Dresscode: Fancy! A dress and heels for the lady and a suit for the man (mustache optional).
We arrived at the Grand Floridian, valet parked (they validate your parking, so we were able to feel like rock stars for 5 minutes) and headed inside. The Grand Floridian is described as, victorian elegance meets modern sophistication, and that it was. We walked into V & A’s and were greeted by first and last name. We were led to a private table in Queen Victoria’s Room. The room is set up with 4 separate tables, providing an intimate dining experience for guests.
As we sat down (it was a fancy sit down where they pull out your chair and place the napkin on your lap); I placed my bag on the elegant stool next to me-Ian thought it was a foot rest, ha! We were then offered water from an extensive list. There was water available with and without bubbles and from all regions of the world. Ian got bubbles from Italy while I stuck with the “house” water, which somehow sounded fancy on the menu…after all, I had to save room for my wine pairing!
First course: Amuse-Bouche
Alaskan King Crab “Jar” with Siberian Osetra Caviar
Paired with Piper Heidsieck Rose Savage NV Brut
This dish is meant to be eaten with a mother of pearl spoon to prevent any tainting of the caviar. Each bite was filled with King Crab and Caviar. This was our first experience with caviar and a pleasant one. It was a perfect blend between creamy and salty. Overall, it was a great way to start the meal with a crisp champagne pairing.
Second Course: Octopus “A La Plancha” with Black Garlic Aioli
Paired with Granbazan “Etiqueta Ambar” Albarino, Ria Baizas 2011
The most tender serving of Octopus I have ever had. This was the one dish I was a bit skeptical about and ended up being pleasantly surprised. It was served with a babaganush puree, balsamic and smoked paprika with micro greens. There was a painting of basil underneath the dish which added a perfect touch.
The first bread course was a crispy french Baguette served with a creamy Vermont butter.
Third Course: Hot “Smoked” Niman Ranch Lamb with Fuji Apple and Curry Dressing
Reichsgraf von Kesselstatt, Piesporter Goldtropfchen Riesling Kabinett, Mosel 2011
Presentation was the name of the game. Served with a smoked filled dome covering the dish, which was then lifted to smell the aroma of what was about to come. We were told to eat everything in one bite (lamb, fuji apple and shaved radish) It was beyond tender and hit every taste bud, so good!
Fourth Course: Fennel Crusted Nantucket Scallops in a Salt Bowl
Foxen “Old Vines” Ernesto Wickendon Vineyard Chenin Blanc, Santa Maria Valley 2011
Served in a beautiful Himalayan Sea Salt Ball open-faced. These scallops literally melted (no joke) in my mouth. It was paired beautifully with fresh fennel and a creamy fennel and leek beurre blanc. Pure delipsch!
Fifth Course: Poached Chicken Egg and Sausage
Hartford Court Land’s Edge Vineyards Pinot Noir, Sonoma Coast 2010
This dish was unexpectedly perfect. A homemade ravioli pillowed a poached chicken egg that maintained a liquid yolk even when cooked. The ravioli sat on top of a vegetable and bacon succotash and was then topped with an egg foam and fresh chives. A perfectly cooked chicken sausage paired nicely to round out their take on breakfast.
Served before the next course was a black truffle bread served with black truffle butter and fresh shaved truffles. This was my first experience with fresh shaved truffles and I can say it was spectacular, my mouth is now watering!
Sixth Course: Colorado Bison with Caraway Seed Vinaigrette
Palaios Remondo Propiedad, Rioja 2008
Tenderness was what this dish was all about. The bison was packed with flavor and was paired beautifully with flavorful micro brussel sprouts, caramelized shallots and fingerlings. The sweet and savory caraway seed vinaigrette and fresh micro greens rounded out the dish.
Seventh Course: Australian Kobe-Style Beef with Potato Sphere
Chateau Lassegue Bordeaux Blend, Saint-Emilion 2004
This is a dish of the Kobe Gods. Tenderloin, Short Ribs and a Potato Sphere filled with more short ribs…are you salivating yet? It was served with a parsnip wedge (if my memory serves me right) and a jus of delicate kobe beef. The tenderloin was everything you expect and more, the short ribs were phenomenal (no knife required) and the potato sphere was unlike anything I have ever had. Chef somehow created a perfectly cooked exterior with the most delicate and creamy center of potatoes and short ribs. delipsch.
Eight Course: Selection of Cheese from our Trolley
Quinta do Crasto Lae Bottled Vintage Porto 2007
This course took my taste buds for a ride. We were offered (and later devoured) Aged Gouda, Sottocenere al tartufo, Burrata, Cheshire Cheddar, 24 month-aged Parmigiano Reggiano, Colston-Basset Stilton, Bijou, Aged Goat Cheese. Florida tupelo honey with comb, Spanish Marcona almonds, and spiced candied walnuts, fruit gelee and Mostarda di Cremona (which was a paper thin crisp made from candied fruit). Our favorites were the Aged Parmesan and Colston-Basset Stilton. Cheese is not really our thing, but we have considered converting after this tasting, this was perfection!
Coffee taken to the next level. Made with coffee beans from Indonesia using a vacuum suction technique to brew a wonderful cup of coffee. We watched the brewing process which takes about 10 minutes while being introduced to our first of two dessert courses, yes two!
Ninth Course: Apple Quark Panna Cotta
This dessert course hit sweet and sour notes from warm bruleed apple slices on a red current gelee to the panna cotta sitting on a homemade almond cookie with a green apple bubble fill with liquid goodness. Is your mouth watering yet?
Tenth Course: Peruvian Chocolate Timbale with Roasted White Chocolate Gelato
Chocolate on chocolate with snowflakes of gold, do I need to say anything more? The texture of the Timbale was everything I expected and more. A perfect way to end the meal…or so I thought.
As we concluded our meal, I received a beautiful rose, personalized menus and the beautifully boxed Friandise selection. We were given a dining experience at Victoria and Albert’s we will always remember. We received this as a gift from Ian’s mom for Christmas, very lucky and spoiled if you ask me, so thank you Liz as it was everything I hoped and more. I experienced some of the most delicate and powerful flavor pairings that I will cherish forever. If you are ever in the area or just want a reason to treat yourself to a beautifully prepared dining experience, look into dining at Victoria and Albert’s as I can guarantee you will not be disappointed.
I hope you have enjoyed this post and are able to experience it for yourself someday. I would love to hear about your food experiences and favorite places around the Orlando area or wherever you are located.
Till next time, Cheers! Have a delipsch day.