V&A questions

[ufgator]

We really want to try V&A. We're thinking about doing it the next trip in a couple of weeks (Nov 22-26) or in May 2006; there might be another trip in between but we usually decide last minute to go. The first trip is during Thanksgiving week so not sure if that would even be a good time to go. Plus, we're not staying at Disney for the first one; we will be staying at Disney for the one in May; not sure if that makes a difference in the experience. I have some questions.

1. How hard is it to get a reservation?
2. Dress code? I think it's jackets for men. Does that mean a sportcoat or a suit? What do women wear?
3. I know it's a set menu. Will they work with you if you don't eat certain things and you tell them ahead of time?
4. How big is the restaurant? Just curious.
5. How long does meals last?
6. Is it a certain seating or do you pick a time? I think I read there are certain seatings.
7. If you want wine, can you only get the wine pairings or can you order by the glass?

Thank you for any help.

 

[goofie4goofy]

It's not hard to get a reservation, we always get one whenever we want without a problem. Getting a reservation at the Chef's Table is much more difficult as that books months in advance.

A sports jacket is required - tie optional for men. My DH usually wears a sports coat, no tie..I usually wear a dress, but I see women in everything from dress pants to sequined dresses. I usually go middle of the road with a balck dress.

It is a set menu with choices..It is a 5 course meal - I think, if I remember correctly, but you have choices within the courses. You can select what you like and you do not have to have the wine paring..you can order what you like by the glass.

The restaurant is a nice size but the tables are spaces far apart. There are two rooms (I have eaten in 2 different rooms...don't know if there are more) and the chefs table.

There are "seatings" or staggered reservations due to the time it takes for the meal. We were there 3 hours. It is a meal to be savoured, the food is excellent and the service is attentive without being over bearing.

This is not the restaurant for the picky eater. It is art food...the courses are not large, but large in flavor and texture. It is a foodie's delight in every sense of the word. One of my favorite places to dine.

 

[Cheshire Figment]

Reservations are fairly easy to get. The same (180 day) rules apply.

The ultimate capacity of the restaurant is 67 people at one seating. Normally there are 45 to 50 people at a seating. The first seating as staggered from about 5:30 to 6:15, and the second seating starts about 8:15 and goes to 9:00.

Most people take about 2.25 to 2.5 hours for a meal.

 

[Uncleromulus]

Not much I can add to what's been said!!
Most men do wear ties. I used to wear a suit and Mrs U a dress, but these days I go with a blue sportcoat and tan slacks (and Disney tie) while Mrs U wears a nice pantsuit.
They will work with you (insofar as they are able) as to the menu.
We always do the wine pairings, so I can't say I've ever seen their by the glass selections.
First seating is 5:45 to 6:30. And I believe the second seating (which we've never done!) actually starts at 9:00 and goes to 9:45

 

[scanne]

Here is our menu from when we dined there in 8/05. I didn't list the wine pairings because we didn't have them. (Wiat - I just reread the menu and I DID list the pairings! LOL). We ordered wine by the glass - $9.95 a glass. We had three glasses altogether, so in hind sight, it may have paid for one of us to get the pairing. Also, my DH's menu was customized b/c he is lactose intolerant. We let them know when we made the reservation and they called him a few days before to discuss likes and dislikes.

We loved it there and are going back next October!


Victoria and Albert’s
August 2, 2005

Amuse Bouche – chilled lobster roll
This was a cold appetizer in a rice wonton wrapper with carrots, red onion and cucumber (I think). It was very good. The wine pairing was Charles Lafitte Champagne Brut.


Cold Appetizer

~ Serrano Ham Wrapped Shrimp with Canary Melon Sauce and Pickled Watermelon
King Estate Pinot Gris, Oregon 2003

~Heirloom Tomatoes with Minus Vinegar and Yellow Tomato Gazpacho
Santa Margherita Pinot Grigio, Alto Adige 2004

~Iranian Osetra Caviar with Traditional Garnish $70.00 .5 oz. $140 1 oz.
Hangar One Vodka, California


Hot Appetizer

~Pedro Ximenez Lacquered Quail with Figs and Cipollini Onion
Masi Campofiorin, Veneto 2001

~Dungeness amd Jumbo Lump Crab Stuffed Squash Blossom, Grain Mustard
Chateau de Sancerre Sauvignon Blanc, Sancerre 2003

~Pan Roasted Foie Gras and Peach Tart, Peach Cider Reduction $15.00
Tokaji Azzu 5 Puttonyos, Hungary 1999
Sauternes Chateau d’Yquem, Bordeaux 1998 $70.00 4oz. Glass


Fish Course

~King Salmon with Artichoke Confit, Preserved Lemon in a Brown Butter Sauce
Fess Parker Viognier, Santa Barbara County 2002


~Brentwood Corn Cream with Australian Crayfish
Chimay Ale Peres Trappistes, Beligium

~Monterey Albalone with Baby Spinach, Toated Capers and Meyer Lemon $25.00
Fiano di Avellino dei Feudi di San Gregorio, Campania 2003


Main Course

~Herb Roasted Free Range Chicken with Layers of Porcini Pasta and Truffled Mushroom Ragout
Chateau de La Chaize Gamay, Brouilly 2003

