The Dish on Disney's Luxurious Victoria & Albert's Restaurant
Photo by Kent Phillips/Courtesy of Victoria & Albert's & Walt Disney World
Victoria & Albert's is one of one.
This Florida-based restaurant is the sole recipient of both the AAA Five Diamond Award (since 2000) and the Forbes Travel Guide Five Star Award (since 2018). Its prestigious status might seem out of place in its whimsical, Mickey Mouse-themed location, but don't be fooled.
The Wonderful World of Walt Disney embraces fine dining. Initially, under the expert guidance of James Beard-nominated Chef Scott Hunnell, Victoria and Albert's carved its niche with a unique blend of concierge service and world-class fare. Chef Matthew Sowers, Maître d'hôtel Israel Pérez, and Pastry Chef Kristine Farmer now uphold this tradition of excellence. Disney proudly calls it their "culinary crown jewel," a title even its namesakes' British royals Queen Victoria and Prince Albert of Saxe-Coburg-Saalfeld would surely endorse.
V&A offers three distinct experiences: The Dining Room (one seating each evening with two tasting menus), The Chef's Table (engage with the culinary team as they create a one-of-a-kind 3-hour experience), and The Queen Victoria's Room--which I experienced.
The frosted glass doors opened to a space of old-world, European luxury. Victorian elegance reigns in the fine embroidered linens and the Persian blue carpet. With only a few tables accommodating a maximum of eight guests per night, the room exudes exclusivity, watched over by portraits of the Queen and Prince Consort. The prix fixe degustation menu, a nightly creation of the chef du cuisine, was as impressive as the decor.
Photo by Kent Phillips/Courtesy of Victoria & Albert's & Walt Disney World
The Chef's Degustation Menu is a delicious bizarre of innovative tastes, textures, and pairings, each course outdoing the last. The wine selections, a testament to V&A's Best of Award of Excellence from Wine Spectator, started with a subtle, enchanting Jasmine Apériti--and followed by an artful Pink Pineapple, Thai Basil, and Spiced Mango Langoustine Tartelette. The bold Cinco Jotas Iberico with Miso Caramel "Éclair" was a delightful contrast of flavors.
The journey continued with luxurious Royal Belgian Caviar and Cauliflower Panna Cotta, paired with Drappier Carte d'Or Brut Champagne. The smooth panna cotta beautifully complemented the caviar's rich taste, and the zesty Yuzu Seltzer acted as an ideal palate cleanser.
The Danish Hiramasa, paired with Carrot and Okinawan Potatoes, showcased the chef's skill in seafood preparation, enhanced by the refined Nierkelbach' Ürziger Würzgarten' Spätlese Riesling from Mosel.
Photo by Steven Diaz/Courtesy of Victoria & Albert's & Walt Disney World
The Wild Turbot served with Fennel and Baby Leeks, and the Pouilly Fuissé Vin de Péche from Domaine du Roc des Boutires was a highlight. It underscored the chef's talent for elevating simple ingredients.
The Glacier 51 Toothfish, with its robust flavor complemented by charred mushroom and sambal, was perfectly matched with the J. Christopher Bella Vida Vineyard Pinot Noir from Dundee Hills.
Each course builds upon the previous. The Green Circle Chicken with Australian Black Truffle and Corn was a comforting medley of flavors. At the same time, the Lamb with Pickled Blueberries and Violet Mustard provided a delightful balance of sweet and savory.
Photo by Steven Diaz/Courtesy of Victoria & Albert's & Walt Disney World
The meal peaked with the Miyazaki A-5, a melt-in-the-mouth delight, paired with Potato Rösti and Romesco and the robust Domaine de la Solitude, Châteauneuf-du-Pape 1711.
The Preparation of Cheese course, accompanied by Sherry González Byass Nectar Pedro Ximénez, seamlessly transitioned to dessert. The Honey Elderflower Ice Cream and an assortment of chocolates and pastries concluded the meal on a sweet note. Price? $375 per guest, with an optional $200 wine pairing. The meal may be pricey, but the memory is priceless.
