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Florida Guide > Dining

Victoria and Albert’s at Disney’s Grand Floridian Hotel - Part II

continued

Our third course was the Long Island Duck with Roasted Chiogga Beets and Turnip Kraut. This was one of my favourites. The flavours erupted in my mouth and as all the portions are quite small they can leave you wanting more. However, with another five courses to come I have to say it is a good job that none of them were too over facing.

Our fourth course was the fish course and we both opted for the John Dory over Roasted Butternut Squash, Styrian Pumpkinseed Oil. Beautifully presented, as were all the courses, each one served on a different style of plate.

Following the fish course were our entrées of Kurobuta Pork Tenderloin with Florida Corn and Cherry Jus. Having only seen this on television and in films, we were surprised and delighted to have both our servers arrive with our meals covered with silver dome plate covers. Then together, with perfect precision, the servers lifted off the domes to present our fifth course.

By now we were feeling slightly full but with each course having a little gap in between we felt that whatever the remaining three courses were, we would be able to manage them. They were just so delicious it would have been sacrilege to leave even a small morsel.

Thankfully the next course was really tiny, a Strawberry Gelato with Micro Garden Mint. This was just enough to cleanse our palates before the seventh course, the desserts. Again, we both opted for the same dish, Poached Pear with Cassis Mousse and Spiced Cake. Absolutely delicious!

Just when we thought that all the eating was over and we were sipping our coffees, we were brought a small tray of truffles and jelly candies. Well, it would have been rude to leave them!

At the very end of the meal all the ladies were given a single red rose, which was a very nice touch.

So, to the nitty-gritty, how much does all this cost. At the time of our visit, which was March 2007, the cost was $115 plus tax each. If you would like to opt for the wine pairings, this will add another $60 plus tax each.

One thing that I forgot to mention was the harpist playing in a corner of the room during our meal. Although she only played in short intervals, it was very soothing and added to the romantic and elegant ambience of the restaurant.

This was the most expensive meal we have ever had anywhere but we certainly did not feel as though we had been short changed. It was a very memorable experience that neither of us will forget for a very long time. From the exemplary service to the wonderful food, we could not fault one single thing and should we be lucky enough to be celebrating our 40th wedding anniversary in Orlando we wouldn’t hesitate to book again.

We aim to provide accurate and useful information, but if you feel anything provided here is not accurate or out of date, please email us with the address of the page concerned and any comments so we can amend as necessary.

Page added on: 1 August 2009
Viewed 3250 times since 1 August 2009.

The following photos have been submitted by our villa owners for this article.

Menus and a Red Rose for the Lady

Poached Pear

Pork Tenderloin

John Dory over Butternut Squash

Lemongrass Poached Gulf Shrimp

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