thumper*
Disney Dreamer
- Joined
- Mar 25, 2010
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Our 19 yr anniversary dinner at Victoria & Alberts Queen Victorias room
Once we finally find V & A we are immediately greeted in the lobby of another restaurant I think was Citricos and as they see us start to walk towards V&A they practically run to the door to open it for us. Im thinking wow what service are we in for tonight. Walk into V&A and Israel Perez greets us with a Victoria (hostess). We walk past the harp player to the QV room and we are the first of the four tables to have arrived. While only 3 tables were reserved for the nt.
As we sit down one of our servers come over to introduce himself as Dan. Dan pulls out a small ottoman for me to place my evening bag on. Wow that was a first for me.
John then shows up and introduces himself as our second server. Seems were getting two Alberts tonight and not a Victoria. Im not going to remember if it is John or Dan during certain parts of the meal so Im just going to call them Albert
Albert explains the menu and the wine pairings and leaves us to make our decisions. Albert tells us what to expect of the evening and that at any time we are welcome to get up and take a break if we wish since we will be there approximatly 4 hr's. I mention to Albert that I would like to go out to the dock at 9:25 pm to watch Hallowishes (it was the first nt of MNSHHP). He thought that might be to far and realy discouraged it. After Albert left we marveled at the beauty of the room and the upholstered walls, yes upholstered walls. I have to pull out the camera and take a pic of the plates and forget to get pics of the room and fireplace. We also enjoyed the harpist that was performing right outside of the room.
Albert comes back into the room and takes our order. We had each decided on the wine pairings and we each added on a Lobster Bisque or so we thought. This was a $30 add on.
I told Albert that I collect corks and any cork they had left over from our pairing I would appreciate. So he brings a small silver plate and places it on the table to place the corks on. I thought that was a nice little touch. At this
point I am convinced that this place is over the top.
These plates are for decoration only they remove them as soon as you order.
Albert pops open a bottle of bubbly and pours us each a glass and then offers to take a pic of us.
As we are sipping on our wonderful glasses of Ruinart Blanc de Blancs Brut, Reims Champagne and enjoying the not to sweet or not to dry flavor another table is seated. Mark over heard Albert welcome them back for DH birthday dinner and was glad to hear that they came back a second night in a row. Yes these folks got the incredible opportunity to eat here 2 nts in a row. WOW Im jealous I wish I could afford to do that.
I loved this champagne and would have had a second glass but knew there were many more pairing to come
Our Amuse-Bouche arrives quickly and it looks so good as did everything that came to our table that nt. I had not planned to take pics of the meal so sorry I have none to share for this dish or the next two ..but after that Ill have some mouth watering photos.
The Amuse_Bouche offered so many delectable delights.
Poached Quail Egg with Galilee Caviar .Mark really enjoyed this me ummm not so much it was ok but not a big fan of the texture of poached eggs.
Popcorn Crusted Diver Scallop .Im not usually a big scallop fan but this was the best one of my life. Oh my mouth is watering just thinking about it.
Smoked Salmon Panna Cotta with Salmon Caviar .very good.
Crispy Buffalo Mozzarella this was each of our least favorite. It was good but compared to the rest of the offerings it just tasted like plain fried cheese but a little lighter.
Our next pairing was Michel Redde Sancerre Les Tuilieres, Loire 2007 which was served with a Caviar Tin of Peek Toe Crab with DeSietra Caviar and Petit Herbs.. I believe this was the point in the meal that they came and prepared fresh croutons tableside. We were able to choose between 3 different exotic Olive Oils and 3 different exotic salts. This was a cold crab salad with the croutons on top
WARNING SPOILER ALERT you might want to scroll down past this set of pics if your wanting a surprise on your visit.
As Albert was clearing our table off he recommended that I might want pics of the entrée that was on the way. I pull my camera out to be on the ready as he pours us our next glass of wine Dr. ZenZen Valwiger Herrenberg Reisling Auslese, Mosel 2003. Albert places a bowl on the table in front of each of us and it has Cold smoked Niman Ranch Lamb with Fuji Apple and Curry Dressing. Albert proceeds to pour small pitchers of Apple Cider Vinegar over the lamb and it starts to ................................................Smoke. It was a really cool effect. This lamb was my favorite course out of 11 courses. It was so tender and flavorful I regretted not cutting it into a ton of tiny pieces and savoring each morsel. I wish there had been more on the plate.
