10 Nights of Magic in The Orlando Trifecta-TR - COMPLETE!! 12/10 - Page 30 - PassPorter - A Community of Walt Disney World, Disneyland, Disney Cruise Line, and General Travel Forums
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Yeah, when people say they can’t begin to imagine spending that much money on a meal, I just smile.
I’m thinking, “Every single penny is sooooo worth it. You get the meal of a lifetime every time you’re there. You can think they can’t possibly surpass your previous experiences, but they always do.”
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
They were and I most certainly was! So many great ones still to come!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
What an amazing start to your dinner!! You are making me very hungry!!
It certainly was and enjoying every bit of it! I'm sorry to do this to you, but then again that is the idea!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Yeah, when people say they can’t begin to imagine spending that much money on a meal, I just smile.
I’m thinking, “Every single penny is sooooo worth it. You get the meal of a lifetime every time you’re there. You can think they can’t possibly surpass your previous experiences, but they always do.”
That's the way I feel about Victoria & Albert's as well and keep returning. Now I find it difficult to do anything but Queen Victoria's Room. It's definitely a few notches above the main dining room, which is no slouch either!
I've had so many amazing culinary experiences here and always something each time that amazes me.
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
They Must Have an Entire Room Here, Just for This!
Friday, October 6th (Part V) I think this about the time I took my first break and just walked around for a bit as well as taking in the views from the outside deck on this level. It was still quite humid out, but at least it wasn’t raining. I returned in just a few minutes to resume our glorious meal.
Al returned with a glass for me and served my next wine. This is quite the description from the menu!
Maison Vincent Girardin Puligny-Montrachet Vielles Vignes, Bourgogne 2013
This was an excellent wine and a Chardonnay from the Beaune/Burgundy region of France. Very crisp and lots of citrus flavor to it.
Next, it was time for course number four and Al returned with each of our offerings.
New Zealand Langoustine with Nage Crema. Nage is a process used for poaching various foods and usually seafood in a flavorful broth with spices and herbes. There was also a butter sauce varietal to accompany this course.
For me this was another winner and I enjoyed it very much as the Langoustine and accompanying sauce complimented each other so well with an intense flavor! This was a small portion and why there are ten courses, so you don’t become too stuffed, but they do add up. Perhaps, Dot can give you her opinion of this course. With this being a seafood course, I know Drew had something else in its’ place.
Once Al cleared our settings he returned shortly with another wine glass for me and my next pairing. This would be my first red wine of the meal and more to follow.
Bruno Giacosa Nebbiolo D’Alba “Valmaggiore,” Piedmont, Italy 2014.
I’ve had wines from this region of Italy, similar to this selection and are very enjoyable. Medium body with lots of flavor to it. This was a winner! Piedmont is known for being the top wine region of Italy in which the Barolo and Barbaresco wines are also produced.
Shortly, Al returned with our next bread offering of the evening. We had a good variety of breads during the meal. I can’t remember the name of this bread but it was very good and had some spices in it.
Served with a fine herbes butter that packed a lot flavor to it. I enjoyed this one.
After enjoying the bread for a few minutes as well as tasting my wine, Al returned with course number 4. I had to save most of my wine for the course.
Marcho Farms Veal with Black Truffles
We had an additional bonus to this dish as Al shaved the black truffles on our dishes tableside, which was a nice touch. Once again I enjoyed this course and especially the way the black truffles, veal and accompanying sauce complimented each other. I’ve had black truffles on pasta in various Italian restaurants and they go quite well together as the flavor is so amazing and decadent! I’m not sure about the makeup of the sauce, but it was a good one.
One thing that crossed my mind during the meal was the amount of tableware they go through during the meal. There has been quite a few settings for each of us tonight from the silverware, plates and glasses. They must have an entire room here, just for this alone! I can’t even imagine how much of these they must go through each evening for each guest and overall! I hope they have a mammoth and very efficient dishwasher!
A few minutes went by and our server Al returned to clear our settings. I know I enjoyed this very much and told him this. I’m not sure how much Dot and Drew enjoyed this but I think they did. Dot can give you her feedback on this, if she wishes.
Al returned once again (seems like an ongoing thing with this meal! ) with another wine glass and poured my next pairing which was another red.
Silverado Vineyards “Fantasia,” Napa 2014
This is a red blend of Cabernet and Sangiovese reds and has an intense flavor to it which I enjoyed. Stronger than a medium bodied wine but not as much as a full bodied Cabernet Sauvignon if that makes sense. I’ve had various Silverado Vineyards wines over the years and they have always been very enjoyable. Al returned with course number six out of ten for us.
It’s been a long meal so far as I think at this point we were a good 2 ½ hours into it. This meal is paced a little bit slower than others I’ve had in Queen Victoria’s Room as there are three of us.
Lamb Loin with Barley Porridge and Compressed Plums
Now, I certainly enjoyed this next dish and the sauce and lamb worked well together. Although, I’ve had better lamb dishes at Victoria & Albert’s. I can’t quite remember how they were done, but I do recall them being a bit better, but I’m certainly not disappointed with this in any way. My wine went rather well with this latest offering. Also, on prior visits they’ve served smoked duck for this course which is brought to your table on a plate with a glass top as the smoking process finishes. When the cover is lifted, the smell of the smoked duck is quite intense and stimulates your senses!
