or as Winston Churchill would say: For what you people come
and correct grammar is most appropriate for a visit to the Yachtsman Steakhouse at the Yacht Club Resort. Disney describe the resort as having the "formal grace of a grand New England yacht club."
|"hi ho Bunty? Shall we wander down to the Yacht Club for a gin libation?"|
|Of course Bertie! First I must get Kitty her pool pony for the St. S&Ms synchronised swimming gymkhana|
|"Well, Bunty I want to be out of there before the Faversham Twins arrive, flaunting their ill-gotten narco-dollars"|
|hmmmm ....meaty goodness|
|I'll have the vegetarian option.... no just joking - half side of beef for me|
|The wonderful Disney Food Blog captures it well - see how dark it can be? Even though it is daylight outside.|
All good Disney restaurants provide a signature bread. At the Yachtsman their bread is the highly addictive onion pull apart. This stuff is dangerous. I had to make a conscious decision to reject additional offerings. It is served warm with butter and whole roasted garlic cloves to squish and smear all over. Oh Wow!
|Once again, the Disney Food Blog has the best photos of Disney food. You could get lost on that site.|
|Butter poached Maine lobster tail with American osetra caviar, tarragon emulsion, garden vegetable crudites, and lime sorbet|
So there is lobster chunks, poached in butter with fishy, briney, black caviar pearls whilst sitting on a swipe of tarragon emulsion that was surprisingly strong in flavour so such a thin painting.
And those veges - so beautifully warmed through - perhaps poached in vege stock? They seemed to have heightened fresh vege flavours - honestly this is the way all veges should be prepared.
And yes - that is lime sorbet with a lotus chip on top.
See that little plastic pippette in front of the lobster? That contained their special chilli oil/sauce/dressing. The waiter advised that it was in a pippette so that I could control the amount of heat in the dish. Well - this dressing had barely any heat so after a small testing squirt, I quickly doused the lobster with the entire serve. What that dressing did have was hints of harissa - I feel certain there was some kind of extract of harrissa in there.
Now who would possibly even dream up the combination, let alone bother to put it all together on a plate?? Well the Yachtman did - and it was a winner! The flavours mixed together absolutely beautifully. Think about the citrus with the chilli - that works, chilli with butter and lobster - yep that works. Veges with butter / lobster / chilli - yep yep yep.
This was imaginative, flavourful, cooked to technical perfection, and presented beautifully. I licked that plate clean.
For my main course, what else? The prime New York strip steak with peppercorn brandy sauce
So what sides did I enjoy?
|Zellwood corn, butter, smoked bacon and herbs|
No. 2 :
|Every American's love: |
And finally in honour of The Ken Man who could not be with me:
|Brussell Sprouts with carrot-sherry emulsion and house cured pancetta|
|No - I didn't hide them in a pot plant|
|Surprisingly evenly cooked|
So I am now sitting there, being all 2 Mr Creasotes after all of that ....
|'One more wafer thin brussel sprout'|
Do I have their signature Banana Napolean? The creme brulee (if 2012 is foam, 2011 was creme brulee)? NO! I have another entree. The artisinal cheeses. Because we all know cheese is one of the major groups for proper nutrician.
|Not my actual cheese plate but close enough: source: wdwmagic forums|
So this meal gets my top scores:
|3 sugarspoons for amazing flavours, technical excellence and all round tastiness at all 3 courses|
|Irrestistible comestibles - I waddled to the door.|
So Zontians - have I convinced you yet that there are wonderful offerings to be had in 2014?