And the same goes for this post.
Much like the dining experience, this is the Mr Creasote of posts.
If you've only got 30 seconds go read a review on the Disboards, where they have heaps of reviews. If you are willing to go a journey as long as eating the meal, join me after the jump for the full rounds of the restaurant.
V&A have a dress policy so I had to frock up, and after having a highly structured, over committed touring day I was running late for my reservation. Still - it's my holiday, and I was feeling relaxed, so I decided to wander over from the Poly to the Grand Floridian so I could enjoy the grounds of the Poly and Seven Seas Lagoon foreshore.
The Poly grounds are all what a corporate landscape type would call "tropical" with sweeping curves, palm trees and gas fueled tiki torches. It is all so precisely perfect and wonderfully maintained that one is transported to a more relaxed and peaceful atmosphere.
I would imagine that when we are in Orlando in 2014 for conference, given that conference will be in peak volcano heat time of the year (unless, Lynn McKenzie, you move the dates to a time more tolerable) then the Poly would be a shady, cool, lush sort of place for hanging out.
The grounds of all the deluxe hotels are full of Disney acceptable small woodland creatures. I half expected Snow White to pop out with a robin from behind a tree. And the critters seem to be just so perfectly placed
Duckies
sort of perfectly placed. I wonder how often that pool is cleaned |
So I am wandering along, enjoying my holiday, when V&A ring me! "Where are you? You're late!" Arrghh - kill joys! I am all the way in Florida and suddenly channelling the spirit of Woody Allen's nagging mother.
Finally, the Grand Floridian is in view
and only one last distraction
squirrel! |
The Grand Floridian Hotel Foyer (source: disneyvacationsaustralia.com) |
I arrive and am seated, and find myself in a plush circular room with all the silver and the suits and the linen. The tables are spaced quite apart so there is no overhearing conversations or looking at what other's have. It's very hushed and seriously elegant. They even brought over a little leather padded stool for my bag and camera. For someone who is spending 2 weeks releasing the inner 12 year old, suddenly I have to find a more sophistocated persona.
source: DisneyFoodBlog.com |
Click on menu to embiggen and read |
First up the amuse-bouche.
Clockwise from top left: seared tuna, mushroom cappucino, mussels in buttery garlicy sauce, and a lobster thingy. |
Then my drink for the evening for the evening - a bellini
This was up there with the better bellinis I have enjoyed. It was fruity and yet still the yeasty, mushroomy character of champagne was still lingering in the background. However, I have to admit I do prefer Bill Grainger's Bellini recipe, which whilst tedious to make as it requires poaching and pureeing white peaches and mixing with specific varieties of Italian sparkling dessert wines, has a more distinctive peachy flavour, more sugar, and frankly - I am not sophistocated enough to enjoy the "brut" of champagne.
On with the dining - next up Cold smoked and seared bison carpaccio with truffle vinaigrette
with a basket made of wafer thin baked bread slices (very crispy) with micro greens salad |
Then came diver scallop with braised fennel and blood orange gastrique
gastrique = caramalised sugar, vinegar and fruit, cooked down to make a sauce for meat dishes |
Onwards to duck breast, duck sausage and confit with strawberry- rhubarb puree
farking reduckable |
One of the other options in this course was a pumpkin soup. Why would anyone choose the pumpkin soup instead of that duck? In fact why would such a restaurant even offer pumpkin soup. I know - someone out there LOVES pumpkin soup.
I've been waiting to give him a good exercising |
Suddenly the butler turns up with the next course: Kurobuta pork tenderloin and belly with verjus-bacon vinaigrette.
ummmm .... pork me tonight |
I am willing to accept that the choice of the dish was a mismatch with my other choices. Perhaps the lesson is to be willing to ask for advice about meal balance. So technically cooked to perfection ....
E.C.U. pork loin and belly |
I moved on in hope - to CHEESE! Oh how I love cheese - Sottocenere al Tartufo (truffled cows milk), Gouda Reypenaer, Southern Belle Chevre and Colston Bassett stilton
Oh wonderful cheese! Whilst I am so so happy with a stilton and those pears or honey; the winner for me was the chevre - which somehow, despite being autumn in the US, had the fresh grassy smoothness of a spring time cheese. Oh and the others were good too. Hmmmm...... chevre.....
Finally we get to dessert: Meyer lemon and blood orange purse with blackberry violet sherbet
with spun/pulled sugar ribbons |
So just when I am sitting there thinking "I made it" the offer for a closing beverage is made. I choose a herbal tea - osmanthus oolong - and look at that wonderful colour.
The whole meal was a bit rushed - it normally tales 2.5 - 3 hours. (I did it in under 2 cause I was late and had an appointment afterwards) On leaving all women are given a long stemmed red rose and if you take a bloke with you, a small dessert bread. For $125 / hd for the food alone (add beverages and gratuity), yes it is expensive and yet probably the right market price. I have paid a lot more for deep disappointment.
The service was swift, friendly and professional, the atmosphere makes one feel you are in a special place having a special event - so it is both complementary to the cooking and complimentary for the guests. A bit like bringing out the wedgwood for the visitors!
A wonderful event to do as part of a holiday and esp. so if you enjoy the range of flavours and the technical skill delivered in the meal. The inclusion of this meal in the Platnium Plan was one of my main reasons for buying the plan and I will eat there every night if I buy that Plan again.
Not enough spoons in existance to give V&A
And despite 6 + courses pretty hard to explode as it paced, high quality, well cooked and small portions (unless you filled up on that pumpkin soup)
Mmmm!
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