Al returned to clear the table and then shortly with more table settings for our next course. I don’t think Dot enjoyed this last course all that much and don’t remember what she didn’t like about it. I hope she can share her thoughts in regards to this course! I enjoyed this course overall, but it wasn’t nearly my favorite of the entire meal.
NEXT: It Looks So Beautiful, But Unfortunately It Will Be Ruined!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
I had had the same thought about the table settings as you kept mentioning new ones being brought out with each course. Everything you have had so far looks and sounds wonderful.
It is quite amazing when you think about the scope of the table settings. Great meal so far with so many amazing courses that are just astounding! I'm quite happy that even though I've done the Queen's Victoria's Room a few times now there are several differences from the last time in October, 2016 as the courses aren't the same, which is good. I welcome variety and new culinary experiences!
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October 6, 2017-Enjoying an amazing dinner at Victoria & Albert's with PP's Dot and Drew
My TR from my most recent trip is now underway. Includes: Universal Studios Florida, Disney World and Sea World Orlando Trifecta TR -Updated December 10th! TR is now COMPLETED!
Wow, I can't believe how long your meal is taking. I remember ours taking a while when we ate at V&As, but my goodness! The langoustine looked amazing.
I'd never thought about the table settings before... interesting.
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What’s even more interesting about the volume of dinnerware, I think, is its variety. Most of it is the china with the black border with inner gold scallops. Dignified and elegant. But, occasionally there will be oddly shaped plates and sometimes even a plain black one.
I didn’t care for the lamb much mostly because of the barley porridge. The lamb was intensely smoke-flavored, and I’ve disliked barley since childhood, one of the few foods I don’t like.
The langoustine, on the other hand, was nearly as good as the prior sablefish. Sadly, I don’t recall much more than that the dish seemed a bit visually chaotic although its flavors worked well together.
We three were too busy savoring every bite, exclaiming over each dish, and discussing our separate impressions.
I must say I envied Dave’s enjoyment of his wine pairings. I often wished I could do those but health concerns (and my limited capacity!) prohibit my indulging. As a result, I enjoyed Al’s descriptions along with Dave’s reminiscences of similar wines he’d enjoyed in Europe. It really must be a delight to do the wines which I’m certain would enhance the food brilliantly. Lucky Dave!
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
Wow, I can't believe how long your meal is taking.
Our prior QVR experiences took about 4-1/2 hours. Chef’s Table was an additional hour, as I recall, what with opportunities to meet and speak briefly with some of the chefs. And, there is even more “show ‘n’ tell” with it since you have two servers attending only to your needs.
It was such a disappointment not to have gotten CT again. That was what Drew really wanted as his birthday dinner. That would’ve been SUCH fun having Dave join us for it. Chef’s Table requires at least two diners, so Dave’s not yet been able to “do the trio” at V&A’s—main room, QVR and CT.
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I'd never thought about the table settings before... interesting.
Maybe because I love beautiful dinnerware and settings, I enjoy seeing how each V&A’s course is served nearly as much as the food itself.
Ten courses with only a few pieces of flatware such as butter knives reused! It is amazing how many of glassware, china and flatware are used when you think about it. The only piece you retain throughout is your water goblet.
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“People say nothing is impossible, but I do nothing every day.” —Winnie-the-Pooh
I just found your TR and so happy I am not too far behind and was able to catch up.
Love you descriptions and pics through IOA & US. It is on my list as my oldest daughter and myself are HUGE Harry Potter fans. We cannot wait to see it in person.
She is also a huge Halloween nut, so I would love to take her during Oct. I am so happy you took the RIP tour so I could see what it was all about for future planning. I am not sure I could handle the haunted houses, but she would love them!
Portofino resort looked so beautiful at night as well as the day time.
All of your meals have sounded spectacular as well as CS and snacking.
The 3 coasters at Seaworld are quite intense. I watched the POV's and wow! Not sure if I could do those now. I could have in my younger days, but even EE I cannot ride more than once or too close together.
V&A meal is definitely unique. It all looks so good and what a great way to have time to visit with friends.
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This was a small portion and why there are ten courses, so you don’t become too stuffed, but they do add up. Perhaps, Dot can give you her opinion of this course. With this being a seafood course, I know Drew had something else in its’ place.
Medium body with lots of flavor to it. This was a winner! 
Piedmont is known for being the top wine region of Italy in which the Barolo and Barbaresco wines are also produced.
Once again I enjoyed this course and especially the way the black truffles, veal and accompanying sauce complimented each other. I’ve had black truffles on pasta in various Italian restaurants and they go quite well together as the flavor is so amazing and decadent! 
I hope they have a mammoth and very efficient dishwasher! 
) with another wine glass and poured my next pairing which was another red.
I’ve had various Silverado Vineyards wines over the years and they have always been very enjoyable. Al returned with course number six out of ten for us. 
I hope she can share her thoughts in regards to this course! 
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with it since you have two servers attending only to your needs. 
Liz 
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