Dining Review: Queen Victoria's Room

We Meet Our Alberts

As my husband Mark and I walked toward Victoria & Albert's in the Grand Floridian, staff members practically ran to open the door for us. I'm thinking - wow! - what service are we in for tonight.

We were greeted by Israel Perez, the Maitre d'Hotel, and a Victoria (hostess) who both led us past the harp player to Queen Victoria's Room. We were the first guests to arrive. (We learn later that only three of the four tables were reserved that night).

Queen Victoria's Room

Our first server came over to introduce himself as Dan and provided a small ottoman on which to place my evening bag. That was a first for me.

Our second server then showed up to introduce himself as John. It seems we're getting two Alberts tonight and not a Victoria. I'm not going to remember if it is John or Dan during certain parts of the meal so I'm just going to call them Albert.

Albert explained the menu and the wine pairings, told us what to expect that evening, and said we're welcome to get up and take a break at any time since dinner will last for approximately four hours. I mentioned that I would like to go out to the dock at 9:25 PM to watch Hallowishes (it was the first night of Mickey's Not So Scary Halloween Party), but Albert thought that might be too far into the meal and discouraged it.

After Albert left we marveled at the beauty of the room and the upholstered walls - yes, upholstered walls. I took a picture of the decorative plates in front of us on the table but forget to get shots of the room and the fireplace. The plates were removed as soon as we placed our order.

Victoria & Albert's Decorative Plate

Albert returned to take our order. We had each decided on the wine pairings and we each added a $30.00 Lobster Bisque (or so we thought) to our menu.

I told Albert that I collect corks and that I'd appreciate any corks left over from our wine pairings. So he brought a small silver plate and placed it on the table to hold my corks. I thought that was a nice little touch. So was the harpist performing right outside the room. At this point, I was convinced that this place is over the top.

Albert popped open a bottle of bubbly and poured us each a glass, then offered to take our picture.

As we sip our wonderful Ruinart Blanc de Blancs Brut, Reims Champagne, enjoying its not-too-sweet, not-too-dry flavor, another table is seated. Mark overheard Albert welcome them back for a second night in a row. Yes, these folks got the incredible opportunity to eat here two nights in a row. Wow! I'm jealous. I wish I could afford to do that. As for the champagne, I loved it and would have had a second glass, but I knew there were many more pairings to come.

The Early Courses

Our Amuse-Bouche arrived quickly and looks so good as did everything that came to our table.

(Since I hadn't planned to take pictures of the meal, I'm sorry that I have none of this dish or of the next two - but after that I'll have some mouth-watering photos.)

The Amuse-Bouche offered many delectable delights:

Poached Quail Egg with Galilee Caviar  Mark really enjoyed this; me, not so much. I don't care for the texture of poached eggs.

Popcorn Crusted Diver Scallop  I'm not usually a big scallop fan but this was the best one of my life. Oh, my mouth waters just thinking about it!

Smoked Salmon Panna Cotta with Salmon Caviar  Very good.

Crispy Buffalo Mozzarella  This was the least favorite item for both of us. It was good but compared to the other offerings it tasted like plain fried cheese though a bit lighter.

Our next pairing was Michel Redde Sancerre Les Tuilieres, Loire 2007, served with a Caviar Tin of Peek Toe Crab with DeSietra Caviar and Petit Herbs. After that, fresh croutons were prepared table-side to accompany a Cold Crab Salad. We were able to choose between three different exotic olive oils and three different exotic salts.

The Entrees Keep Coming

While clearing out table, Albert recommended that I take pictures of the next entree. He poured us another glass of wine - Dr. ZenZen Valwiger Herrenberg Reisling Auslese, Mosel 2003 - as I readied my camera.

For the next entree, Albert placed a bowl in front of each of us with Cold "Smoked" Niman Ranch Lamb with Fuji Apple and Curry Dressing. He then poured small pitchers of Apple Cider Vinegar over the lamb which started to smoke. It was a really cool effect.

