What in heavens name did you get for close to $1000? We always do the wine pairings, and even at the Chef's Table, it was only $800. Normal dining room runs us about $600.
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Tell me about Victoria and Albert's
- Thread starter Epcotfan21
- Start date
Tony the Tigger
Well-Known Member
I think I need a moment to come to terms with that amount LOL. That's my half of the mortgage payment LOL.
Have to talk myself out of the notion that it's just completely irresponsible.
Have to talk myself out of the notion that it's just completely irresponsible.
Phonedave
Well-Known Member
While it is not the "best reestaruant ever" - there are plenty of others in the same price range (or higher or lower) and of the same quality food and type of service, I can't think of any other restaruant on property that even begins to come close.
I am guessing a few ounces of the Oestra caviar at $100 or so per ounce. White truffles when they are in season are an extra $45 per serving as well.
If they have Iwate beef on the menu, that adds another $100 or so if you get it.
-dave
Phonedave
Well-Known Member
I suggest you take a look at some sample menus from V&A and maybe some pictures. I have a few laying around here (menus, not pictures) and can type some in if you want. The food at V&A is different that at the restaruants you mentioned. While good restaruants, the ones you mentioned pretty much subscribe to the idea of protien being the start of the show, with some sides hanging around. V&A is about the dish taken in its entirety. If there are a lot of things that you do not like, or are not willing to try, then you will not have a good experience at V&A. There is nothing crazy odd - I doubt you will find jellyfish salad, fish swim bladder soup, jellied pigs blood, or bull genetailia on the menu. But you will find mushrooms, figs, veal, duck, phesant, quail, poached pears, oxtail, lamb, celeriac, beets, leeks, fennel, etc on the menu, and as intergral parts of the dish. If any of that is off putting to you, then maybe you want to reconsider. They will acoomidate special requests if made before hand - such as no fish, or no mushrooms, but if there are a lot of things you do not like, then you are going to be disapponted, even with those accomidations.
Tony the Tigger
Well-Known Member
Thanks for that!
Actually we are pretty adventurous. And we have a very non-traditional, vegetarian-and-fish-focused (but not exclusive) diet, so proteins are often not the star of the show for us. We're not expecting a giant steak with potatoes, but kind of a tasting adventure, maybe things we wouldn't have ordered but would enjoy trying - learning - and pairing with the wines as well. And when we go to Disney, all diets are off LOL. If I want a sloppy pulled pork sandwich, it's happening LOL. I'll try almost anything but the "crazy odd" things you mentioned. Your other list from mushrooms to fennel is all good with us, and preferred for a more unique dining experience!!
There was actually a show on TV just a few months ago where a TV chef visited several top Disney restaurants, including V&A, which definitely made it look good to me.
I've settled on a rationalization for myself regarding the price:
If I can save up at least $700 in Chase Disney Rewards dollars by September 2017, we will definitely do this, with the wine pairings, and shoot for either the chef's table or the more intimate room. I presume I have to book it in March 2017, so we'll see if things are going according to plan by then. Based on this past year, that should be very doable. Psyched!
We usually opt for the waygu or kobe beef, but never for the caviar or truffle. So I can see someone spending that much, but just not for us.
Bparso87
Well-Known Member
I think with tip and everything came to around 935
Phonedave
Well-Known Member
The Waygu or Kobe "style" beef is around a $50 add on. Iwate beef is more. While I like caviar, I don't eat it often enough to be able to tell the difference between the middle of the road stuff and and the $100 a half ounce stuff (At least I don't think so - I never had Oestra) - so the Oestra would be wasted on me.
-dave
Phonedave
Well-Known Member
All foods / dishes I have had - except for the jelleied pigs blood - I saw that on TV (but I would try it)
-dave
I think would you be able to.... Oestra is amazing... It's Kobe vs a steak from shaws
danyoung56
Well-Known Member
V&A's is the only restaurant on property to receive AAA's Five-Diamond award for 15 years in a row, so that should say something. Even so, it's not really my cup-o-tea. Maybe someday with just the right lady . . . . .
