Mike and I have enjoyed belonging to the Disney Dining Experience as Florida residents, as we receive 20% off meals at most sit down restaurants, and some counter service restaurants. They also send postcards containing information about upcoming dining events that are held for DDE members. Usually these events are dinner events, and are fairly pricey, but this time we received information about a Polynesian lunch event at the Polynesian resort, for $65 a person. This included a four course meal, alcohol, and a 15% tip. Still a bit pricey, but we loved the food at the Polynesian resort, and it was a bit more in our price range. Mike easily agreed to go to this event, and we made plans for it. One hitch was that they sent out the postcards late, and we actually received this the day after reservations were allowed to be made, but we still were able to secure a spot. We were also told that semi-formal attire was expected, but this was recanted later on when we called to check
This was our first DDE event, and we werent sure what to expect. As we were going to be drinking with our lunch, we planned on parking at the Transportation and Ticket Center, walking over to the Polynesian, and then walking back to monorail over to the Magic Kingdom. It was a pleasant, if a little too hot, walk over to the Polynesian, and we checked in at the podium of Ohana. There were many other people there already, and some that I had noticed from being around the parks, but could not place where I had seen them before. We waited in the Tambu Lounge, and Lapu Lapus were eventually brought to everyone. This part was slightly disorganized, as some people walked up to the bar to receive theirs, while we were told to wait and theyd be brought around. Unfortunately we didnt receive the spillover glass along with the pineapple, and it was a much smaller drink than what weve received in the past. It was still good, though fruity and strong. I always wonder if its a waste of pineapple, especially in this case they went through dozens of them. There was a woman in Americanized Polynesian dress with a hat, lei, and ukulele singing for pre-lunch entertainment. It didnt seem that many people were paying attention to her, and it wasnt remarkable except for the fact that she was a one-woman show and kept up the music constantly.
A little after 1 PM, when the lunch was supposed to start, Cast Members stood around the entrance to Ohana and clapped and sang to welcome us as family and cousins. We got up to file into the restaurant, and were seated at communal tables. Mike and I were seated against the window facing the rest of the resort with three older couples who all knew each other. This made things awkward at first. I let our dining companions know ahead of time that I would be taking pictures for reviews, and they were interested in what I was doing. It helped to break the ice, and conversation was pleasant afterwards.
At each table were four wine glasses per person, multiple forks, knives, and spoons, and a lovely orchid centerpiece. The glasses almost had a haphazard appearance and were almost startling at the amount. The large number of glasses was because of the wine pairing that came with the meal a different wine for each course except dessert, and another glass for water. When we were seated, servers came around pouring water, with bowls containing thin slices of lemons or limes for our choice. I loved having a choice between lemon and lime! The chefs from the Kona Café, Ohana, and the Luau were introduced, and the layout of the lunch explained. All of the chefs there that day had collaborated on the menu to create something new and exciting. A representative from one of the major Australian wine companies was there to introduce and explain each wine pairing, as well. On our plates were two pieces of paper with the menu and the description of each wine, which I took home for reference, and in case we enjoyed the wines. I always appreciate being able to take home the menu, and I should ask more often!
The wine was poured first, before the food was brought out. The first one was Wynns Coonawarra Estate Chardonnay, 2002. It supposedly had a butterscotch hint, but none of us could tell. I enjoyed this wine, and it went well with the salad that follows. This is one Ill look for in stores.
The first course was brought out, listed on the menu as Beef Steak Tomatoes and Asian Greens with Toasted Macadamia Nuts and Poppy Seed Vinaigrette. This was artfully presented as a layer of red tomatoes, wilted greens, a layer of yellow tomatoes, another layer of wilted greens, and garnishes on top. The salad must have been formed in a circular mold, and I enjoyed the texture of the wilted greens, which were infused with the sweet and savory poppy seed vinaigrette. I didnt eat the tomatoes, but Mike says that they were ripe and delicious. The garnishes included very young greens, mango and pineapple dices, wonton strips, toasted macadamia nuts, and edible flowers. The macadamia nuts were what really made the dish; I adore macadamia nuts, and they added another dimension of flavor. In the middle of the salad course, we were brought the same bread that is served with dinner at Ohana. The major difference was that this time, it was warm. It seemed to make the bread taste that much better, and instead of being told it was pineapple bread, this time we were told that it was pineapple and coconut bread. Either way, it went very well with the salad.
