WDW Cravings Countdown
Day 1 - Victoria & Albert's, October 28th 2010
Our third experience at Victoria & Albert's was just shy of one year ago, on October 28th, 2010 (my Mom's birthday.) Our reservation was for 5:45pm and we arrived right on time. I must say,
I was shocked to find nearly every table in the restaurant occupied! I
could only assume that the influx of foodies for Epcot’s International
Food & Wine Festival caused this surprising surge in diners at
our favorite Walt Disney World restaurant.
The fullness of the restaurant definitely changed the atmosphere. It was
louder than usual, and had a more boisterous and celebratory vibe than
its usual elegant and calm din. It was different – I can’t say better or
worse necessarily, but different.
We were seated at a table for four, in the north east corner of the
restaurant (if you are to assume the kitchen entrance is north). Interestingly, we have never been seated at the same table twice! We have occupied three of the four "corner" tables. I am curious to see if we will complete the set, so to speak, with our upcoming reservation on October 7th.
Our servers, Dan and Dave were very attentive. We have been served by
Dan on a previous visit to Victoria & Albert's. He had quite a bit of fun
rapidly listing the seemingly endless inventory of ingredients in each
dish so that I could madly scribble them into my small notebook.
This was my best friend Tania’s first experience at Victoria & Albert's, and while
she was a bit overwhelmed at first (aren’t we all the first time?) she
loved every bite and every minute of our meal.
First up, the obligatory shots of the beauty of the Victoria & Albert’s place setting.
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| Decorative Charger Plate |
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| Softly lit lamp & flawless roses |
Gift from the Chef
Amuse Bouche
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| Amuse Bouche |
The amuse was presented on a plate with four compartments. Going from the top right, clockwise we have:
- Tomato “Consume”
- Lobster Crepe with Osetra Caviar
- Smoked Salmon “Panna Cotta” with Dill and Salmon Roe
- Olive Oil Poached Baby Heirloom Tomato with Pesto and Sea Salt
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| Tomato "Consume" |
The Tomato “Consume” was easily the star of the plate. It looks so
deceptively simple, I mean it is a shot glass of colourless liquid, how
can it be impressive? The flavour that came out of that unsuspecting
liquid was nothing short of sublime! And that is coming from someone who
does NOT like tomatoes. It was light, acidic, perfectly seasoned,
wonderfully refreshing and I wished there was more of it.
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| Lobster Crepe with Osetra Caviar |
The Lobster Crepe with Osetra Caviar was creamy and sinful. The textural and flavor
contrasts were wonderful. The soft crepe, the creamy lobster and the
salty pop of the caviar perfectly accented each other. I would say it
was tied with the next item as a solid 2nd on the plate.
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| Smoked Salmon “Panna Cotta” with Dill and Salmon Roe |
The Smoked Salmon “Panna Cotta” with Dill and Salmon Roe was delicious as well. Slightly more herbaceous than the Lobster Crepe, but sharing a similar textural/flavor
contrast of creamy and smooth with salty popping roe. The added
richness and smokiness of the salmon are what really made this dish.
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| Olive Oil Poached Baby Heirloom Tomato with Pesto and Sea Salt |
Now, I will admit that I am biased when it comes to the Olive Oil
Poached Baby Heirloom Tomato with Pesto and Sea Salt. As I have mentioned previously, tomatoes
are one of the few foods that I cannot stand. I love the flavor but the
texture of a raw or whole tomato is just downright unpleasant to me.
That being said, Victoria & Albert’s is about the only place in the
world that will find me willingly eating (and often enjoying) tomatoes.
This was fresh and light. But it was the weakest item on the plate in my
opinion.
1st Course
Cold Appetizer
When you are presented a menu at Victoria & Albert’s it can be quite
daunting. There before you lay countless delicious options and you are
expected to order all at once!
My Dad has a few food allergies, and therefore had a slightly modified
menu (in that it contained no white-fleshed fish or blue cheese). My
menu had the same blue cheese modification. As I reflected on a first course, my choices were as follows:
Balsamic marinated charred octopus with tomato and watermelon
OR
Buffalo “waldorf” with apples, walnuts and vinaigrette
However, as I peered at his menu I noticed a slight difference—my Dad had
Balsamic marinated charred gulf shrimp! Mmmm…now that sounds amazing.
