Victoria and Albert's
Located in the beautiful Grand Floridian. Wanted to see what the chatter was about.
Started off with the amuse bouche. It was something with lobster. Sorry, it was so tiny I forgot the details. Next was the terrine of foie gras with pumpernickel curls and sierra beauty apple chutney. I didn't like it all. The texture, the temperature, the presentation. Everything about it was gross. So much for a refined palate. I had seared foie gras before at another restaurant and that was much better.
Next course was the Kurobuta pork tenderloin and belly with serrano ham. Really nice, tender, and juicy. Then came the Kabocha Squash Cream with Hazelnuts in a Mini Zucchini. Rich and delcious. The slightly chunky texture and luke warm temperature was
I had the Australian Kobe Beef Tenderloin as the main. It was not at all what I remember Kobe beef to be - that is, very tender and well marbelized. It was overcooked and lean. The next course sort of made up for it. I was served Baked Seckle Pear with Gorgonzola Dolce. The pear was very good but the cheese was the whole evening. They gave a tiny portion of cheese. About the size of my pinky fingernail. But any more would have been too much and cheapen the experience. The cheese had a buttery texture and a rich sharp taste that just livened up all my taste buds. I think the cheese served with the sweet pear enhanced the overall experience of this course.
For dessert, I had a special pineapple pastry dish. At V+A's, they give you your personalized copy of the menu afterwards. The dessert I had was not on the menu, so I don't have as much detail as the other
dishes. I do remember it being beautifully presented. It was a work of art with a sort of solid sugar spider web covering the entire dish.
I came away from V+A's not overly impressed. I'd give the entire evening a B+. One more thought. I felt the restaurant was quite noisy for such a small restaurant.
PS. I miss the weather.