The next wine was poured, Pensfold Eden Valley Reserve Riesling 2002. This was explained to be a dry Riesling, and I dont think our table, Mike and I included, enjoyed it as much as the chardonnay. It had a very sharp note at first taste, though the accompanying course mellowed it somewhat.
The next course was built in stages. According to the menu, it was Skewered Char-grilled Jumbo Prawns, Asian Spice Miso Broth with Soba Noodles. The bowls with the noodles were brought out first, and were actually rice noodles as opposed to soba noodles, though they continued to call them soba noodles. Also in the bowl were carrots and pea shoots. We were told that the broth had a chicken base, with miso, Thai basil, and ginger, among other spices. The broth was actually poured from the same pots that the pressed coffee is made in. After the broth, the prawns were brought out. Mike and I arent seafood eaters, but we tried to be adventurous; these things were monsters. As one of our dining companions noted, they looked like oversized grasshoppers. One of the things that turns me off about crustaceans is their similar appearance to insects, and this time was no exception. I tried a piece of it, but didnt like it, especially with it staring back at me. The broth was unfortunately lukewarm to cold by the time we had a chance to try it. It didnt really taste like a miso broth, but had a strong ginger flavor. The Thai basil wasnt very apparent, either. The noodles were good, but hard to get to with the prawn in the way, and the pea shoots were a little too sharply green flavored for my taste. We didnt really enjoy this course as much as the previous one.
Before the main course, the palate cleanser was brought out. This was Grapefruit and Tarragon Granite with a Sesame Tulipe. The granite was a course textured, icy sorbet, and had tarragon strips on top. It was placed in a bowl formed out of black and blonde sesame seeds held together by a sweet substance, possibly honey. The bowl was excellent, and tasted like sesame candies, but with a nutty, caramelized taste. The granite was nicely tart, only slightly sweet, and the tarragon strips went well with the citrus flavor. Ive noticed more tarragon lately in sweeter dishes, as it has a light anise flavor. Im not sure how well this cleansed my palate, but it tasted excellent! I will be looking for grapefruit sorbet in stores now.
The final wine was brought out, Coldstream Hills Pinot Noir 2001. I was a little worried about this one, because I am not really a red wine drinker. This wine was great, though. It wasnt very astringent, and had a full, fruit-filled (but not very sweet or cloying) flavor. This is definitely one Ill look for next time Im at a wine store.
I was anticipating the next course, as it was another stop on my search for good pork at Disney. This course was Ginger Char-crusted Pork Tenderloin, Peanut Fingerling Potato, Linguica and Maui Onion Hash, Tempura Fried Baby Bok Choy, Fresh Mango and Pineapple, Papaya BBQ Salsa. Thats a mouthful! It was presented as four slices of pork tenderloin, a papaya based barbecue sauce on the side, diced mango and pineapple with red onion, a tiny baby bok choy cabbage with tempura batter, and a mixture of a few fingerling potatoes with Maui sweet onions and linguica sausage. The pork tenderloin was excellent, for once! It was moist and well flavored, with a nice grilled crust, though it didnt taste very strongly of ginger. The sauce on the side was more fruity than barbecue flavored, and it went well with the rest of the dish. The baby bok choy had a lot of the tempura batter, and tasted more of the batter than the vegetable, but the batter was light and not greasy. Linguica is a garlicky Portuguese sausage, and Maui onions are known and prized for their sweetness, and the two went well together along with red bell peppers and seasonings. The onions and peppers were soft, as if they had been slow cooked, and the sausage was delicious. This hash was placed on top of a couple fingerling potatoes, which are small, finger shaped potatoes hence, their name. The potatoes tasted as if they had been cooked along with the hash, and were soft and flavorful as a result. The mango and pineapple salsa brought it all together, with fresh fruit and a slight bite due to the fresh red onion. Im hoping that they used the pineapple from the Lapu Lapus for this so it didnt go to waste! Overall this was a delicious entrée, with excellent flavors, and one I wish that the Kona Café would feature in the future.
Our server came around to collect our wine glasses, and left the last one with the red, as we were still drinking it. When we had finished, someone came around with another bottle of the pinot noir, so we ended up with four glasses total and these were full pours, not half pours like some wine pairings are. At the same time, Kona coffee press pots were brought around to the tables. This excited me as it was unexpected, and I loved the Kona coffee. Unfortunately we only had one cup before they brought around regular coffee, which I believe was still a Kona blend, and not the Nescafe they usually serve.