So we pushed our luck...my Dad, Tania & myself all ordered the
modified shrimp dish. Thankfully, the kitchen had prepped enough of the
shrimp that we were all able to receive our requested dish.
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| Balsamic Marinated Charred Gulf Shrimp with Tomato and Watermelon |
This was easily the most complex dish I have ever been served at
V&A. For something with such a simple description it was positively
singing with intricate flavour! The tender shrimp, the tangy balsamic,
the sweet crisp watermelon and the acidity of the tomatoes all played
off each other. Some of the unique elements on the plate were pickled
watermelon rind and salted yellow watermelon.
Unfortunately I did not get a chance to sample my Mom's choice, the Buffalo "Waldorf", but she said it was delicious!
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| Buffalo "Waldorf" with apples, walnuts and vinaigrette |
Bread 1
Petite Baguette with House-made lightly-salted butter
Sweet mother of all that is holy, I could eat 100 of these. How Chef
Eric manages to get the perfectly crisp crust and the airy light
interior of a full baguette into this miniature version is mind-blowing.
They are always served slightly warm and the smell is unbelievable –
takes me back to my trip to Paris in a heartbeat!
2nd Course
Fish Course
While we were “boring” in our choice for this course (we all selected
the Sake-Soy marinated Wild Alaskan King Salmon served on a bed of
basmati rice with edamame and hojumiji mushrooms), this course was
anything but boring!
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| Sake-Soy Marinated Alaskan King Salmon with Basmati Rice, Edamame and Hojumiji Mushrooms |
My Mom tried this same preparation in March and I am sure that Dad and I
skipped out on sampling because we were too entranced by our lobster
bisque, because we definitely would have remembered this!!
The salmon is perfectly cooked to a tender and juicy medium. The outside
delicately flakes away while the inside remains meltingly soft and
vibrantly coral coloured. The marinade is earthy and salty yet perfectly
balanced. The basmati rice is nutty and complimented by the sweet
edamame and the rich hojumiji mushrooms. We each practically licked our
plates clean. This was absolutely the star of the evening.
Our server, Dan, told us that the salmon is “day-boat” caught. This
means that it was in the ocean, in Alaska on Oct 27th and on our plates
on Oct 28th. Wow!
Sadly, Chef Hunnell told us (when we toured the kitchen after the meal)
that he was planning on changing the salmon preparation soon. How soon, I
don’t know. If this item is still on the menu, I highly recommend it.
Bread 2
This is the point in the meal when the second bread is served, typically
a brioche, my favorite! However, it was not served. This will come up
later….
The reason it wasn’t served? An incredibly interesting table was seated
behind us. It was a couple, and they ordered an exceptionally
extravagant meal. From what I saw, upgrades included the full ounce of
caviar for each ($180/person), the turbot for each ($30/person), the
wagyu for each ($80/person) in addition, I saw two bottles of wine, one
white, the other red, that I would estimate at $250-$350/bottle. (In
case you were adding…the meal likely cost between $1600 and $1900). This
table shared the same servers as us and we noticed, from time to time,
that they were a touch distracted by the VIPs. It wasn’t enough to be a
real service flaw (as the table was fascinating to observe) but it was
slightly irritating when they forgot the bread service.
3rd Course
Hot Appetizer
For the third course we had three options the traditional duck three ways, a butternut squash soup and
a roulade of rabbit.
Generally, we are a foodie family. I have tried all sorts of game such
as buffalo, elk, venison, ostrich, wild boar, duck…but I cannot wrap my
head around eating rabbit. No matter how hard I try, no matter how many
times I hear how delicious it is, I just can’t. The same goes for Mom, Dad and my best friend. I think a large factor is that I had a rabbit
as a pet, as did Tania.
Anyways, as a result we had two courses from which to choose. Mom and
Tania selected the Butternut Squash Soup with Butternut Tortellini. I
love soup presentation here. The server sets down a warmed bowl
and pours the soup from a heated pitcher to ensure that the soup stays
the perfect temperature for your entire course. The tortellini was served
on the side and was a one bite wonder based on the fact that both
practically inhaled it! I was able to steal one spoonful of the soup and
it was creamy, rich and slightly spiced (I would guess
nutmeg…allspice…cinnamon or the like).
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| Butternut Squash Soup with Butternut Tortellini |
Dad and I selected the Duck Three Ways. In fact, Dad and I have never
selected any other option for this course. What is interesting is that
the pairing and execution have changed ever so slightly each time we
have had it. Our first variation was paired with cherries, the second
with butternut squash and the this time, it was paired with strawberry.
