Today we are sharing a pictorial review of the new Victoria and Albert’s Ten Course Tasting Experience from guest photographer, Tom Welsh. Thanks, Tom!Victoria and Albert’s. This award-winning restaurant at Disney World’s Grand Floridian Resort exudes elegance and is helmed by James Beard Award-nominee (again in 2016!) Chef Scott Hunnel.
We took the monorail over to the Grand Floridian Resort for our dinner at Victoria and Albert’s. Viviana and Sharon greeted us at the door with hugs for all. Sharon introduced her associate for the evening, Anita. We also met Elizabeth, the harpist. We selected the Chef’s Ten Course Tasting Menu with the recommended wine pairings. First came a lovely fruit punch with a little vodka.
The Amuse-Bouche was a Cauliflower Panna Cotta with Siberian Caviar and Tattinger Brut “La Francaise.”
The nine courses that followed were: (2) Roulade of Smoked Salmon and Alaskan King Crab with Chateau Rahoul Blanc, Graves 2011.
(3) Alaskan Sablefish with Baby Bok Choy and Lieu Dit Chenin Blanc, Santa Ynez Valley 2013.
(4) Scottish Langoustine with Nage Crema and Hanzell “Sebella” Chardonnay, Sonoma 2013.
(5) Truffled Bell & Evans Chicken with Hedgehogs (mushrooms) and Copain “Les Voisins” Pinot Noir, Anderson Valley 2011.
(6) Berkshire “Porchetta”, Sherry Vinaigrette and Arboldea Carmenere, Colchagua Valley 2009.
(7) Australian Kobe-Style Beef with Comte Potato Gnocchi and Chateau Rauzan-Segla “Segla,” Margaux 2008.
(8) Selection of Cheese from the Trolley with Quinta Do Crasto Late Bottled Vintage Port 2010.
(9) Green Apple Mousse with Sour Cream Ice Cream.
(10) Peruvian Chocolate Crunch.
We each had a pot: coffee for Lyd and tea for me.
Thanks for sharing your meal with us, Tom!
Is Victoria and Albert’s on your Disney Food bucket list? Let us know in the comments below.