Along with the coffee was our dessert sampler, tiny portions of desserts from the Luau, Kona Café, and Ohana. In the photograph, clockwise from the top, it included Kona Misu (tiramisu), Chocolate Pave, Macadamia Nut Tart, Passion fruit cheesecake, and Chocolate Luau Mousse. Along the edges was piped chocolate, with circles of raspberry sauce, kiwi sauce, and passion fruit sauce. The dessert plate was heavenly! It was easily one of the best parts of the meal. The Kona Misu was light and creamy, and topped with a chocolate covered espresso bean. The Chocolate Pave was my favorite of the plate, a piece of fudge-like flourless cake with nuts. It was very rich and chocolatey, and I will definitely order it the next time we go to 'Ohana. The Macadamia Nut Tart included broken pieces of macadamia nuts in a very sticky, almost nut-brittle-like sauce inside a small pastry tart, and was another one of our favorites. Weve had the Passion Fruit Cheesecake before at Ohana, but I liked this presentation better: a small half globe of cheesecake, topped with the gel-like passion fruit sauce thats also on the plate. I love the tartness of the passion fruit with the creamy cheesecake. Its better than the passion fruit tarts at Boma! The Chocolate Luau Mousse was a pyramid of chocolate mousse with a chocolate base, and tasted good, if nothing special. The sauces went well with the mousse, because they gave it another dimension of flavor.
Service was excellent at this event, and we tipped above the amount already in the set price. Our server was attentive, friendly, held conversation with us when we wanted, and we always had what we needed. Im not sure which restaurant he works at usually, but I hope that we see him again in the future. I also didnt catch his name, unfortunately. As we were leaving, we were given souvenir Polynesian resort pins, which made me happy, being the pin collector in the family. Im starting to get Mike in on it, though, as he likes the designs of some of the annual passholder pins. We were thanked by all of the servers and the head of the Disney Dining Experience on our exit, and had been treated very well during the entire event.
We had an excellent time at this event, and it wasnt affected by the fact that it was lunch instead of dinner. I almost prefer this because we can head over to the parks and spend time while letting the alcohol get out of our systems four glasses of wine and a Lapu Lapu are NOT conducive to driving. We will be watching for the notices in the future, and while we generally cant afford to attend these events, we feel that they are definitely worth the price, especially if they each include the wine pairings!
Photo gallery
This was our first DDE event, and we werent sure what to expect. As we were going to be drinking with our lunch, we planned on parking at the Transportation and Ticket Center, walking over to the Polynesian, and then walking back to monorail over to the Magic Kingdom. It was a pleasant, if a little too hot, walk over to the Polynesian, and we checked in at the podium of Ohana. There were many other people there already, and some that I had noticed from being around the parks, but could not place where I had seen them before. We waited in the Tambu Lounge, and Lapu Lapus were eventually brought to everyone. This part was slightly disorganized, as some people walked up to the bar to receive theirs, while we were told to wait and theyd be brought around. Unfortunately we didnt receive the spillover glass along with the pineapple, and it was a much smaller drink than what weve received in the past. It was still good, though fruity and strong. I always wonder if its a waste of pineapple, especially in this case they went through dozens of them. There was a woman in Americanized Polynesian dress with a hat, lei, and ukulele singing for pre-lunch entertainment. It didnt seem that many people were paying attention to her, and it wasnt remarkable except for the fact that she was a one-woman show and kept up the music constantly.
A little after 1 PM, when the lunch was supposed to start, Cast Members stood around the entrance to Ohana and clapped and sang to welcome us as family and cousins. We got up to file into the restaurant, and were seated at communal tables. Mike and I were seated against the window facing the rest of the resort with three older couples who all knew each other. This made things awkward at first. I let our dining companions know ahead of time that I would be taking pictures for reviews, and they were interested in what I was doing. It helped to break the ice, and conversation was pleasant afterwards.