The duck breast was served with a pomegranate strawberry gastric. The
sausage was served with salsify, dried strawberry slivers and the confit
was served with a strawberry rhubarb puree. The sweet tangy
strawberries perfectly accented the rich, fatty duck. Loved it!
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| Duck Three Ways - Duck Breast, House-made Duck Sausage and Duck Confit, paired with variations of Strawberry |
Bread 3
Multigrain with Salted Butter
Our third bread course came before the missed second bread (which I will describe later). Let me preface this by saying, I dislike multigrain bread. Typically I
find it doesn't have a good crust or a good crumb. It can be too dry and
often I find it tasteless.
Now this....this multigrain is a masterpiece!
It has a perfectly crispy crust, a soft and airy crumb, the perfect
balance of earthy and salty tastes. It is paired with house-made salted
butter and it is absolutely delicious.
4th Course
Entree
First up is Mom's Veal three ways, tenderloin, shank and sweetbread with marble potatoes and sauce soubise.
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| Veal Three Ways - Tenderloin, Shank & Sweet Bread with Marble Potatoes & Sauce Soubise |
I have never ordered this entree myself, but I believe I will if
it still exists when I return to V&A in Oct 2011. I stole a bite of
the sweetbread and it was one of the most divine morsels of food I have
ever tasted. The soubise sauce is a mild onion cream sauce and it
perfectly compliments the tender veal. Mom loved this and practically inhaled it.
Next up is Tania's Kurobuta Pork Tenderloin and Belly with root vegetable potato gratin, roasted baby beets and bacon sherry sauce.
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| Kurobuta Pork Tenderloin and Belly with Root Vegetable Potato Gratin, Roasted Baby Beets and Bacon Sherry Sauce |
Ths was the very first entree I ever had at Victoria and Albert's. It is
a sinful combination of rich, sweet and salty. The tenderloin is what
pork should taste like. The bacon sherry sauce is acidic and salty
without being overly so. The pork belly is fatty, the richness coasts
your mouth and is then cut by the acid in the sauce. The root vegetable
gratin is earthy and is balanced by the sweetness of the beets.
Tania prefers her meat well done, but i was so proud of her when she
ordered this medium well. That slight tinge of pink adds moisture and
makes a world of difference. In addition, she really wasn't a fan of the pork belly, so she gave it to me. I was thrilled as it was my favorite item on the plate when I had that entree.
Lastly, Dad and I ordered the Australian Kobe Beef with Smoked Garlic
Potato Puree, Braised Short ribs, 5 day Oxtail Jus and seasonal
vegetables with black garlic.
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| Australian Kobe Beef |
This entree is sublime. It is well worth the $35 additional charge. One day I will try the Wagyu but until that
point, the Australian Kobe is perfect. The servers will suggest you
order it medium rare at most. While I am usually a girl who prefers
medium steak I took the advice and I'm so glad I did. The high fat
content makes the beef extra juicy. Compared to the Kobe I ordered at medium temperature in March, this was magnitudes better.
The Oxtail jus is a thing of beauty in and of itself. It is complex,
nearly syrup-like and a sublime compliment to the beef. The smoked
garlic potato puree is the best edition of mashed potatoes I have ever
had. You know the Cabernet braised short ribs and mashed potatoes from
the France booth at F&W? This is like that but 1000 times better. Dad and I enjoyed every last bite.
When we finished our entrees, I realized that we had missed a bread. I
overheard one of our waiters describing an herbed brioche with pumpkin
butter. I knew that there would be no bread course served between entree
and the 1st dessert, and as we had only been served the baguette and
the multigrain I was disappointed. The brioche is my favorite of the
three breads at Victoria & Albert's.
Dad informed our head waiter that the bread course had been overlooked
and at first, our waiter insisted it had not. Now, I had been taking
pictures and making notes all evening. Our waiters made a point of
slowly listing the ingredients and components of the complex dishes to
me. So, I pointed out that I only had two breads noted and our waiter
was aghast.
Service flaws are very rare here. To illustrate this I will tell a
story from our first visit. When you are seated, you are offered
bottled spring water. If you accept, your glass never goes empty
throughout the course of the evening. The waiters and waitresses move
with such swiftness that you seldom realize your glass is being
refilled, you just notice that it never empties.