The next pairing was a Sake called Kanbara Bride of the Fox Gohyakumangoku Junmai Ginjo, Nigata .I just love this name. This sake is not served hot which is the only way Ive had it in the past. It was paired with King Salmon. Israel the maitre D prepares this for you tableside. They heat a large piece of Pink Himalayan Salt Rock in the oven and then bring it table side and cook the Salmon on it briefly. Both Mark and I were concerned that I may not appreciate this dish because of the texture of the fish being very pink inside. However, it was Sashimi grade Salmon and was wonderful. I especially liked the dried exotic mushrooms on the top.
It is at this point that they served us our Lobster. We had thought this was a bisque but it was a lobster tail pulled out of the tail and cut and served on a small amount of Lobster Bisque and served with Crème Fresh and caviar. It was good but wasnt the bisque we thought it would be. Since Mark and I had our first bowl of Lobster Bisque at Fountain Bleu Hotel in Miami we have been on a search for a lobster bisque as good but have been unsuccessful thus far.
Mark and I decide to take a break and take a quick stroll around the second floor. We found a balcony overlooking the beach. Grand Floridian definitely has a beautiful beach and grounds. As we are sitting back down and a Victoria is pulling out my chair for me she asks if Im chilly and offers a shawl. Surprisingly I wasnt cold but it was nice to be offered.
We are served Hartford Court Lands Edge Vineyards Pinot Noir, Sonama Coast 2007 upon our return. We enjoyed this Pinot Noir so well that we each got a second glass and I was surprised that it was only $10 a glass. Our next course was Poulet Rouge with Mushroom-Truffle Ragout and Yellow Chanterelles. This had truffles thinly shaved on top of the egg foam and a drizzle of truffle oil on the food. This was also another good dish .imagine that. LOL. Mark was really interested in the egg white foam and is looking forward to trying this at home. He is a very good cook and with a little training I believe he could be a chef. Of course later in the evening when Chef Hunnel came out to talk to us he had to ask how to make the foam.
We had been anxiously awaiting trying our next entrée which was Minnesota Elk Tenderloin with Braised Red Cabbage Tart. Ive been wanting to try Elk for several years now. This did not disappoint, it was so tender and flavorful. The Elk was paired with Domaine La Roquete Chateauneuf du Pape, Rhone 2005.
Albert tells us that our next entrée will be the Wagyu beef and I admit to him Im a little nervous about this. Id had a bad experience with some Kobe beef in Vegas New Years weekend which kept me in my hotel room for a day. The Wagyu Beef Tenderloin with Oxtail Jus was paired with Silver Oak Cabernet Sauvignon, Alexander Valley, 2005. The Wagyu was out of this world and was fork tender. Very yummy but guess it should be when its $200 a lb. I doubt Ill get to try this many times in my life.
Arent those baby vegetables so cute? Mark asked Albert how they got the baby vegetables I had to laugh when the answer was they just harvest them while they are still tiny.
I was telling Mark how I had read here on the Dis that someone had made a post about the harpist playing Comfortably Numb by Pink Floyd which is my favorite classic rock group. Shortly after this conversation he excuses himself for the restroom. He comes back with a grin on his face. He had went out to talk to the harpist and requested Comfortably Numb. Unfortunately she was new and didnt know that song. Oh well it was nice that he tried.
I had read many reviews on this board about V& A and someone had said that they just loved the Stilton Cheesecake. When I received a phone call from V&A the week prior to our reservation to confirm I requested the Stilton Cheesecake. The hostess on the phone had not heard of it and kind of acted surprised by such a request. She said that she would note the request but could not guarantee it, which is to be expected IMO. She actually left me with the impression that we would be very lucky to get it.
