walt disney world dining

Victoria and Albert's

Victoria and Albert's Information
Food/Dining Type: American
Meals: Dinner,
Location: Grand Floridian / Second Floor
Reservations: Required
Hours: 5:00pm - 9:45pm
Disney Dining Plan: NO
Tables in Wonderland: YES
Menu: Victoria and Albert's Menu

This upscale dining experience is offered solely to guests age 10 and up. (Note that the price/menu remains the same regardless of age.)

Victoria and Albert's is a AAA Five Diamond Award winning restaurant and Disney's premiere dining venue. Personalized menus, elegant decor, gentle harp music and a long stem rose for the lady combine for a dining experience unlike any other.

The menu changes daily and the one given below is a sample of what could be offered. The seven-course Contemporary American meal features fresh ingredients gathered from the world's markets.

A Chef's Degustation Menu, a series of 10 small courses created by Chef Scott Hunnel is one of the options available. The dishes are inspired by the seasons and Chef Hunnel's travels to Asia, Spain, Italy and France. This menu is $235 per person.

First seating is from 5:00-6:00pm and second seating is from 8:30-9:15pm.

There is a dress code. Gentleman are asked to wear a dinner jacket with dress pants and shoes. (Ties are optional) Ladies are requested to wear a cocktail dress, dressy pantsuit, skirt/blouse or nice dress. The following are not allowed: jeans, shorts, capris, flip-flops, sandals or sneakers.)

Prices are per person and do not include tax, tip or alcohol unless indicated:
$185.00 per person (Tax, alcohol and gratuity additional)
Price of wine pairing - additional $65.00 per person
Some premium menu items will be an additional charge above the prix fixe price.

Victoria and Albert's MENU

NOTE: All menu items/prices are subject to change

If you have menu discrepancies or corrections, please let us know
NOTE: * Indicates buffet item and cost represents total cost of buffet.
Menu is subject to change.

Dinner (Updated: 02/15)
    Fifth Course - Poached Chicken Egg with Corn Foam
    First Course - Maine Lobster "Jar" witih Siberian Osetra Caviar
    Fourth Course - Fennel-crusted Diver Scallop in a Salt Bowl
    Second Course - Jumbo Lump Crab with Cucumber Gelée
    Third Course - Hot "Smoked" Niman Ranch Lamb- with Fuji Apple and Curry Dressing
Entree/Main Course
    Seventh Course - Australian Kobe-style Beef Tenderloin with Potato Sphere
    Sixth Course - Marco Farms Veal with Peas, Carrots, and Chanterelles
Side Dish
    Eighth Course - Selection of Cheese from our Trolley: Gouda Reypenaer, Comté St. Antoine, Wyngaard Chèvre Affiné, and Colston Bassett Stilton; Sottocenere al Tartufo; Rouge River Blue; Wild Turbot: with Toasted Capers and Preserved Lemon
    Dessert - Peach Quark Panna Cotta; Peruvian Chocolate Timbale with Roasted White Chocolate Gelato