Reviews Foodsters Restaurant Delivery

I wanted to absolutely love Victoria & Alberts seeing as it’s the closest you can get to a Michelin on Disney property. However; my experience left a little to be desired & improved upon. For reference we spent around $1200 per couple. They start with amuse bouche of langostine tartlet, ibérico ham over eclair, and a pink pineapple all of these were good. They offered complex flavors and a lot of thought and presentation: They seem to be staples on the menu and were one of the best bites. First course was the cauliflower panna cotta with the caviar. I love caviar so I was excited for this. The cauliflower is very mute so you really taste the flavors of the caviar. The squid ink tuille didn’t add much in flavor but did add in finesse. Next was hiramasa crudo in a carrot purée. I remember loving this dish as I am a big fan of any seasonal crudo. The sauce was delicious. I wished there was more, which was a reoccurring theme for our meal. Having the upgraded menu there was both a tautog & a Chilean sea bass the tautog being the addition. The tautog was not much to write home about to justify the upgrade but most do it for the wagyu to be fair. It was good but nothing special. The Chilean sea was delicious. It was a perfect texture and the sauce & accompaniments were great. I can see why it’s a staple. We then had the Rohan duck dish served with figs & balsamic. The duck was cooked & prepared perfectly. Across the board this one was one of if not the favorite dish. We wished there was a bit more! The lamb dish with blueberries was good but it seemed like something you could find at most steakhouses or fine dining establishments. This course, like the tautog, did not feel elevated. Next we had the A5 wagyu served with a beef fat hash brown. Of course this was delicious because hey it’s wagyu. It’s the best of the best. It was cooked well & tasted good. However, I have a couple of the same sentiments for this dish as well. I feel the prep could’ve been something more intensive & elevated. I also wish due to the price point it would’ve been a bit more. They do serve it toward the end so most are probably full by then. We then had the cheese course which again were teensy portions but really at this stage in the meal that’s all you need. The cheeses were very good and I wish they had been printed on the menu. I love a good cheese plate and all were the proper temperature for serving. After this we enjoyed their spectrum of chocolate, I think another dessert, and then the selection of mini pastries. The spectrum of chocolate is a house specialty & guests all over the Disney blogs rave about it. While it was tasty & rich we weren’t blown away by this. The chocolate candies sort of dominate it and there’s only so much of those candy chips you can have. I wish the interior was fleshed out a little more. The mini pastries, candies, and chocolates were divine. This really offers an opportunity for their pastry kitchen to shine & utilize different techniques. Very good! There were chocolates, hard candies, meringues, Something should also be said for the bread service at Victoria & Alberts. Also a great opportunity for pastry kitchen to show their skills & they do. Through-out the meal they served many different breads & housemade butters. Service is also impeccable. Servers work as a team and no server has more than two tables to focus on at a time. They really do go above & beyond to answer questions & provide top notch service. To providing slippers to the bathroom for ladies in heels, sommelier level recommendations, to displaying their knowledge of food & beverage on the menu, it’s by far some of the best service you’ll ever encounter. Some of my feedback may be critical but we dine out often. If you plan Victoria & Alberts for a special occasion meal & have never been before, you won’t be disappointed. It will hit all of the marks. For me, for the price, I expected a little more elevation in the menu & experience but that is a small criticism. I would still go back to try it again but they don’t change up the menu too often.

The most wonderful dining experience I've ever had. We enjoyed the 10 course Chef's table dinner and were blown away at how delicious and beautifully curated every single dish was. The amount of detail, thought, and elegance that goes into every dish is truly spectacular. We ordered a a bottle of Cabernet from Fortunate Son that was excellent. The service was top notch, each server explained where the food came from, how it was made, and the special touches from the chef. The service was impeccable, they never missed a beat. Our table was perfectly angled in front of the harp player who was truly amazing. I could go on and on. Definitely an amazing meal I will never forget!

We dined at the chef's table, and it's an experience we'll never forget. I mistakenly posted my review under the Grand Floridian Hotel not realizing I had this option, so I'll be brief here. Dining in the kitchen is an experience all its own...and difficult to reserve. The chef and his staff were exceptional, friendly, and never hesitated to answer any of our questions. Watching our courses be meticulously prepared is an appreciation not to miss. If you have an opportunity to experience this moment, please make sure to relish every dish and their nuanced dimensions.

Obsessed with this restaurant it’s a must go. Every time we go it just gets better and better! Service is world class and the food out of this world!!!!

Rating: Killah! I had a fantastic time! The five of us went to celebrate my grandson's 18th birthday. Know that each course is small but absolutely amazing. The aesthetics were the best, with each course displayed on individual dishes and served at appropriate temperatures. Every course was clean and new as the staff waited on us tirelessly. I elected to have the wine pairing with my food courses and each serving was perfectly proportioned. The beverages with each course were perfectly paired together. I got a little shnokered as I don't normally drink alcohol. Know that you will leave full, having tried foods from all over the world.