~Jamison Farm Lamb with Romano and Dragon Tongue Bean Ragout
Charles JoquetChinon, Loire 2003

~Grilled Prime Filet with a Gorgonzola Potato Crouton and Port Wine Jus
Trefethen Estate Grown Cabernet Sauvignon, Napa 2001

~Duet of Australian “Kobe” Beef and Oxtail Jus $25.00
Opus One, Napa 2001 $70.00 6oz. Glass


Intermezzo

~Saint Nectaire, Parmigiano Reggiano and English Stilton Cheesecake
Gary Farrell Maple Vinyard – Tina’s Block Zinfandel, Dry Creek Valley 2002

~Trio of Gelatos, Banana, Apple and Raspberry
Three Rivers Winery Late Harvest Gewurztraimer, Walla Walla Valley 2003


Dessert

~Pyramid of Tanzanian Chocolate Mousse
~Orange Scented Marscarpone in a Chocolate Nest
~Hawaiian Kona Chocolate Souflee
~Caramelized Banana Gateau
~Vanilla Bean Crème Brulee
~Grand Marnier Souflee


Celebes Coffee, Tea and Friandise

 

[ufgator]

Thanks for the replies! We booked for Wed, Nov. 23, and I'm excited! It will be myself, DH and my mom. I have more questions.

1. Is there a certain area where you should request to sit or is anything fine? We're not doing the Chef's table.
2. If you want to do the wine pairing, do you have to tell them ahead of time or can you order it when you get there?
3. I read somewhere that someone, although not sitting at the Chef's table, asked to see the kitchen and they were able to. First, can you do this? if so, when is a good time to ask? If you can, is it something you want to do?

Thanks again for your help. I'll definitely post a review of it when we come back.

 

[Cheshire Figment]

1. Is there a certain area where you should request to sit or is anything fine? We're not doing the Chef's table.

Not really. There is no "bad seating".

2. If you want to do the wine pairing, do you have to tell them ahead of time or can you order it when you get there?

When you are given the menu, they will also recite all your otions and give additional information. That is when you make your choices about wine, etc.

3. I read somewhere that someone, although not sitting at the Chef's table, asked to see the kitchen and they were able to. First, can you do this? if so, when is a good time to ask? If you can, is it something you want to do?

I have not heard of this being done. There really is not much to see, it is a small commercial kitchen. The thing about CT is not only the special meal but you do get a chance to talk to the cooks while they are not busy.

 

[BCV23]

When my husband and I were celebrating our anniversary at the Chef's Table a few years ago, a group of people were led back to see the area. I'm assuming they were diners but I suppose they could have been people planning an event? Anyway, you can always ask if it something you want to see but I agree with Cheshire Figment. There is not all that much to see. And truthfully, I felt a little awkward having people watching us even though they were only there a minute or two and weren't led into the actual dining area. I'm sure it didn't bother my husband in the least though.

 

[Uncleromulus]

When we ate at the Chef's table, we also had "look-see" visitors from the main dining room.
If it really interests you, why not go back for just a peek?

 

[Thumper's Tara]

Does anyone know if they work with allergies if you were to tell them ahead of time? I am allergic to anything that can live underwater for 24 hours . I would love to try this restaurant, but wouldn't be able to do the fish course...would they work with you around this? I would hate to have to skip an entire course...I am very open to everything but seafood, so I am dying to try this!

Just wondering if anyone has any experience...

 

[Krissalee]

Does anyone know if they work with allergies if you were to tell them ahead of time? I am allergic to anything that can live underwater for 24 hours . I would love to try this restaurant, but wouldn't be able to do the fish course...would they work with you around this? I would hate to have to skip an entire course...I am very open to everything but seafood, so I am dying to try this!

Just wondering if anyone has any experience...

They will definately work around your allergies. Let them know when you book that you have seafood allergies. They usually ask that you re-confirm 24 hour in advance, and remind them again, though I am sure they will have already noted your allergies in your reservation. The chefs love to create new offereings, and work with any restriction tou may have.

 

[Thumper's Tara]

They will definately work around your allergies. Let them know when you book that you have seafood allergies. They usually ask that you re-confirm 24 hour in advance, and remind them again, though I am sure they will have already noted your allergies in your reservation. The chefs love to create new offereings, and work with any restriction tou may have.

Great. I thought that was the case. I really wanted to try V&A's. I love the theme and the non-seafood choices sound amazing!

 

[Hello World!]

only one thing to add:
GO GATORS!!!

 

[ufgator]

only one thing to add:
GO GATORS!!!

I second that!!!


Thank you for your help everyone!

 

[firemanx]

after working in kitchens fr almost 6 years now, i know any customer who asks can be given a tour of the kitchen. It's some type of state law or something. I have had multiple GM's @ differ commercial and private places i worked tell me that any guest can ask to see the kitchen and they must show them

 

[LoraJ]

Do they offer jackets for men? I'd love to go here for my birthday, but my boyfriend doesn't even own one (or desire to).

 

[Uncleromulus]

I believe they do. Not last trip, but trip before, I saw a gentleman w/o a jacket given one to wear. I should note that the jackets they have are blue sport coats.