There’s one magical place in town that serves up a vacation state of mind. Victoria & Albert’s, the only AAA Five-Diamond restaurant in Central Florida, is filled with Riedel crystal, Cristofle silver from France and renowned cuisine by Chef Scott Hunnel. With its low lighting and limited tables, you’re instantly transported to a level of luxury that’s both comfortable and exquisite.
You’ll enjoy a nostalgic trip back in time when the ritual of dining out was civilized and lavish. If you’re in the main dining room you’ll be handed a seven-course, seasonal menu with wine pairings, all of which are customized daily. Our husband-wife server team gracefully explained every aspect of the menu and dining experience all while making us feel like the only table in the restaurant. At Victoria & Albert’s food is an art form, featuring vivid colors and textures, making you wish seven courses could evolve into 17. Even the restaurant’s wine cellar has been recognized by Wine Spectator magazine with an “Award of Excellence.” With more than 700 selections on the menu and 4,200 in the cellar, your toughest decision for the night may just be what to drink.
From the King Salmon to Long Island Duck with Soba Noodles, every bite was masterfully prepared and paired alongside fine wines. With each course you’ll be given a choice between two dishes, which means you can really try all 14 dishes if your date orders the opposite selection. I’ll spare you the list of everything we tasted, but here are some of the culinary highlights from our evening at Victoria & Albert’s:
- Long Island Duck with Soba Noodles, with Poet’s Leap Riesling, Columbia Valley 2014
- King Salmon with Sun Kissed Melon, with Granbazan Albarino “Etiqueta Ambar”, Rias Baixas 2014
- Alaskan Halibut with Creamy Leeks and Fennel, with Cadaretta SBS, Columbia Valley 2013
- Kurobuta Pork Tenderloin with Dashi Scented Rice, with Ridge “Three Valleys” Sonoma County 2013
- Palmetto Farms Quail with Asparagus Ristto, with Domaine Grosbois “Gabare” Chinon, Loire 2013
- Grand Marnier Soufflé
- Caramelized Banana Gâteau
What to know before you go:
- Make reservations early, as in 90-120 days before your arrival. Seriously, set an alarm on your phone, tables wait for no one. {407.824.1893}
- There are two seatings daily September through June, one seating daily July through August. Chef’s Table seating is 6 p.m. daily.
- Dinner is $185 per person (tax and gratuity not included), $250 with wine pairing
- Jackets are required for men (tie optional) and “dinner attire” for women
- Come hungry (and thirsty), because you’ll want to enjoy every last bite and sip
