If you love learning about wine and can handle a nice amount of liquor in one evening, this wine pairing will be a treat. This might be a good time to discuss the wine pairing. I am sorry, I do not have a picture of this course because by now we were a bit tipsy from the wine pairing. It is one of the five most delicious plates I have ever enjoyed and there is no way I could ever reproduce it in my own kitchen…which to me is the mark of a culinary masterpiece.Ĭourse number five was Truffled Bell & Evans Chicken with Blue Foot Mushrooms. The fish was rich and moist and perfectly cooked and the sauce was the essence of lemon with a buttery finish. LOML and I decided that I would try the first “buy up” of the evening: Wild Turbot with Toasted Capers and Preserved Lemon. It was salty and bright, like a delicate lobster with the most delicious sea of sauce to swim in.Īt various points on the menu, you are permitted to “buy up” and sample a rare culinary delight that is not included with the ten-course tasting. The fourth course was a favorite of the night: Scottish Langoustine with Nage Crema. This was served with a soy glaze and an accompaniment of freshly grated wasabi which made this dish burst with warmth and flavor. The third course was one of several fish courses: Alaskan Sablefish with Baby Bok Choy. If these were appetizer to tickle our palates, what on earth would the main courses bring? LOML does not love seafood, but even he was enchanted by it.īy the third course we were getting excited. I am a big fan of smoked salmon, so I was delighted by this. Our second course was roulade of smoked salmon with alaskan king crab. And yes, that’s a nice mound of American caviar too.
There were three crispy little potato chips embedded in the panna cotta that played off the taste of the vegetable and made the cauliflower sing. Just a few bites to tickle the palette, I could have eaten an entire plate of this for dinner and called it a night. Our first course was an amuse-bouche: Cauliflower Panna Cotta. But the star of the show that evening was the food. I could have actually sat there all night.
The lighting in the room was subdued, our table was covered with soft linens, and we immediately felt relaxed and at ease. It offers a more intimate dining experience and a select ten-course tasting menu that is set each night by the chef. The Queen Victoria Room at Victoria & Albert’s is a small wood-paneled room with a fireplace, a portrait of Victoria and Albert, and four well-appointed tables, all set apart from the main dining room. I was prepared to dislike it, deem it uptight and overrated, and then move on to sampling the fine culinary offerings of the world. So I booked the Queen Victoria Room, not completely understanding what we were getting into, but knowing that it had a set tasting menu and that it would likely cost us the same amount as a brand new couch. I also could not secure a reservation in the main room because it was already booked solid. Having “matured and endured” and honestly desiring an experience that would offer us a respite from the hordes of people and screaming children in the parks, I made a reservation on Disney’s dining system four months in advance for the Queen Victoria Room at “Vicky & Al’s.” This is a sacrifice I was willing to make for the benefit of the blog on our most recent trip to Disney, ahem. When we were making honeymoon plans several years ago, I completely glossed over it and deemed it likely stuffy and way too extravagant for us. I have to admit, I didn’t believe the hype about Victoria & Albert’s Restaurant at the Grand Floridian Hotel.
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