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Image 1: www.disneyworld.disney.go.com/VictoriaandAlberts
Located inside the Grand Floridian Resort, this is the “cream of the crop” of Disney. All 100+ Disney restaurants are reserved through a single telephone number except for V&A, where they have their own separate reservation line.

Image 2: Five stories high grand lobby.

Image 3: A 6-course fine dining for only USD$125, not bad at all. There is no menu as the server has the daily-changed menu memorized inside-out! Our server started describing all 3 choices for each course (with all the details) for all 6 courses at once! And once we made our choices, she came back with a copy of the personalized menu for each with name and date!

Image 4: We quickly ordered two glasses of Heidsieck Monopole Brut. The amuse bouche was an ultra mini pancake of Maine lobster with a tiny touch of white sturgeon caviar.

Image 5: Menu A: Course 1
Prosciutto wrapped Gulf shrimp with melon coulis and arugula. Pretty good but it was more a size of amuse bouche rather than a first course though!
Graff Family Vineyards Pinot Blanc, Monterey 2004

Image 6: Menu B: Course 1
The other first course was massive! Seared Colorado buffalo tenderloin garnished with braised fennel, radish, and satsuma tangerine vinaigrette. The meat was tender and juicy; the dressing had the right touch of acidity. An excellent course!
Twisted Oak Roussanne/Marsanne, Sierra Foothills 2005

Image 7: Menu A: Course 2
Pondichery peppered quail with a four grain pancake, Georgia peach and corn
Dr. H. Thanisch Graacher-Himmelreich Riesling Spatlese, Mosel 2002

Image 8: Menu B: Course 2 (+$15 supplement)
Pan roasted foie gras and Fuji apple tart with Mostarda di Cremona. Thin crispy skin with silky centre; perfect execution! The apple, which is the acidic element of this dish, also provided a nice sweetness to the foie. It was a wonderful dish!
Royal Tokaji Azsú 5 Puttonyos, Mád Tokaj-Hegyalja 2000

Image 9: Menu A: Course 3
Onto fish course, seared wild turbot with toasted capers and Meyer lemon.
Fess Parker Viognier, Santa Barbara County 2002

Image 10: Menu B: Course 3
A deep fried squash bloom stuffed with crab meat. Not bad except that the mustard underneath was a bit too strong.
Sella & Mosca La Cala Vermentino, Sardegna 2004

Image 11: Menu A: Course 4
For the meat, we ordered a herb crusted lamb served with heirloom tomato and vegetable ratatouille ravioli.
Cesari “Mara” Vino Di Ripasso Valpolicella 2004

Image 12: Menu B: Course 4 (+$80 supplement)
It was a tough decision but we got to try out what they called the Japanese Kobe strip loin. It was a superb piece of meat - juicy, intense flavours, nice blend of fat, but definitely not as soft as ones we had in Japan. The oxtail jus was brilliant with a touch of sweetness. Amazing but not worth a supplement charge of two-third of the 6-course menu price!
Château Cantemerle, Haut-Medoc 2003

Image 13: Course 5
A tropical fruit gelato with toasted coconut as the pre-dessert. Though simple, the exotic fruitiness with the crispy coconut was a great transition from meat to dessert.
Michele Chiarlo “Nivole” Moscato D’Asti, Piedmont 2005

Image 14: Menu A: Course 6
A beautiful berry gâteau wrapped in a thin chocolate served with a mango yogurt panna cotta on the side.

Image 15: Menu B: Course 6
And finally, a Grand Marnier soufflé for a powerful finish to the best restaurant in Disney. An enjoyable meal! Though there is still an obvious gap compared to top 2 or 3-star restaurants in Europe in term of both food and service, it was definitely better than many of our 1-star meals. They even give a red rose for ladies on the way out.

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