Re-Post

Monday, May 20, 2013

THE DINNER - at Victoria & Albert's Restautant at Disney's Grand Floridian

We are very blessed to live and work in Florida and one of the great perks is how easy it is to get to the Disney World area.  Last month one of the company's that we do consulting for invited us to attend a meeting at the Grand Floridian at Disney for a couple of days.  This just so happened to be the same hotel that dear friends of ours were married at recently as well and it is absolutely gorgeous.  At the same time of this meeting we were celebrating our fifth year as a successful company and decided to celebrate at the consistently top rated restaurant in all of Florida located right at our hotel - Victoria & Albert's (V&A's). 

You don't have to take my word for it.... there are some amazing reviews and critiques of them and they are easily known in the culinary world for their food & service - check out their website here.

The ambience was lovely- with only one seating per night and 3 intimate dining rooms it was easy to see why this would be a once in a lifetime type of meal.   We were met with a man gently strumming a harp in our room and decided quickly upon the wine pairing that complimented the many courses we were going to try to finish.

When  you dine at V&A's you are having an experience- not just a meal- your wish truly is their command.

 
Our Amuse Bouche was delightful and was paired with a Piper Heidsieck Cuvee.  I so wish I had taken notes on a few of the surprises they served us that were not on our personalized menus.  By the way, they call you a few days in advance of your reservation to find out not only about any allergies but what your likes and dislikes to accommodate.
 
 
Next was a Tsukemono Salad with buckwheat noodles and edamame puree paired with a Poet's Leap Reislng. 
 
 
A poulet rouge (chicken) with hedgehog mushrooms and gnocchi and a lovely vegetable ravioli -so soft and sweet.
 
Braised oxtail and cherry ravioli with roasted red peppers paired with a glass of
Highflyer Centerline from Napa and my husband had a melt in your mouth scallop
 


Our main entrees were an Austrailian Kobe-style beef tenderloin with smoked garlic potato puree paired with a silver oak cabernet and an Onion ash crusted niman ranch lamb with sauce soubise and ramps paired with a lovely gigondas domaine du grapillon d'Or from the Rhone Valley.




 A lovely white chocolate gelato with tableside shavings paired with a Bosio Moscato D'Asti
 
 A cheese course of sottocener al tartufo, parmegiano reggiano. colston bassett stilton and gouda reypenaer XO paired with a quinta do crasto late bottled vintage port

 And if we had not quite had enough..... A Tanzanian chocolate timbale with orange scented milk chocolate gelato.....
 
And a caramelized banana gateau - artistic wonders!!!
The unique coffee service (even for us non-addicts) was truly the best coffee I have ever enjoyed.  IT was a double decanter or sorts- very neat to watch brew at your table.
 


 
A nice little extra of dessert goodness to take back to our room....
An Extremely happy and WELL fed couple....
 
 
 
And very magical dreams.....