Victoria and Albert's
Victoria and Albert's Information
A Chef's Degustation Menu, a series of 10 small courses, has been created by Chef Scott Hunnel. The dishes are inspired by the seasons and Chef Hunnel's travels to Asia, Spain, Italy and France. The new menu is $235 per person.
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 sample of what could be offered. The seven-course Contemporary American meal features fresh ingredients gathered from the world's markets.
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.
NOTE: All menu items/prices are subject to change
NOTE: * Indicates buffet item and cost represents total cost of buffet.
Menu is subject to change.
- Poached Chicken Egg with Corn Foam
- Maine Lobster "Jar" witih Siberian Osetra Caviar
- Fennel-crusted Diver Scallop in a Salt Bowl
- Jumbo Lump Crab with Cucumber Gelée
- Hot "Smoked" Niman Ranch Lamb-
with Fuji Apple and Curry Dressing
- Australian Kobe-style Beef Tenderloin
with Potato Sphere
- Marco Farms Veal with Peas, Carrots, and
- 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
- Peach Quark Panna Cotta; Peruvian Chocolate
with Roasted White Chocolate Gelato