Victoria and Albert’s (*) – Orlando, FL

I’ve had the pleasure of dining at Victoria and Albert’s twice (about 3 months apart)

Ambiance: You forget you’re on Disney property. It’s a whole other world once you enter the dining room. The live harp player is also excellent and she takes requests.

Service: Quality and knowledge were there, occasionally though could come off as a bit sterile. They’re going for a very formal dining room which can on occasion feel stiff. I think it’s less noticeable when you’re dining with others.

Price: There are three menu options, 9 courses, 11 courses and a chefs tasting menu. The main dining room allows you to select from either the 9 or 11 course menu. The chefs table is a separate menu exclusive to the small room. For this experience you’re starting at about $400-$600pp with drinks and tips included.

Food:
Overall the menu was very enjoyable. There was very few things I didn’t enjoy. However I feel that they played it very safe in terms of flavors. My second dining experience didn’t change much from my first, at most a dish or some ingredients changed. I can see though that it is somewhat by design. They’re trying to make a truly special dining experience for those who might be less versed in fine dining and may not enjoy being as adventurous. Flavors were excellent, preparations superb so no complaints there.

I did feel like the pastry program was lacking a little, for a restaurant of this caliber I expected more to wrap up the meal. Overall still had an excellent experience.

Favorites:
All of the canapés
– Iberico, plum, shallot Norwegian pancake it was savory and buttery.
– Sweet Pea and white chocolate was surprising and slightly palette cleansing
– Kingfish was light and fun and refreshing with the yuzu sauce.

Maine Lobster, Corn agnolotti and raspberry sambal
– This was served in a “movie popcorn” sauce. It was super super buttery and rich, which is why the raspberry really helped cut through. It was unexpectedly good.
– Apparently this one was a staff favorite

Koji aged quail, sunflower “risotto”and sunchokes
– The puffed sunflower to make a risotto was surprising. It was nutty and complex. The quail was superb savory and not gamey.

Boar Tenderloin and Boar Sausage
– Super good the tenderloin was phenomenal, they kept it simple and let the food speak for itself with a very simple broccolini
– The sausage was spicy, loved the multiple preparations.

A5 Waygu
– I don’t really need to say more
– They served it with short grain rice in a broth with chanterelle and furikake, umami bomb could be used to describe this whole course.

Mango Pavlova, Serrano and Chantilly
– I really like mango pavlova, the Serrano added complexity. Not overly spicy but definitely tamed some of the sweetness