The Smoking Lamb

Of our eleven (!) courses, the lamb was my favorite. It was so tender and flavorful that I regretted not cutting it into a ton of tiny pieces and savoring each morsel. I wish there had been more on the plate.

The next pairing was King Salmon with a Sake called Kanbara "Bride of the Fox" Gohyakumangoku Junmai Ginjo, Nigata. (I just love that name.) In the past, I've only had hot sake; this sake isn't served hot.

Israel Perez prepared the salmon table-side on a large piece of Pink Himalayan Salt Rock that had been heated in an oven and then brought to the table. Both Mark and I were concerned that I might not appreciate this dish because of the fish being very pink inside. However, it was Sashimi-grade salmon and wonderful. I especially liked the dried exotic mushrooms on top.

King Salmon

At this point they serve our Lobster. We thought we were getting a bisque but instead we got lobster tail pulled out of the tail, cut, and served in a small amount of Bisque with Creme Fresh and Caviar. It was good but not the bisque we expected.

Since Mark and I had our first bowl of Lobster Bisque at the Fountain Bleu Hotel in Miami, we have searched (unsuccessfuly) for a lobster bisque as good as that one.

The Lobster Bisque That Was Not a Bisque

Mark and I took a break for a quick stroll around the second floor of the hotel. We found a balcony overlooking the beach. The Grand Floridian definitely has a beautiful beach and grounds. As we sit back down in the restaurant, a Victoria pulled out my chair and offered me a shawl in case I'm feeling chilly. I wasn't feeling chilly but it was nice to get the offer.

Shortly after our return, we're served Hartford Court Land's Edge Vineyards Pinot Noir, Sonama Coast 2007. We enjoyed this Pinot Noir so well that we each got a second glass and when the bill came I was surprised that it was only $10 per glass.

Our next course, Poulet Rouge with Mushroom-Truffle Ragout, English Peas, Yellow Chanterelles, and White Truffles, featured thinly shaved truffles on top of an egg white foam and a truffle oil drizzle. This was another good dish - imagine that!

Poulet Rouge

Mark was really interested in the egg white foam and wants to duplicate it at home. He is a very good cook and with a little training I believe he could be a chef.

Of course, later in the evening when Chef Hunnel came out to talk to us, Mark had to ask how to make the foam.

We had been anxiously awaiting our next entree: Minnesota Elk Tenderloin with Braised Red Cabbage Tart. I've wanted to try Elk for several years. It did not disappoint. It was so tender and flavorful. The Elk was paired with Domaine La Roquete Chateauneuf du Pape, Rhone 2005.

Minnesota Elk Tenderloin

Albert told us that our next entree is Wagyu beef. I tell him I'm a little nervous because I had a bad experience with some Kobe beef in Vegas on New Year's weekend which kept me in my hotel room for a day. But I had no problem here. The Wagyu Beef Tenderloin with Oxtail Jus was paired with Silver Oak Cabernet Sauvignon, Alexander Valley, 2005. The Wagyu was fork-tender and out-of-this-world - which I guess it should be when it's $200 per pound. I doubt I'll get to try it many times in my life.

The Wagyu beef came with baby vegetables. Mark asked Albert how they're able to get them so small. I had to laugh when he answered that they just harvest them while tiny.

Wagyu Beef Tenderloin

In Search of Pink Floyd and Stilton Cheesecake

I was telling Mark how I had read on Disboards.com that the harpist once played Comfortably Numb by Pink Floyd (my favorite classic rock group). Shortly after this conversation, he excused himself for the restroom. He came back with a grin on his face. He had requested that the harpist play Comfortably Numb. Unfortunately, she was new and didn't know that song. Oh, well - it was nice that he tried.

I've read many reviews about Victoria & Albert's. One reviewer had raved about Stilton Cheesecake. So when a hostess from the restaurant called me to confirm our reservation, I requested Stilton Cheesecake. The hostess had not heard of it and seemed surprised by my request. She agreed to note the request but could not guarantee it. She left me with the impression that we would be very lucky to get it.

My luck held. When they brought out the Cheese Tray guess what was on it: Stilton Cheesecake! I loved it.

