Victoria & Albert's.
The meal I had been waiting for ALL year ever since we booked back in February. Well actually six months, but whatever. We had no idea that valet parking was complimentary for guests of V & A, and had no cash. We weren't even given the option to self park...Whoops. Sorry Mr. Valet guy...I felt pretty bad.
We made our way up to the second floor, and checked in with the hostess. She gave Danny a dinner jacket and we were escorted into the main dining room...which was very dark. Neither one of us had ever been to a fine dining establishment before and we felt rather out of place, especially since there are only about 8 tables in the room, and only four were occupied the night we were there. The serving staff was AMAZING, and they helped put us at ease right away. They even encouraged my picture taking, saying "It's truly memorable cuisine, everyone should be taking pictures!"
We started off with drinks- we asked for the pomegranate lemonade and they were able to bring it over from Citrico's. They also ask that you place your entire order for the night at the start of the meal, so it can be timed correctly. So we placed our orders and sat back, prepared for the meal of our lives.
Our amuse-bouche was the salmon sampler...I seem to have misplaced my picture, but it was beautiful. It was served on a square plated which was divided into four quadrants. The bottom right was a lobster ravioli topped with caviar. The bottom left was a cool, soft salmon pate topped with salmon egg caviar. Top left was a warm whipped salmon foam. Top right was a silver holder with a brown eggshell filled with salmon custard.
I licked my spoon it was soo good, and was ashamed of myself. I'm sorry mom, my table manners seem to have been wiped away by the amazing flavors exploding on my palette. I felt like Emil from Ratatouille...dazed by the combination.
After we recovered from the amuse-bouche, it was time for the cold appetizer. We had been given two included options and two 'upgrade' options. Since the upgrade options were caviar at $90 & $60 for a half ounce, we decided to each get one of the included options.
Danny had the Minnesota Elk Carpaccio with Olives, Artichokes and Chorizo Vinaigrette
This was so very delicious. I've had elk before and HATED it since it was so gamy, and I was very leery of this dish. However, the meat was seasoned to perfection and the chorizo gave the whole dish a very full flavor. The spoon was what our server called "Chef Scott's only nod to molecular gastronomy," some sort of olive oil emulsion.
I had the Balsamic Charred Cuttlefish with Watermelon and Tomatoes.
I've never eaten cuttlefish before, but it's most delicious when prepared by Chef Scott. The watermelon and tomatoes lent a sweetness and acidity to balance out the fish, and all together it was an amazing dish. Each corner as garnished with tiny house pickled vegetables...I ate those too.
We also had quite a few bread courses, but I forgot to take pictures of them. I do remember that there was one that I particularly disliked, and two that I had to move to the other side of the table so I wouldn't eat all of it.
At this point I was freezing and I asked for some tea. They serve Mad Hatter tea, which is one of my all time favorites! Our wonderful server also brought me a cashmere pashmina, which I was terrified I was going to spill on.
Next course was fish and again we had two included options and an upgrade, so we went with one of each included option, with the intent to share.
Danny had Sake-Soy Marinated Alaskan Salmon with Bok Choy and Soy Beans
Danny gave me a bite and I almost started crying. This dish is possible the best salmon I have ever had. Maybe even the best fish I have ever had. It is perfect umami-satisfying and tasty in every bite, but not too heavy or rich. If instead of bringing different courses each time they just brought me dish after dish of this I would have been delighted. Too bad Danny felt the same way, as he no longer wished to share with me!
I was okay since I had Citrus-poached Halibut with Warm Verjus Vinaigrette
This was also very, very delicious. The citrus combined with the vinaigrette gave the fish a depth of flavor that was savory and sweet at the same time. I wanted to drink the broth, but my manners made a swift reappearance and I settled for sopping a small amount up with some bread while no one was watching.
The next course had three included options and no upgrade. We decided that we weren't really interested in the Roulade of Ocala Rabbit with Pistachios and Apricots, and instead Danny got the Duck Three Ways...
