely special and different. The intensity and richness of flavor was remarkable for a vegetable consomme. And although this was an amuse bouche, there was enough for DH and I to sip each other's.

Hmmm, making myself hungry writing about this. Time for a snack break!

 

[formytinkerbelle]

We just ate there on the 23rd. We wanted to do QVR but it was booked for the whole week. We loved our experience in the main dining room adn cannot wait to go back but of course will have to save up for it again. We had Dan too. He's awesome. Can't wait to read more.

 

[west&east]

The 3rd component of the amuse plate was Lobster Panna Cotta (a small spoon size serving) for me, and Main Lobster Medallion with Manchurian Caviar for poor lactose intolerant DH. We debated who got the better deal here. He thinks he did as he got a succulent lump of perfect lobster. I think I did because I got creamy luscious lobster panna cotta which still had a perfect morsel of lobster within. I loved the savory twist on the panna cotta and felt it was more unique.

 

[west&east]

What is truly incredible about dining in the QVR is that although we had a 10+course meal, many course had so many components.

The final component of the amuse-bouche was a tomato gelee for DH and Buffalo Mozzarella with Jamon Iberico for me. Again, it is notable how they truly attended to the lactose issue. These were probably the least exciting for me, and did not have the wow factor of the other items. But still tasty.

Next, the first example of table side preparation...

 

[west&east]

Did I mention that I uncharacteristically avoided reading about the food at V&A/ QVR prior to our trip? I believe that most DISers are avid planners and researchers, and I definitely tend toward investigating every angle. In this case, I trusted that V&A would be special and decided that I would rather be surprised with the meal. If you have an upcoming meal, I won't be offended if you decide not to read this. I will also understand if you can't resist!

The next course was the first of several such surprises. DH and I were both served "Caviar tin of Peeky toe Crab with White Sturgeon Caviar and Petit Herbs." We were presented with a mother of pearl caviar spoon (used so it does not react with the caviar), a salad fork, and a small set of tongs. Dan arrived at the table with a small sterno set up, and explained that we would have some decisions. In a beautifully carved block of salt containing three wells were three varieties of salt. He also had three varieties of oil. We each could select a salt and an oil to flavor our house made croutons which wold accompany the crab, caviar, and herbs. He warmed the oil, added the croutons and then the salt and served them in the lid of the caviar dish. There was a pine nut oil, a walnut oil, and an italian olive oil. The salts were a pink himilayan with vanilla, a delicate fleur du sal and a crunchier salt which was the one we chose. DH had the pine nut oil (which I ended up preferring) and I had the walnut oil. In a way, this was a bit of an unnecessary exercise, but it did add a bit of fun. I was particularly surprised with the intense pine nut flavor from the pine nut oil. DH normally doesn't like croutons but these were small and flavorful and a nice accompaniment to the refreshing salad and delicious caviar.

 

[hcdisney]

Ate at V&A in the Chef's Kitchen on our honeymoon 10 years ago, is it now the QVR? Anyway, same experience, and you make me want to go back again!!

 

[west&east]

Ate at V&A in the Chef's Kitchen on our honeymoon 10 years ago, is it now the QVR? Anyway, same experience, and you make me want to go back again!!

The Chef's Table is still there, but they recently added the QVR to basically provide the chef's table experience to more guests each evening. Rather than dining in the kitchen and watching the chef's preparation, etc., the QVR is an intimate, opulant and peaceful room. I believe that the cost is the same.

I'll be writing more tomorrow, but I am trying to beat this lingering cold so I need to go to bed tonight.

 

[Soopafly]

Hi there! Very interested in trying V&A for our honeymoon and looking forward to reading more

 

[saintstickets]

DW and I ate in the main dining room for the first time the week after Thanksgiving, 2010 and absolutely loved our experience. And it is an experience to be sure. We split a wine pairing (yes, they will let you do this for the price of one) to keep from getting knee-crawling and they served a half glass of the appropriate wine with each course even if I had red meat and DW had fish. Subbing to this thread to read your description about the QVR! We want to try this next trip.

 

[Uncleromulus]

Anxiously awaiting the next installment!

 

[cluelyss18]

Uh-oh! Did I miss the rest?? I'm anxiously waiting to hear the rest, I am on the fence about trying this rest. I believe if we do end up trying it, it will be our only sit-down of the trip! But it will be my gift to my bf for his birthday.
Reasons I'm on the fence---I do not eat seafood. Only shrimp cocktail..weird I know. Also, I really only eat steak, pork, chicken, turkey for meat....I'm worried this rest is going to be a little too different for my tastes.
Does anyone know if they will make a menu without any seafood or duck? Does the menu change daily?
I really want to try it, but I'm worried it would be a waste of money for me..