Home WDW Fall Holiday 2023

Dinner at Victoria and Albert's

|≤ <<< Tue, September 26, 2023 >>> ≥|

We have a 1740 reservation in the main dining room at Victoria and Albert's in the Grand Floridian.

Mark was waiting for us when we arrived enroute to Victoria and Alberts. As requested, Malek was our server for the evening, as Sharon is our with foot surgery. We also missed Elizabeth, the harpist, as she is out on maternity with her 2nd son. Israel had hand-picked a table for us and all three of us picked the dining room menu (295). Mark added a bottle of wine for himself, and Lyd and I selected the recommended wine pairings (150). The glass of Peach Syvaniemi was served with an Amuse Bouche three-way selection of 1) Japanese Wagyu, Capers, Calabrian Chili; 2) Main Lobster Tartelette, Watermelon, Lime; and 3) Cinco Jotas Iberico, Bonny Melon, Black Lime. The second course was Royal Delgian Caviar, corn and Vadouvan served with Palmer & Co., Brut Reserve. The third course featured King Salmon, English Peas and Whey with Besserat de Bellefon, Rose, “Cuvee des Moines”, Reims. The fourth course was Glacier 51 Toothfish, Squash Blossom, Charred Zucchini with Domaine Matrot “La Liece Sous le Bois” Ier Cru, Blagny. Course #5 was St. Canut Cochon, Nectarines, Fennel, with Vigneti Del Salento “Leggenda”, Primitivo di Manduria. The sixth course was Rocky Mountain Lamb, Sicilian Pistachip, Castelvetrano Olives with Massaya “Gold Reserve”, Beqaa Valley. Course #7 was a Preparation of Cheese with a Taylor-Fladgate 20 Year Port. Course #8 was Marscarpone Ice Cream. Course #9 was a Strawberry Spectrum, and Course #10 finished the evening with Goatcheese Marshmallow, Honey Caramel Bon Bon, Meyer Lemen Gateau and Hibiscus Sumac Tuile.

Dining Room Menu Malek & in an earlier life Chef's Degustation Menu Iberico Lobster Wagyu Amuse Bouche Caviar Salmon Toothfish Cochon Lamb Cheese Marscarpone Strawberry Spectrum Candies