At each table were four wine glasses per person, multiple forks, knives, and spoons, and a lovely orchid centerpiece. The glasses almost had a haphazard appearance and were almost startling at the amount. The large number of glasses was because of the wine pairing that came with the meal a different wine for each course except dessert, and another glass for water. When we were seated, servers came around pouring water, with bowls containing thin slices of lemons or limes for our choice. I loved having a choice between lemon and lime! The chefs from the Kona Café, Ohana, and the Luau were introduced, and the layout of the lunch explained. All of the chefs there that day had collaborated on the menu to create something new and exciting. A representative from one of the major Australian wine companies was there to introduce and explain each wine pairing, as well. On our plates were two pieces of paper with the menu and the description of each wine, which I took home for reference, and in case we enjoyed the wines. I always appreciate being able to take home the menu, and I should ask more often!
The wine was poured first, before the food was brought out. The first one was Wynns Coonawarra Estate Chardonnay, 2002. It supposedly had a butterscotch hint, but none of us could tell. I enjoyed this wine, and it went well with the salad that follows. This is one Ill look for in stores.
The first course was brought out, listed on the menu as Beef Steak Tomatoes and Asian Greens with Toasted Macadamia Nuts and Poppy Seed Vinaigrette. This was artfully presented as a layer of red tomatoes, wilted greens, a layer of yellow tomatoes, another layer of wilted greens, and garnishes on top. The salad must have been formed in a circular mold, and I enjoyed the texture of the wilted greens, which were infused with the sweet and savory poppy seed vinaigrette. I didnt eat the tomatoes, but Mike says that they were ripe and delicious. The garnishes included very young greens, mango and pineapple dices, wonton strips, toasted macadamia nuts, and edible flowers. The macadamia nuts were what really made the dish; I adore macadamia nuts, and they added another dimension of flavor. In the middle of the salad course, we were brought the same bread that is served with dinner at Ohana. The major difference was that this time, it was warm. It seemed to make the bread taste that much better, and instead of being told it was pineapple bread, this time we were told that it was pineapple and coconut bread. Either way, it went very well with the salad.
The next wine was poured, Pensfold Eden Valley Reserve Riesling 2002. This was explained to be a dry Riesling, and I dont think our table, Mike and I included, enjoyed it as much as the chardonnay. It had a very sharp note at first taste, though the accompanying course mellowed it somewhat.
The next course was built in stages. According to the menu, it was Skewered Char-grilled Jumbo Prawns, Asian Spice Miso Broth with Soba Noodles. The bowls with the noodles were brought out first, and were actually rice noodles as opposed to soba noodles, though they continued to call them soba noodles. Also in the bowl were carrots and pea shoots. We were told that the broth had a chicken base, with miso, Thai basil, and ginger, among other spices. The broth was actually poured from the same pots that the pressed coffee is made in. After the broth, the prawns were brought out. Mike and I arent seafood eaters, but we tried to be adventurous; these things were monsters. As one of our dining companions noted, they looked like oversized grasshoppers. One of the things that turns me off about crustaceans is their similar appearance to insects, and this time was no exception. I tried a piece of it, but didnt like it, especially with it staring back at me. The broth was unfortunately lukewarm to cold by the time we had a chance to try it. It didnt really taste like a miso broth, but had a strong ginger flavor. The Thai basil wasnt very apparent, either. The noodles were good, but hard to get to with the prawn in the way, and the pea shoots were a little too sharply green flavored for my taste. We didnt really enjoy this course as much as the previous one.
Before the main course, the palate cleanser was brought out. This was Grapefruit and Tarragon Granite with a Sesame Tulipe. The granite was a course textured, icy sorbet, and had tarragon strips on top. It was placed in a bowl formed out of black and blonde sesame seeds held together by a sweet substance, possibly honey. The bowl was excellent, and tasted like sesame candies, but with a nutty, caramelized taste. The granite was nicely tart, only slightly sweet, and the tarragon strips went well with the citrus flavor. Ive noticed more tarragon lately in sweeter dishes, as it has a light anise flavor. Im not sure how well this cleansed my palate, but it tasted excellent! I will be looking for grapefruit sorbet in stores now.
The final wine was brought out, Coldstream Hills Pinot Noir 2001. I was a little worried about this one, because I am not really a red wine drinker. This wine was great, though. It wasnt very astringent, and had a full, fruit-filled (but not very sweet or cloying) flavor. This is definitely one Ill look for next time Im at a wine store.