If anyone has been reading my T.R. then you know how much Pixie Dust we had through out the day. Well it followed through with dinner. When they brought out the Cheese Tray guess what was on it ..thats right the Stilton Cheesecake. YAY loved it. I cant remember all of the cheeses that we selected other then the Stilton Cheese cake and blue cheese. They paired the cheeses with biscotti, a date nut bread, candied fruit, candied ginger (I think), a fresh piece of honey comb, macadamia nuts with a lavender glaze, and some tiny grapes. We had never had fresh honeycomb before and it was very good. We also loved the lavender glaze on the macadamias. The cheese course was paired with a port. Quinta do Crasto Late Bottled Vintage Porto 2005, this was by far the sweetest pairing and I had a hard time finishing it. Go figure I use to love port.
At this point the table next to us leaves to go watch the fireworks. I tell Mark Im slightly disappointed since I had been discouraged early about it. The couple come back in a short time and say that they arent going off. I tell them that I believe they are scheduled for 9:30pm. Mark notices that they have given the other gal an ottoman to place her purse on and he says something to me about it. I laugh and have him look on the other side of
our table. He had missed the whole ottoman thing earlier, so of course I have to get a pic of it now.
While waiting for our next course chef Scott Hunnell came out to speak with us. He was a very pleasant man and was very willing to answer Marks many questions .thanks chef for the tips. He was curious as to how I new about the Stilton Cheesecake so I had to tell him about the Dis. I guess that they havent made it in the last year since he has been the Chef. We were his first. Lucky us.
It is at this point that Albert said one of the greatest things Ive ever heard come out of a mans mouth shortly your 2 deserts courses will be coming out I said with a huge grin on my face excuse me did you say 2 deserts? When he answered yes I told him it was the sweetest thing Id heard all day.
Our first desert course was called a Tropical Summer Fruit Pave.
It consisted of a light cake with a tropical fruit mouse type topping in a white chocolate cage and a Mango sorbet with pureed mango and candy sculpture. It was good but you cant beat chocolate which was to be the second desert course.
The coffee service is also very different. It is prepared tableside in an old fashioned glass coffee pot. It consist of two glass pots on top of eachother. The bottom pot has water in it and the top pot has coffee grounds. A sterno flame is lit under the bottom pot and as the water heats up it evaporates and goes up the glass tube up into the top pot with the coffee grounds. It sits up there and perculates together. The heat is removed and when the liquid cools slightly it filters back down the tube into the bottom pot to be served. Pretty cool show.
At this point Isreal comes into the room and takes the other couple out to a private viewing area for the fireworks. Im disappointed but didnt ask to go because I wanted them to have their privacy.
The Tanzanie Chocolate Mousse and White Chocolate Gelato are served and Im beginning to wonder if Ill be able to eat it. But hey its chocolate and I have to give it a try, isnt that etleast expected for us women.
The mousse is served with real gold on the top and the chocolate ribbon its served in has Mickey heads stenciled on it. Too cute. The white chocolate gelato is served in chocolate lashes with raspberries. The little glass in the back had some sort of a hot chocolate desert that thickened up quickly.
Well I have given it my all and even finished all of my chocolate desert. When what appears before our wondering eyes but a huge platter full of candies that the chef had made up. While they looked incredible I really dont know how Im going to get anything else down. Mark and I each choose 1 chocolate and Albert ends up putting 2 others on our plates that he felt we had to try. I cant believe it but I forced my Chocolate Hazelnut candy down and actually had to send the rest of my plate back with candy on it. Oh my isnt that a sin somewhere.
As we pay the bill Mark has Victoria call down to valet to have the car brought around.
Valet parking is free at V&As. Albert presented me with a rose and a bag. The bag contained Orange Date Nut bread which was great for breakfast and our personalized menus from the evening. Thank goodness they gave us menus or there is no way you would have gotten such a detailed review.
So I just loved our meal and hope to do it again someday. Maybe after another couple
of years of eating grill cheese, frozen pizzas, and P.B.&Js we will return. Even though I almost cancelled this reservation 100 times Im so glad that we kept it. It wasnt just a meal it was an Epicurean Experience. I dont regret the $ spent since there were many things that I got to try that I may never get again, plus the service is exceptional.
Hope enjoyed my review and keep an eye out for my reviews of Cal. Grill and Le Celleir.