Mom drinks copious amounts of water and after our amuse bouche, she
drained the remaining half of her glass of water and set it on the
table. As our waiter wandered past, having just been to the kitchen to
check on our first course, he literally gasped and practically sprinted
over to promptly refill her glass. I swear, he looked as though he had
seen a ghost.
Missing Bread
Herbed Brioche with Pumpkin Butter
We were instantly brought the missing bread
and I am so glad we were. It was wonderful. Flaky, buttery, meltingly
soft, and the pumpkin butter gave perfect earthy notes of fall to the
otherwise grassy and sweet herbed brioche.
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| Herbed Brioche with Pumpkin Butter |
5th Course
Pre-dessert
You've got to love a restaurant that gives you TWO dessert courses. Tania and I both selected:
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| White Chocolate Gelato with tableside Lindt Chocolate Shavings and Micro Orchids |
Despite my adoration for all cheeses (except blue which I am allergic
to), I have always selected the gelato course at V&A. Partially
because it comes with a pairing of Moscato di Asti (a wonderfully slight
sweet sparkling wine) but also because I never realized that white
chocolate had an actual flavor before!! It always had a non-taste to me and then I tried this an the lightbulb
went on..."Oh so THIS is what white chocolate tastes like!"
The mirco orchid is also highly cool! This dainty little edible flower
that looks too gorgeous to eat has a fascinating watermelon-like flavor.
Mom & Dad have always opted for the cheese course, and they stayed
true to their previous preference. Dad is allergic to blue cheese,
like me, so the pictured cheese selection does not have any blue.
I apologize as I do not have the cheese descriptions with me. I know
that each has a specific accompaniment and that both Mom & Dad
raved about them. I think I might have to try the cheeses on our
next visit.
6th Course
Dessert
I always end my evening at V&A with....
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| Hawaiian Kona Chocolate Souffle with Godiva Anglaise and Milk Chocolate Ice Cream |
This is heaven on a plate. It has souffled perfectly, the outside is
crusty and lightly coated in sugar, the inside is gooey and spongy and
heavenly. This soufflé is served with a Godiva Chocolate Anglais sauce
and a fantastic chocolate ice cream.
Dad chose one of his all time favorite desserts....
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| Grand Mariner Souffle with Anglaise and Vanilla Ice Cream |
This is slightly lighter than its chocolate cousin, in that it isn't as
intensely rich. It is equally outstanding though. Served with a vanilla
ice cream if I am not mistaken, and a traditional Creme Anglais.
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| Vanilla Bean Creme Brulee |
I love the presentation on this dish with the amazing arched tuille
cookie. DMom raves that this is the most perfect creme brulee she has
ever had. Served in a wide, shallow bowl so you get 1/2 inch of custard
and a perfectly even and thick bruleed coating.
Tania went with the suggestion of our waiter, and ordered the staff favorite....
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| Caramelized Banana Gateau |
This is a very complex dessert. Mom & Dad had it on our first
visit to Victoria & Albert's. A cylinder of tuille cookie is filled with sponge
cake, caramelized bananas, a marscapone mousse and something else that I
cannot recall. It is topped with a spun sugar sheet and it easily the
most beautiful of all the Victoria & Albert's desserts.
After our desserts we took a tour of the kitchen, met with Chef Hunnell
and returned to the table.
Parting Gifts
Friandise, Roses & Breakfast Bread
Friandise are small chocolates or candies presented at the end of the evening...
Our plate contained chocolate rum caramels topped with Australian murray
river sea salt, pumpkin cake topped with cinnamon cream and pineapple
chipotle fruit jellies. DMom & Tania did not care for the fruit
jellies, but loved the punpkin cake. Dad and I did not care for the
pumpkin cake but adored the fruit jellies. We all loved the rum
caramels!
In addition, Tania, my Mom & I were presented with long-stemmed red roses and my Dad was given a fig and walnut bread for breakfast the next morning.
And so ends yet another fantastic experience at V&A.A week from tonight we will enjoy our 4th meal at Victoria & Albert's. I promise I will update the blog with that review as soon as possible.
My WDW Cravings Countdown has concluded! We leave our house in approximately 4 hours and the blog, as well as my twitter account and my reviews on http://www.thedisboards.com (User name: Tinkerbelle_325) will be live!
