From Pam Brandon, Disney Parks Food Writer and posted on the Disney Parks Blog.
With the distinction of being the only AAA Five Diamond restaurant in Central Florida (and one of only three in the state), Victoria & Albert’s at Disney’s Grand Floridian Resort & Spa continues to raise the bar.
The award-winning dining room is adding a new Chef’s Degustation Menu, a series of 10 small courses featuring some of Chef Scott Hunnel’s favorite dishes inspired by the seasons and by his world travels to Asia, Spain, Italy and France. The seven-course Chef’s Tasting Menu will remain, and the kitchen will continue to meld tradition with innovative cuisine “for an avant-garde culinary journey,” says Israel Perez, maître d’hôtel.
Other big changes include a focus on food-and-wine pairings in the adjacent Queen Victoria Room. With just eight seats, diners will be offered Chef Hunnel’s 10-course menu paired with exclusive wines from Victoria & Albert’s impressive wine cellar. “The wine pairings will be exclusive to the private room, and we want to enlighten our guests about how the chef and sommelier work together to perfectly pair food and drink,” says Perez.
Adding the 10-course menu in the main dining room creates a more leisurely dining experience, and other special tableside touches have been added, such as a cheese trolley, tableside butter carving and a custom chocolate box for selecting post-prandial sweets.
The popular Chef’s Table, tucked in a cozy kitchen alcove with a front-row seat for watching the action in the kitchen, continues to offer 10 to 13 courses, small tastes of everything from caviar to Japanese Wagyu beef, paired with wine and spirits. The dinner lasts nearly four hours, the time filled with delectable tastes and conversations with the chef and his team.
“Diners now have a choice of three distinct dining experiences with food-and-wine pairings in Queen Victoria Room, two menus in the main dining room and the Chef’s Table in the kitchen,” says Perez. “Whichever they choose, they will enjoy the finest quality ingredients and impeccable service.”
The seven-course menu is $185 ($250 with wine pairings); the 10-course menu is $235 ($340 with wine pairings). Dinner in the Queen Victoria Room is $340, and includes 10 courses paired with wine. The Chef’s Table in the kitchen is $250. The restaurant is open daily for dinner. For reservations, call 407-939-3862.
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