You can find a write up on Jiko grill and the sunset safari in my T.R. (link in my siggy)
Once we finally find V & A we are immediately greeted in the lobby of another restaurant I think was Citricos and as they see us start to walk towards V&A they practically run to the door to open it for us. Im thinking wow what service are we in for tonight. Walk into V&A and Israel Perez greets us with a Victoria (hostess). We walk past the harp player to the QV room and we are the first of the four tables to have arrived. While only 3 tables were reserved for the nt.
As we sit down one of our servers come over to introduce himself as Dan. Dan pulls out a small ottoman for me to place my evening bag on. Wow that was a first for me.
John then shows up and introduces himself as our second server. Seems were getting two Alberts tonight and not a Victoria. Im not going to remember if it is John or Dan during certain parts of the meal so Im just going to call them Albert
Albert explains the menu and the wine pairings and leaves us to make our decisions. Albert tells us what to expect of the evening and that at any time we are welcome to get up and take a break if we wish since we will be there approximatly 4 hr's. I mention to Albert that I would like to go out to the dock at 9:25 pm to watch Hallowishes (it was the first nt of MNSHHP). He thought that might be to far and realy discouraged it. After Albert left we marveled at the beauty of the room and the upholstered walls, yes upholstered walls. I have to pull out the camera and take a pic of the plates and forget to get pics of the room and fireplace. We also enjoyed the harpist that was performing right outside of the room.
Albert comes back into the room and takes our order. We had each decided on the wine pairings and we each added on a Lobster Bisque or so we thought. This was a $30 add on.
I told Albert that I collect corks and any cork they had left over from our pairing I would appreciate. So he brings a small silver plate and places it on the table to place the corks on. I thought that was a nice little touch. At this
point I am convinced that this place is over the top.
These plates are for decoration only they remove them as soon as you order.
Albert pops open a bottle of bubbly and pours us each a glass and then offers to take a pic of us.
As we are sipping on our wonderful glasses of Ruinart Blanc de Blancs Brut, Reims Champagne and enjoying the not to sweet or not to dry flavor another table is seated. Mark over heard Albert welcome them back for DH birthday dinner and was glad to hear that they came back a second night in a row. Yes these folks got the incredible opportunity to eat here 2 nts in a row. WOW Im jealous I wish I could afford to do that.
I loved this champagne and would have had a second glass but knew there were many more pairing to come
Our Amuse-Bouche arrives quickly and it looks so good as did everything that came to our table that nt. I had not planned to take pics of the meal so sorry I have none to share for this dish or the next two ..but after that Ill have some mouth watering photos.
The Amuse_Bouche offered so many delectable delights.
Poached Quail Egg with Galilee Caviar .Mark really enjoyed this me ummm not so much it was ok but not a big fan of the texture of poached eggs.
Popcorn Crusted Diver Scallop .Im not usually a big scallop fan but this was the best one of my life. Oh my mouth is watering just thinking about it.
Smoked Salmon Panna Cotta with Salmon Caviar .very good.
Crispy Buffalo Mozzarella this was each of our least favorite. It was good but compared to the rest of the offerings it just tasted like plain fried cheese but a little lighter.
Our next pairing was Michel Redde Sancerre Les Tuilieres, Loire 2007 which was served with a Caviar Tin of Peek Toe Crab with DeSietra Caviar and Petit Herbs.. I believe this was the point in the meal that they came and prepared fresh croutons tableside. We were able to choose between 3 different exotic Olive Oils and 3 different exotic salts. This was a cold crab salad with the croutons on top
WARNING SPOILER ALERT you might want to scroll down past this set of pics if your wanting a surprise on your visit.
As Albert was clearing our table off he recommended that I might want pics of the entrée that was on the way. I pull my camera out to be on the ready as he pours us our next glass of wine Dr. ZenZen Valwiger Herrenberg Reisling Auslese, Mosel 2003. Albert places a bowl on the table in front of each of us and it has Cold smoked Niman Ranch Lamb with Fuji Apple and Curry Dressing. Albert proceeds to pour small pitchers of Apple Cider Vinegar over the lamb and it starts to ................................................Smoke. It was a really cool effect. This lamb was my favorite course out of 11 courses. It was so tender and flavorful I regretted not cutting it into a ton of tiny pieces and savoring each morsel. I wish there had been more on the plate.
