Hi there,
I waded through the thread and it doesn't seem anyone answered your question. I have not eaten at V&A's but I have read a fair amount about it from several different sources.
There is a menu, at least one described to you, and you have I think three choices, one beef/red meat, one fowl and one seafood. The food and presentation will be well beyond the typical steak-house, etc. It is pretty expensive, as restaurant meals go, $100+. From your description, you may not like it. It will be quite an experience and you might hit on something you'd find out you liked. But I would suggest having your parents review Birnbaum, Unofficial Guide or the mentioned somewhere in this thread restaurant review book. Hopefully, they won't force this on you. If they do, do what you can eat and you can always hit the hotel's fast-food place on the way out
Good luck!
I didn't see this addressed in the post, so sorry if it was
Sort of right with the menu. Its a seven course menu, with three choices for each course.
They will accomidate you as best they can IF YOU TELL THEM AHEAD OF TIME, as in at least a week.
My ex-wife hated all things fish, so they removed all fish items from her menu. She had many of the same choices I did, but where I had fish, they did substitue things.
Here are the selections we chose, (I have the choices somewhere, but not handy on line), so you can get an idea of what you may be presented with. (and that Veal Cheek - I still talk about it
) The wines I had are also listed.
Notice how in the fish couse (#3) my ex had poultry. Because she does not like fish, she was given different offering when fish would normaly be on the menu.
And really, look at the menu, what sub-10 year old is going to appreciate whats on it?
Amuse Bouche - Warm celery cream with basil olive oil. Mine was topped with smoked salmon and Iranian Caviar, the fish was left off Kerri's. Paired with Codorniu Cava Brut, Penedes NV
Kerri: Smoked Colorado Buffalo with Melted Cabbage Slaw and Grains of Paradise
Me: Blue Lump Crab and Fresh Gulf Shrimp with Petite French Green Lentils - Paired with Trimbach Gewurztraminer, Alsace 2002
Kerri: Serrano Ham and Gruyere Cheese Stuffed Quail with Root Vegetable Flan
Me: Poulet Rouge with Fresh Porcinis and a Truffled Egg paired with Feudi di San Nicola Negro Amaro, Puglia 2003
Kerri: Poulet Rouge with Fresh Porcinis and a Truffled Egg (same thing I had in the previous course)
Me: Atlantic Turbot with Winterpoint Oyster, Salsify, and Spinach Veloute paired with Domaine Maillard Pete et Fils Chorey-Les-Beaune Chardonnay, Burgundy 2004
Kerri: Duet of Australian Kobe Beef
Me: Marcho Farms Veal with Roasted Beet and Veal Cheek "Lasagna" paired with Charles Joguet "Cuvee Terroir" Cabernet Franc, Chinon 2003
Kerri: Rasberry Gelato with Micro Garden Mint
Me: Comte Sainte Antoine, Pierre Robert and English Stilton Cheesecake paired with Ramos Pinto Porto Tawny, Villa Nova de Gaia
Kerri: Hawaiian Kona Chocolate Suffle
Me: Caramelized Banana Gateau
-dave