I can't remember all of the cheeses that we selected other then the Stilton and blue cheese. They paired the cheeses with biscotti, a date nut bread, candied fruit, candied ginger, fresh honeycomb, macadamia nuts with a lavender glaze, and some tiny grapes. We had never had fresh honeycomb before and it was very good. We also loved the lavender glaze on the macadamias. The cheese course was paired with a port, Quinta do Crasto Late Bottled Vintage Porto 2005, by far the sweetest pairing. I had a hard time finishing it. Go figure. I usually love port.

At this point the couple at the table next to ours left to watch the fireworks. I told Mark I was slightly disappointed since I had been discouraged earlier about doing the same thing. But the couple came back in a short time and said there were no fireworks. I told them the fireworks are scheduled for a bit later (9:30 PM).

As I was talking, Mark noticed that the lady at the other table had her purse on an ottoman. When he told me, I laughed and had him look on the other side of our table. He had missed the whole ottoman thing earlier and so of course I had to get a picture of it for him.

Glenda's Evening Bag on an Ottoman

Chef Scott Hunnell came out to speak with us. He was a very pleasant man, willing to answer Mark's many questions. (Thanks, Chef, for the tips.) Scott was curious as to how I knew about the Stilton Cheesecake so I had to tell him the story. I guess they haven't made it in the last year since Scott has been Chef. We were his first.

A Double Dose of Dessert

Albert came to the table and said one of the greatest lines I've ever heard come out of a man's mouth: "shortly your two desserts courses will be here". With a huge grin on my face, I said: "excuse me, did you say two desserts"? He said "yes" and I told him it was the sweetest thing I'd heard all day.

Our first dessert course was Tropical Summer Fruit Pave: light cake with a tropical fruit mousse topping in a white chocolate cage and a Mango sorbet with pureed mango and candy sculpture. It was good but for dessert you can't beat chocolate and I expected chocolate for our next course.

Tropical Summer Fruit Pave

The coffee service was different. It was prepared table-side in an old-fashioned glass coffee pot: actually, two glass pots, stacked. The bottom pot holds water, the top pot coffee grounds. A sterno flame is lit under the bottom pot and as the water heats it evaporates and climbs the glass tube into the top pot where it percolates with the coffee grounds. The heat is removed and when the liquid cools slightly it filters back down the tube into the bottom pot to be served. Pretty cool show.

Queen Victoria's Coffee Contraption

Israel came back into the room to take the other couple out to a private viewing area for the fireworks. I'm disappointed but didn't ask to go because I wanted them to have their privacy.

I wondered how I'd be able to eat our second dessert course, Tanzanie Chocolate Mousse and White Chocolate Gelato. But hey, it's chocolate, and I have to give it a try. The mousse was served with real gold on the top with a chocolate ribbon stencilled with Mickey heads. Too cute. The white chocolate gelato was served in chocolate lashes with raspberries. The little glass in the back had some sort of a hot chocolate dessert that thickened quickly.

Tanzanie Chocolate Mousse

I gave it my all and finished my chocolate desert - but then, what appears before our wondering eyes but a huge platter full of candies, creations of the chef! While they looked incredible, I wasn't sure how I'd be able to get anything else down. Mark and I each chose one chocolate, but Albert put two others on our plates that he felt we had to try. I forced down my Chocolate Hazelnut but had to send the rest of my plate back with candy still on it. Oh, my - isn't that a sin somewhere?

The Bill Arrives, the Evening Ends

As we pay the bill ($670.00, plus tax and tip), Albert presented me with a rose and a bag. The bag contained Orange Date Nut bread, which was great for breakfast, and our personalized menus from the evening. Thank goodness they gave us menus or there is no way you would have gotten such a detailed review.

I just loved our meal and hope to do it again someday. Maybe after another couple of years of eating grilled cheese, frozen pizzas, and PB&J;'s, we will return.

Even though I almost canceled this reservation a hundred times, I'm so glad that we kept it. It wasn't just a meal, it was an Epicurean experience. I don't regret the money spent since there were many things that I got to try that I may never have again, plus the service is exceptional.