News: More Menu Details for Animal Kingdom’s Tiffins and Nomad Lounge

Well, yesterday brought the news that the debut of Animal Kingdom’s Rivers of Light evening spectacular won’t be taking place on April 22nd after all. (According to Disney Parks Blog, they anticipate releasing more information regarding the show and further nighttime activities coming to Animal Kingdom in mid-to-late May.)

However, park projects continue on, such as the construction of Tiffins, the park’s first signature restaurant, slated for a summer opening, as well as the accompanying Nomad Lounge.

Artist's Rendering of Tiffin's Restaurant ©Disney

Artist’s Rendering of Tiffins Restaurant ©Disney

Last week, Disney shared some details regarding the story inspiring the upcoming dining locations. And now, more light has been shed on what we can expect to see on the menus.

The theme celebrating travel leaves the menu open to cuisine from around the globe. Starting with appetizers at Tiffins, look for a Lobster Popcorn Thai Curry Soup with Basil and Peanuts (reflecting Asia and Africa), and Marinated Grilled Octopus (reflecting Europe), a Sustainable Fish Crudo (reflecting South America), and a Salad of Roasted Baby Beets and Goat Cheese with walnut granola and a sun-dried cherry vinaigrette (reflecting North America).

Artist's Rendering of Tiffin's Restaurant ©Disney

Artist’s Rendering of Tiffins Restaurant ©Disney

Entree selections will continue the focus on international fare, with a Berber-Spiced Lamb Chop with Mustard Greens, Lentil Stew and Mint Chutney for African cuisine, and a Berkshire Pork Tenderloin with Huitlacoche Tamale, Hominy Succotash and Red Mole Sauce for South America.

©Disney

©Disney

A Miso-glazed Black Cod with Forbidden Rice in Steamed Bok Choy with Turmeric Sauce will be representative of Asia, while a Grilled Head-on Shrimp with Tomatoes, Roasted Fennel, Olives and Sea Urchin Butter Sauce will represent Europe. The primary vegetarian dish will be a Roasted Market Vegetable Curry with Quinoa, Zucchini and Lime Chutney, focusing on Asian flavors. A New York Strip Steak or Beef Short Rib with Potatoes will offer a more familiar option for guests as well.

The beverage menu will be likewise varied, with handcrafted cocktails and beers focusing on Africa, Asia, and South America. Non-alcoholic options will include exotic-fruit-flavored lemonades, premium loose teas from Africa and Asia, and coffee made with beans from Colombia, Indonesia, Tanzania, and Ethiopia.

Master Sommelier and Food & Beverage Concept and Development Director for Disney Parks Brian Koziol shares: “With a focus on South American and South African wines, the beverage program is very special – we don’t have another one like it at Disney.” Also, “The program will focus on environmentality: producers that focus on sustainability, organic wines, and bio-dynamic viticulture.”

Artist's Rendering of Nomad Lounge ©Disney

Artist’s Rendering of Nomad Lounge ©Disney

Nomad Lounge, which will be adjacent to Tiffins, will have 55 indoor seats and 46 covered outdoor seats for guests who will be able to select from a half-dozen small plates including a Vegetarian Summer Roll, a Seared Wagu Beef Skewer, Honey-glazed Coriander-spiced Pork Ribs, Indian Butter Chicken Wings, and Chicken Liver Pate with Chutney. A dish of Seasonal Fish Balls with Shishito Peppers and House-made Head Cheese will also be on offer. Look for the beverage menu at Nomad Lounge to be similar to that at Tiffins.

Looks like some pretty unique fare for a theme park restaurant to me! But I’d like to know what YOU think of the menu…

What are your thoughts on the dishes named so far for Tiffins and Nomad Lounge? Please let us know with a comment!

Comments

  1. Kaz says

    Calling something the “primary vegetarian dish” implies additional vegetarian dishes.. do we know if this is the case, or is this another restaurant with a token vegetarian dish? (don’t get me wrong, this dish sounds great, but it is nice if everyone in the family doesn’t have to get the same thing)

  2. Sandra says

    I agree with Kaz; a restaurant like this should be able to offer two or more vegetarian main dishes at each meal. One of the big surprises at Be Our Guest was having two choices (quinoa salad and veggie quiche) that didn’t force me into my default position of salmon. I do hope they understand that some of us with more adventurous palates travel with others who may not share that, so while a steak is nice, some plain grilled chicken or similar and rice or other simple veg would be a plus.

  3. Joni says

    Amen Sandra,
    My husband would try anything once but me…. Not so much. I would ove to see at least 2 meals for the unadventurous but with a dash of African flare.
    I’m sure there has to be a few picky teens that would like a chose too. I know we don’t have to eat there if we don’t want, but I do and maybe after seeing a few items I may hive them a try but it’s nice to have a safety Meal just in case.

  4. Joni says

    Amen Sandra,
    My husband would try anything once but me…. Not so much. I would ove to see at least 2 meals for the unadventurous but with a dash of African flare.
    I’m sure there has to be a few picky teens that would like a choice too. I know we don’t have to eat there if we don’t want, but I do and maybe after seeing a few items I may givebthem a try but it’s nice to have a safety Meal just in case.

  5. Tarantula says

    This sounds amazing. I feel like I almost want to eat here every night of our next trip, to try the whole menu!! For real, even the more strange stuff sounds good, like I would at least try it once. And the lounge sounds awesome too. We love the lounge at Brown Derby for fabulous cocktails and delicious small plates without a reservation – hoping Nomad Lounge will be the exact same, just more exotic flavors! Can’t wait!! :D

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