I was anticipating the next course, as it was another stop on my search for good pork at Disney. This course was Ginger Char-crusted Pork Tenderloin, Peanut Fingerling Potato, Linguica and Maui Onion Hash, Tempura Fried Baby Bok Choy, Fresh Mango and Pineapple, Papaya BBQ Salsa. Thats a mouthful! It was presented as four slices of pork tenderloin, a papaya based barbecue sauce on the side, diced mango and pineapple with red onion, a tiny baby bok choy cabbage with tempura batter, and a mixture of a few fingerling potatoes with Maui sweet onions and linguica sausage. The pork tenderloin was excellent, for once! It was moist and well flavored, with a nice grilled crust, though it didnt taste very strongly of ginger. The sauce on the side was more fruity than barbecue flavored, and it went well with the rest of the dish. The baby bok choy had a lot of the tempura batter, and tasted more of the batter than the vegetable, but the batter was light and not greasy. Linguica is a garlicky Portuguese sausage, and Maui onions are known and prized for their sweetness, and the two went well together along with red bell peppers and seasonings. The onions and peppers were soft, as if they had been slow cooked, and the sausage was delicious. This hash was placed on top of a couple fingerling potatoes, which are small, finger shaped potatoes hence, their name. The potatoes tasted as if they had been cooked along with the hash, and were soft and flavorful as a result. The mango and pineapple salsa brought it all together, with fresh fruit and a slight bite due to the fresh red onion. Im hoping that they used the pineapple from the Lapu Lapus for this so it didnt go to waste! Overall this was a delicious entrée, with excellent flavors, and one I wish that the Kona Café would feature in the future.
Our server came around to collect our wine glasses, and left the last one with the red, as we were still drinking it. When we had finished, someone came around with another bottle of the pinot noir, so we ended up with four glasses total and these were full pours, not half pours like some wine pairings are. At the same time, Kona coffee press pots were brought around to the tables. This excited me as it was unexpected, and I loved the Kona coffee. Unfortunately we only had one cup before they brought around regular coffee, which I believe was still a Kona blend, and not the Nescafe they usually serve.
Along with the coffee was our dessert sampler, tiny portions of desserts from the Luau, Kona Café, and Ohana. In the photograph, clockwise from the top, it included Kona Misu (tiramisu), Chocolate Pave, Macadamia Nut Tart, Passion fruit cheesecake, and Chocolate Luau Mousse. Along the edges was piped chocolate, with circles of raspberry sauce, kiwi sauce, and passion fruit sauce. The dessert plate was heavenly! It was easily one of the best parts of the meal. The Kona Misu was light and creamy, and topped with a chocolate covered espresso bean. The Chocolate Pave was my favorite of the plate, a piece of fudge-like flourless cake with nuts. It was very rich and chocolatey, and I will definitely order it the next time we go to 'Ohana. The Macadamia Nut Tart included broken pieces of macadamia nuts in a very sticky, almost nut-brittle-like sauce inside a small pastry tart, and was another one of our favorites. Weve had the Passion Fruit Cheesecake before at Ohana, but I liked this presentation better: a small half globe of cheesecake, topped with the gel-like passion fruit sauce thats also on the plate. I love the tartness of the passion fruit with the creamy cheesecake. Its better than the passion fruit tarts at Boma! The Chocolate Luau Mousse was a pyramid of chocolate mousse with a chocolate base, and tasted good, if nothing special. The sauces went well with the mousse, because they gave it another dimension of flavor.
Service was excellent at this event, and we tipped above the amount already in the set price. Our server was attentive, friendly, held conversation with us when we wanted, and we always had what we needed. Im not sure which restaurant he works at usually, but I hope that we see him again in the future. I also didnt catch his name, unfortunately. As we were leaving, we were given souvenir Polynesian resort pins, which made me happy, being the pin collector in the family. Im starting to get Mike in on it, though, as he likes the designs of some of the annual passholder pins. We were thanked by all of the servers and the head of the Disney Dining Experience on our exit, and had been treated very well during the entire event.
We had an excellent time at this event, and it wasnt affected by the fact that it was lunch instead of dinner. I almost prefer this because we can head over to the parks and spend time while letting the alcohol get out of our systems four glasses of wine and a Lapu Lapu are NOT conducive to driving. We will be watching for the notices in the future, and while we generally cant afford to attend these events, we feel that they are definitely worth the price, especially if they each include the wine pairings!
Photo gallery