Duck Breast, Duck Sausage, and Confit with Strawberry and Rhubarb
He said this was delicious, and he was surprised because he's never really enjoyed duck before. I would comment, but he had devoured most of it before he thought to offer me a bite.
I had the Brentwood Corn Soup with a Petite Crab Casserole.
Somehow my picture of the casserole went missing, but it came in a tiny casserole dish with a handle, and was amazingly delicious combined with the corn soup. It was almost like a denser, baked crab cake. The soup was creamy and more of a chowder density, and when you took a bite of the soup and then a bite of the casserole it was if you could taste the sunshine and the sea all mixed in together.
Next up was our main (meat) course, and we had three included options and two upgrades. I'm not a very big meat eater but when I do eat meat I prefer beef, and since it was my birthday we decided to get the Kobe beef upgrade for me, and Danny went with the included option. He chose the
Kurobuta Pork Tenderloin and Belly - with Baby Beets and Sherry Bacon Vinaigrette.
Danny is a huge fan of anything bacon, just like me. He really enjoyed the pork, as it was tender and flavorful. Usually if I we make pork it's ribs or barbecued pork chops so tenderloin was a very new cut for us. I thought it was good as well, and I usually don't eat pork.
My Australian "Kobe" Beef Tenderloin - with Smoked Garlic Potato Purée $35
The potato came with short rib meat that had been cooking all day, and it was the most delicious beef I have ever eaten. It melted in your mouth, and left a smoky aftertaste that complimented the potato wonderfully. The Kobe beef was also very good, tender and flavorful.
A funny story-at this point, we'd been in the restaurant for an hour and a half or so, and I really needed to use the ladies room. I got up, and walked to the front podium to ask the hostess where it was but there was no one there. I stood there for a moment, undecided...there was a hallway to my right, but I had seen servers carrying food that direction and I didn't want to walk into someone's private dinner. Then I remembered that there was a restroom right outside, right before we walked in to the Citrico's hallway so I left out the door and went to the restroom. When I came back the hostess was there, so I smiled at her and walked back to the table. She practically chased me down, not realizing that I was already dining there! We both reached the table at the same time and I felt so embarrassed. I told her I had gone to the restroom outside and she told me there was one down that hall I was afraid of, and all I had to do was ask and they would show me.
Our next course was tea and coffee, and since I already had a pot Danny ordered a cappuccino. Thinking it was going to be a coffee shop style drink, when the server asked if he wanted sweetener he said no, and then had to ask for sugar when the coffee arrived not sweetened at all.
Next we were offered the Colston Basset Stilton, Coach Farm Goat, Gouda Reypenaer V.S.O.P. and Comte Cheese Platter or White Chocolate Gelato with Tableside Shavings, and went with two cheese plates, with one boxed up for later. I was so excited about the cheese that I forgot to take a picture...but I ate the rest of the cheese the next morning before Danny got up!
Next course was dessert. All of the options here are included, no upgrades...it was so difficult to choose.
Danny ended up getting the Meyer Lemon and Blood Orange Purse - with Blackberry-Violet Sherbet
Amazing, amazing, amazing. The purse was white chocolate, and it was filled with the most lemony deliciousness you could ever eat. The sherbet was amazing too, and the violet gave it a very interesting flavor.
I went with the house special- Carmalized Banana Gateau
I'm not a huge fan of banana, but I do love carmalization. This dessert was rich and creamy, and beautiful as well. Danny was amazed by the sugar garnish, and I was impressed that I ate it all.
When you've finished everything, the servers bring you the check, a rose for the lady and orange walnut bread for breakfast the next day. They also brought us a six small dessert candies- two chocolate rum squares, two apricot gelles, and two of something else I can't remember. I was so excited that I again forgot to take a picture.
Overall, we LOVED Victoria & Albert's. It wasn't snooty at all, and the servers were nicer than almost any of the other Disney restaurants. The food was amazing, and we could not stop talking about it. We liked it so much we are booked again in November!
Looking forward to your reviews!
