Victoria & Albert's
We returned to Victoria & Albert's nearly 6 months to the day from our first visit - March 25th 2010.
Our expectations were high as the first experience had been flawless but we were confident that this meal would be equally impressive. We were wrong....it was even better!
We arrived at the Grand Floridian around 4:45pm and after relaxing in the lobby, enjoying the gentle piano music we proceeded to the 2nd floor and the shared lobby of Victoria & Albert's and Citrico's. I noticed that the doors were closed, so I snapped a pictures and went over to peruse the menu from the previous night. Perhaps a minute after we set foot in the lobby we were greeted and checked in for our dinner.
We were seated at exactly 5:15, at a table in the back left corner of the restaurant. The first seating was very quiet, with a total of 7 tables, two parties of 3 and 5 parties of 2.
I could see into the Queen Victoria Room from my seat and I would guess there were 2 tables of 2 seated.
Just after we were seated my DMom and DDad gave me a birthday gift, which was entirely unexpected as I was under the impression that the trip, the flowers I received earlier and the dinner at V&A were gift enough! While the following 2 pictures aren't food, I figured you might be interested in seeing them
It is a Tahitian Black Pearl Pendant with diamonds and it blew me away. It is stunning and I love it
DDad picked it out
Now...what you have all been waiting for:
The Food!
Amuse-Bouche
I was so happy wen our server, Beth, told us that the amuse would be salmon that night
Organic Hen's Egg Smoked Salmon Custard
- I am not the biggest fan of egg but I adored the Tomato Fennel Custard in the fall, so I figured I would love this just as much! While it was good, it was the weakest item on the plate in my opinion. The smoked salmon flavor was too subtle for me, it was very eggy and not much else.
Potato Blini with Caviar, Creme Fraiche, Egg Yolk and Cornichon
- Our server Rado said that this item was compliments of the Chef for my birthday. I'm not sure if the other diners got the caviar blini with their amuse that evening but I *loved* it, it was my 2nd favorite item on the plte!! I can definitely see why you loved the caviar Brenda, but this was my only taste of caviar for the evening. As tempting as it was at $60 for a 1/2 oz I just wasn't in the mood. Maybe in January?
Salmon Panna Cotta with Salmon Caviar
- This was a delightful little bite, creamy and soft with the perfect balance of salmon and a touch of chive paired with the great pop and saltiness of the salmon caviar! This was my 3rd favorite item on the plate.
Demitasse cup with smoked salmon, tomato salad and celery root puree
- Once again the tomato haunts me at V&A
When I first heard the description I thought this would be my least favorite item, but my god was I wrong! The spoon was warmed and the item itself was warm, creamy and insanely delicious. The tomato provided a bright acidic note, the puree was creamy and the smoked salmon was rich. I wanted like 10 more of these!
So, I will now run through the courses and what each of us ordered:
Me
1st course - Maine Lobster with Watermelon Radish, Kohlrabi, and Vanilla Aioli paired with
Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006
2nd course - Diver Scallop with Florida Corn and Chorizo Sauce paired with
Michel Redde Sancerre "Les Tuilieres" Loire 2007
Extra Course! - Lobster Bisque with Vol au Vent and Vanilla Foam paired with
Chimay Ale Peres Trappistes, Belgium (DDad and I asked if we could split an order of the bisque and they indulged us!)
3rd course - Duck Breast, Duck Sausage and Confit with Salsify and Pomegranate Sauce paired with
Acacia "Winery Lake Vineyard" Pinot Noir, Carneros 2006
4th course - Australian "Kobe" Beef Tenderloin with Smoked Garlic Potato Puree paired with
Benziger "Tribute" Sonoma Mountain 2006
5th course - White Chocolate Gelato with Tableside Shavings and Micro Orchids paired with
Paolo Saracco Moscato D'Asti, Piedmont 2007
6th course - Hawaiian Kona Chocolate Souffle
DDad
1st course - Maine Lobster with Watermelon Radish, Kohlrabi, and Vanilla Aioli paired with
Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006
2nd course - Timbale of Rataouille (this was a special request by DDad, he adored this in Sept so Chef Hunnel made it available, but it was not on DDad's menu OR the vegetarian menu).
Extra Course! - Lobster Bisque with Vol au Vent and Vanilla Foam paired with
Chimay Ale Peres Trappistes, Belgium (shared order with me)
3rd course - Duck Breast, Duck Sausage and Confit with Salsify and Pomegranate Sauce paired with
Acacia "Winery Lake Vineyard" Pinot Noir, Carneros 2006
4th course - Marcho Farms Veal Tenderloin, Shank and Sweetbread with Marble Potatoes and Sauce Soubise paired with
Pirathon Shiraz, Barossa Valley 2005
5th course - 36-month Aged Parmigiano-Reggiano, Coach Farm Goat, Thomasville Tomme, Fiscalini Cheddar paired with
Quinta do Crasto Late Bottled Vintage Potro 2003
6th course - Grand Marnier Souffle
DMom
1st course - Maine Lobster with Watermelon Radish, Kohlrabi, and Vanilla Aioli paired with
Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006
2nd course - Sake-Soy-marinated King Salmon with Bok Choy and Soy Beans paired with a white requested by DMom as she dislikes sake
3rd course - Poulet Rouge with Mushroom-Truffle Ragout, Black Trumpet Mushrooms and English Peas paired with
Cesari Mara Ripasso Valpolicella, Veneto 2006
4th course - Marcho Farms Veal Tenderloin, Shank and Sweetbread with Marble Potatoes and Sauce Soubise paired with
Pirathon Shiraz, Barossa Valley 2005
5th course - 36-month Aged Parmigiano-Reggiano, Coach Farm Goat, Thomasville Tomme, Thomas Hoe Stevenson Stilton paired with
Quinta do Crasto Late Bottled Vintage Potro 2003
6th course - Vanilla Bean Creme Brulee
Our Friandise were:
- Blood Orange Jelee
- Lemon Shortbread
- Murray River Sea Salted Rum Caramels
First Bread
Fresh mini baguette with house made lightly salted butter
Oh these are divine
and we were actually lucky enough to be offered 2 of these!!
I ate every bite of each
First Course
We all ordered the same first course, boring I know
but I assure you, it was delicious!
But I have just now realized that I forgot to take a picture
Sorry!
We each had the Maine Lobster with Watermelon Radish, Kohlrabi, and Vanilla Aioli paired with
Baileyana Chardonnay "Firepeak Vineyard" Edna Valley 2006
I tend to dislike radish as I feel the flavor can be too intense, but the watermelon radish was very mild and perfectly crunchy against the creamy tender lobster salad. The vanilla flavor was so mild that it merely imparted a delicate sweetness that complimented the natural sweetness of the lobster.