I'm not a big guy and I can't pack away the food. With that said, the normal dining room felt like a comfortably large meal for us. I'd love to do chef's table or the queen's room, but I know it'd be too much food, even when you account for the smaller portions. I believe Chef's Table and Queen's Room now have the exact same menu. When we went, the 8-10 course meal was available in the dining room, too.
All said and done, a meal for two, without wine pairings, but with the wagyu tasting was $550 with tip. I believe you can share a wine pairing, so you're only poured half potions.
While some might argue that the food's not the best on property (Not me! It was a very remarkable meal), I doubt you'll find any restaurant with the same level of service. We were walking towards the waiting area with a few folks who were going to Citrico's. The moment we walked in front of the V&A doors (Looking for V&A), one of the servers opened the doors, greeted us by name, and told us our table was ready. Upon seating, we were brought a stool for my girlfriend's purse and our camera. When we mentioned we were from Chicago, our server brought Chef Hunnel out to chat with us, as he went to school near us.
Even if it's your first haute dining experience, the staff will make you feel very comfortable and welcome. AND, they clear the settings between each course. You never have to worry if you're using the right fork!
I don't think anyone here has mentioned it, but another great part of V&A? No children under 10. I love kids, but it's -wonderful- to sit down to a 3 hour meal where it's quiet and peaceful. Especially when you've spent the past few days witnessing melt downs!
The dress code is a nice change of pace, too. You don't have to worry about seeing half foot long arm pit hair or "clever" offensive shirts.
The food is incredible. But! It's the type of food where you have to go all in. If you just eat what you think is safe and leave off the rest, you're missing out on the experience. It's like in Ratatouille, when Remy is explaining food flavors. I don't care for organ meats, so the thought of sweat breads wasn't quite sitting well with me. However, it was -delicious-.
There was a couple seated behind us who asked for substitutions on EVERY dish. While the staff bent over backwards for them, and substituted duck for chicken, and bison for lamb, and corn shoots for pieces of corn...
I'm sure you'll find plenty of better pictures online, but here are a few I took. You might not be able to see it in these pictures, but the table decorations, salt bowl, and butter dish were always placed in a straight line that perfectly divided the table in half.
All said and done, a meal for two, without wine pairings, but with the wagyu tasting was $550 with tip. I believe you can share a wine pairing, so you're only poured half potions.
While some might argue that the food's not the best on property (Not me! It was a very remarkable meal), I doubt you'll find any restaurant with the same level of service. We were walking towards the waiting area with a few folks who were going to Citrico's. The moment we walked in front of the V&A doors (Looking for V&A), one of the servers opened the doors, greeted us by name, and told us our table was ready. Upon seating, we were brought a stool for my girlfriend's purse and our camera. When we mentioned we were from Chicago, our server brought Chef Hunnel out to chat with us, as he went to school near us.
Even if it's your first haute dining experience, the staff will make you feel very comfortable and welcome. AND, they clear the settings between each course. You never have to worry if you're using the right fork!
I don't think anyone here has mentioned it, but another great part of V&A? No children under 10. I love kids, but it's -wonderful- to sit down to a 3 hour meal where it's quiet and peaceful. Especially when you've spent the past few days witnessing melt downs!
The dress code is a nice change of pace, too. You don't have to worry about seeing half foot long arm pit hair or "clever" offensive shirts.
The food is incredible. But! It's the type of food where you have to go all in. If you just eat what you think is safe and leave off the rest, you're missing out on the experience. It's like in Ratatouille, when Remy is explaining food flavors. I don't care for organ meats, so the thought of sweat breads wasn't quite sitting well with me. However, it was -delicious-.
There was a couple seated behind us who asked for substitutions on EVERY dish. While the staff bent over backwards for them, and substituted duck for chicken, and bison for lamb, and corn shoots for pieces of corn...
I'm sure you'll find plenty of better pictures online, but here are a few I took. You might not be able to see it in these pictures, but the table decorations, salt bowl, and butter dish were always placed in a straight line that perfectly divided the table in half.
Tony the Tigger
Well-Known Member
Thank you for posting those! This really needs to happen LOL.