Her Dotness
DIS Veteran
- Joined
- Jun 18, 2016
- Messages
- 2,891
You've already gotten much superb advice. I'll merely add my takes on some things, based on our experiences.
No worries about getting too full midway through the meal. You can ask to take a break anytime, visit the restroom (they're gorgeous!), go walk a bit, outside the restaurant even. It's a tasting or degustation menu, so portions are very small--think a couple inches wide at most for many dishes. Flavor is what makes the dish at V&A's, not quantity. Visual appeal rivals that of Japanese cuisine, I feel. The chefs seek to appeal to all your senses, hearing included with crunchy elements where you wouldn't necessarily expect any.
DH can't eat any seafood but a few types of shellfish. He may have a sensitivity although generally just hates the texture of the flesh, I think. There used to be a stunningly delicious scallop dish, a seared scallop served on the shell resting on a bed of hot rock salt infused with fennel, that cradled in a carved Himalayan salt bowl. I'm not that fond of fennel but loved it; however, he detests scallops. Chef Amie, the former head chef, was filling in for the head chef that night and asked DH if he'd permit her to serve him something she thought he'd like consistent with his allergy to peppers. He agreed (yes, you can trust V&A's staff that readily).
Our server brought him a small cube of something tinged with shades of orange, beautifully enhanced with a swirl of sauce and baby veggies.
He ate every bite, said it tasted like chicken but had the consistency of a medium-rare steak. Chef Amie told him it was actually salmon, a unique variety she had discovered was appealing to non-fish eaters when well-seasoned. He STILL raves about that salmon nearly a decade later but won't touch it otherwise.
For health reasons, we don't drink and were given a delectable non-alcoholic mix of fruit juices to start our meal there a week ago. I've no idea what all was in it, didn't want to break its spell by asking. Stunningly delicious, whatever was.
I tried the plant-based menu, done gluten and dairy-free for my needs. It was spectacular, though I didn't care for a dish or two as much as the others. When I mentioned I wasn't as fond of one and thought I might go back to meat-fish next time we dine there, Sherry our server said that the remainder of my meal could be easily converted right then if I wished. I didn't because I wanted to see what it would be as planned for me and was glad I hadn't.
As you can see, Victoria and Albert's truly does live up to the hype. We've eaten there over a half dozen times and gladly return, eager to enjoy another adventure in impeccable dining. I predict you'll feel much the same. Do enjoy!
No worries about getting too full midway through the meal. You can ask to take a break anytime, visit the restroom (they're gorgeous!), go walk a bit, outside the restaurant even. It's a tasting or degustation menu, so portions are very small--think a couple inches wide at most for many dishes. Flavor is what makes the dish at V&A's, not quantity. Visual appeal rivals that of Japanese cuisine, I feel. The chefs seek to appeal to all your senses, hearing included with crunchy elements where you wouldn't necessarily expect any.
DH can't eat any seafood but a few types of shellfish. He may have a sensitivity although generally just hates the texture of the flesh, I think. There used to be a stunningly delicious scallop dish, a seared scallop served on the shell resting on a bed of hot rock salt infused with fennel, that cradled in a carved Himalayan salt bowl. I'm not that fond of fennel but loved it; however, he detests scallops. Chef Amie, the former head chef, was filling in for the head chef that night and asked DH if he'd permit her to serve him something she thought he'd like consistent with his allergy to peppers. He agreed (yes, you can trust V&A's staff that readily).
Our server brought him a small cube of something tinged with shades of orange, beautifully enhanced with a swirl of sauce and baby veggies.
He ate every bite, said it tasted like chicken but had the consistency of a medium-rare steak. Chef Amie told him it was actually salmon, a unique variety she had discovered was appealing to non-fish eaters when well-seasoned. He STILL raves about that salmon nearly a decade later but won't touch it otherwise.
For health reasons, we don't drink and were given a delectable non-alcoholic mix of fruit juices to start our meal there a week ago. I've no idea what all was in it, didn't want to break its spell by asking. Stunningly delicious, whatever was.
I tried the plant-based menu, done gluten and dairy-free for my needs. It was spectacular, though I didn't care for a dish or two as much as the others. When I mentioned I wasn't as fond of one and thought I might go back to meat-fish next time we dine there, Sherry our server said that the remainder of my meal could be easily converted right then if I wished. I didn't because I wanted to see what it would be as planned for me and was glad I hadn't.
As you can see, Victoria and Albert's truly does live up to the hype. We've eaten there over a half dozen times and gladly return, eager to enjoy another adventure in impeccable dining. I predict you'll feel much the same. Do enjoy!
The two things she wants for her next trip are V&A and a spa day.