The next pairing was a Sake called Kanbara Bride of the Fox Gohyakumangoku Junmai Ginjo, Nigata .I just love this name. This sake is not served hot which is the only way Ive had it in the past. It was paired with King Salmon. Israel the maitre D prepares this for you tableside. They heat a large piece of Pink Himalayan Salt Rock in the oven and then bring it table side and cook the Salmon on it briefly. Both Mark and I were concerned that I may not appreciate this dish because of the texture of the fish being very pink inside. However, it was Sashimi grade Salmon and was wonderful. I especially liked the dried exotic mushrooms on the top.
It is at this point that they served us our Lobster. We had thought this was a bisque but it was a lobster tail pulled out of the tail and cut and served on a small amount of Lobster Bisque and served with Crème Fresh and caviar. It was good but wasnt the bisque we thought it would be. Since Mark and I had our first bowl of Lobster Bisque at Fountain Bleu Hotel in Miami we have been on a search for a lobster bisque as good but have been unsuccessful thus far.
Mark and I decide to take a break and take a quick stroll around the second floor. We found a balcony overlooking the beach. Grand Floridian definitely has a beautiful beach and grounds. As we are sitting back down and a Victoria is pulling out my chair for me she asks if Im chilly and offers a shawl. Surprisingly I wasnt cold but it was nice to be offered.
We are served Hartford Court Lands Edge Vineyards Pinot Noir, Sonama Coast 2007 upon our return. We enjoyed this Pinot Noir so well that we each got a second glass and I was surprised that it was only $10 a glass. Our next course was Poulet Rouge with Mushroom-Truffle Ragout and Yellow Chanterelles. This had truffles thinly shaved on top of the egg foam and a drizzle of truffle oil on the food. This was also another good dish .imagine that. LOL. Mark was really interested in the egg white foam and is looking forward to trying this at home. He is a very good cook and with a little training I believe he could be a chef. Of course later in the evening when Chef Hunnel came out to talk to us he had to ask how to make the foam.
We had been anxiously awaiting trying our next entrée which was Minnesota Elk Tenderloin with Braised Red Cabbage Tart. Ive been wanting to try Elk for several years now. This did not disappoint, it was so tender and flavorful. The Elk was paired with Domaine La Roquete Chateauneuf du Pape, Rhone 2005.
Albert tells us that our next entrée will be the Wagyu beef and I admit to him Im a little nervous about this. Id had a bad experience with some Kobe beef in Vegas New Years weekend which kept me in my hotel room for a day. The Wagyu Beef Tenderloin with Oxtail Jus was paired with Silver Oak Cabernet Sauvignon, Alexander Valley, 2005. The Wagyu was out of this world and was fork tender. Very yummy but guess it should be when its $200 a lb. I doubt Ill get to try this many times in my life.
Arent those baby vegetables so cute? Mark asked Albert how they got the baby vegetables I had to laugh when the answer was they just harvest them while they are still tiny.
I was telling Mark how I had read here on the Dis that someone had made a post about the harpist playing Comfortably Numb by Pink Floyd which is my favorite classic rock group. Shortly after this conversation he excuses himself for the restroom. He comes back with a grin on his face. He had went out to talk to the harpist and requested Comfortably Numb. Unfortunately she was new and didnt know that song. Oh well it was nice that he tried.
I had read many reviews on this board about V& A and someone had said that they just loved the Stilton Cheesecake. When I received a phone call from V&A the week prior to our reservation to confirm I requested the Stilton Cheesecake. The hostess on the phone had not heard of it and kind of acted surprised by such a request. She said that she would note the request but could not guarantee it, which is to be expected IMO. She actually left me with the impression that we would be very lucky to get it.
If anyone has been reading my T.R. then you know how much Pixie Dust we had through out the day. Well it followed through with dinner. When they brought out the Cheese Tray guess what was on it ..thats right the Stilton Cheesecake. YAY loved it. I cant remember all of the cheeses that we selected other then the Stilton Cheese cake and blue cheese. They paired the cheeses with biscotti, a date nut bread, candied fruit, candied ginger (I think), a fresh piece of honey comb, macadamia nuts with a lavender glaze, and some tiny grapes. We had never had fresh honeycomb before and it was very good. We also loved the lavender glaze on the macadamias. The cheese course was paired with a port. Quinta do Crasto Late Bottled Vintage Porto 2005, this was by far the sweetest pairing and I had a hard time finishing it. Go figure I use to love port.
At this point the table next to us leaves to go watch the fireworks. I tell Mark Im slightly disappointed since I had been discouraged early about it. The couple come back in a short time and say that they arent going off. I tell them that I believe they are scheduled for 9:30pm. Mark notices that they have given the other gal an ottoman to place her purse on and he says something to me about it. I laugh and have him look on the other side of
our table. He had missed the whole ottoman thing earlier, so of course I have to get a pic of it now.
While waiting for our next course chef Scott Hunnell came out to speak with us. He was a very pleasant man and was very willing to answer Marks many questions .thanks chef for the tips. He was curious as to how I new about the Stilton Cheesecake so I had to tell him about the Dis. I guess that they havent made it in the last year since he has been the Chef. We were his first. Lucky us.
It is at this point that Albert said one of the greatest things Ive ever heard come out of a mans mouth shortly your 2 deserts courses will be coming out I said with a huge grin on my face excuse me did you say 2 deserts? When he answered yes I told him it was the sweetest thing Id heard all day.
Our first desert course was called a Tropical Summer Fruit Pave.
It consisted of a light cake with a tropical fruit mouse type topping in a white chocolate cage and a Mango sorbet with pureed mango and candy sculpture. It was good but you cant beat chocolate which was to be the second desert course.
The coffee service is also very different. It is prepared tableside in an old fashioned glass coffee pot. It consist of two glass pots on top of eachother. The bottom pot has water in it and the top pot has coffee grounds. A sterno flame is lit under the bottom pot and as the water heats up it evaporates and goes up the glass tube up into the top pot with the coffee grounds. It sits up there and perculates together. The heat is removed and when the liquid cools slightly it filters back down the tube into the bottom pot to be served. Pretty cool show.
At this point Isreal comes into the room and takes the other couple out to a private viewing area for the fireworks. Im disappointed but didnt ask to go because I wanted them to have their privacy.
The Tanzanie Chocolate Mousse and White Chocolate Gelato are served and Im beginning to wonder if Ill be able to eat it. But hey its chocolate and I have to give it a try, isnt that etleast expected for us women.
The mousse is served with real gold on the top and the chocolate ribbon its served in has Mickey heads stenciled on it. Too cute. The white chocolate gelato is served in chocolate lashes with raspberries. The little glass in the back had some sort of a hot chocolate desert that thickened up quickly.
Well I have given it my all and even finished all of my chocolate desert. When what appears before our wondering eyes but a huge platter full of candies that the chef had made up. While they looked incredible I really dont know how Im going to get anything else down. Mark and I each choose 1 chocolate and Albert ends up putting 2 others on our plates that he felt we had to try. I cant believe it but I forced my Chocolate Hazelnut candy down and actually had to send the rest of my plate back with candy on it. Oh my isnt that a sin somewhere.
As we pay the bill Mark has Victoria call down to valet to have the car brought around.
Valet parking is free at V&As. Albert presented me with a rose and a bag. The bag contained Orange Date Nut bread which was great for breakfast and our personalized menus from the evening. Thank goodness they gave us menus or there is no way you would have gotten such a detailed review.
So I just loved our meal and hope to do it again someday. Maybe after another couple
of years of eating grill cheese, frozen pizzas, and P.B.&Js we will return. Even though I almost cancelled this reservation 100 times Im so glad that we kept it. It wasnt just a meal it was an Epicurean Experience. I dont regret the $ spent since there were many things that I got to try that I may never get again, plus the service is exceptional.
Hope enjoyed my review and keep an eye out for my reviews of Cal. Grill and Le Celleir.
You can find a write up on Jiko grill and the sunset safari in my T.R. (link in my siggy)
I say this not knowing specifics and we don't need to know them.
