Victoria and Albert's
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Frette linens, Riedel crystal, Christofle silver from France -- and
the chef still wears a traditional toque as he stops by tables to chat
with diners.
With fair-weather clouds painted on the ceiling, soft lighting and a
celestial harpist, Victoria & Albert's serene dining room embodies
a spirit of luxury and romance. Located at Disney's Grand Floridian Resort & Spa
at Walt Disney World Resort, it's the only AAA Five-Diamond restaurant
in Central Florida.
With just 15 tables in the main dining room and the private Fireplace
Room with five tables, you instantly know you're in for a treat as your
host and hostess start their butler-style service. Described as a nostalgic
trip back in time when the ritual of dining out was civilized and lavish,
Chef Scott Hunnel and his culinary team prepare modern American cuisine
with the best-of-the-best from around the world.
You're handed a seven-course, seasonal menu, customized daily by Chef
Hunnel. Here food is an art form, featuring vivid colors and textures,
with exquisite wine pairings offered with each course. Nothing could
be more simply extravagant than seared Hudson Valley foie gras over vanilla-scented
brioche with Fuji apples and apple cider reduction. Hunnel's signature
dishes change, but you'll often find favorites like dayboat diver scallops
over a polenta cake with Zellwood corn coulis and a trendy roasted red
pepper foam.
Hunnel, who started out as a dishwasher at Lum's in Chicago, is at the
top of his game, and his standards rival those of the finest restaurants
worldwide. He is friends with a farmer in Ohio who grows herbs and lettuces
especially for the restaurant. And much of the early afternoon is spent
on the phone with purveyors -- "from fishermen on the boat to find out
when bluefin tuna will be landing to the guy who grades and procures
the finest caviars in the world," said Hunnel.
But for Hunnel the best part of the job is his carefully chosen team. "I
work with passionate people who understand the continuous evolution of
food and wine, who never settle for anything less than excellence," said
Hunnel. There are 13 in the kitchen, from beginners just out of culinary
school to veterans of other Five-Diamond restaurants.
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, the sommeliers can match any of Hunnel's imaginative
creations, from a rich Monticello Rioja Reserva to compliment herb-roasted
elk tenderloin to a light Pierre Sparr Pinot Gris Reserve to pair with
Seattle Dungeness crab and avocado salad.
The experience ends with the artful creations of Master Pastry Chef
Erich Herbitschek, like a sensational soufflé or Plant City strawberry
ice cream gâteau. Chocolate fans rhapsodize about the miniature
chocolate pyramid with warm almond chocolate timbale and orange chocolate
napoleon.
To remember it all, a personalized menu is yours to carry home, along
with a long-stemmed red rose for women.
Chef's Table in the Kitchen
In an alcoved space at the back of the kitchen, diners at the coveted
Chef's Table get a front-row seat for the slicing and dicing in Hunnel's
well-orchestrated kitchen. Less formal than the dining room, Hunnel starts
the evening with a champagne toast and asks for likes and dislikes so
he can craft a personal menu. This is his chance to be creative.
With up to 13 courses, the experience offers small tastes, often decadent,
of everything from Almaz Persicus golden osetra caviar to Kobe beef with
seared Hudson Valley foie gras, or crispy Virginia black bass with asparagus
risotto and English peas. The exquisite dishes are paired with wine and
spirits for a memorable experience. Multiple desserts feature the creations
of Chef Herbitschek, starting with a divine "pre-dessert" trio of chocolates.
Just when you can't imagine another course, the evening ends. The experience
lasts nearly four hours, the time filled with marvelous tastes and Hunnel's
banter between courses. For foodies, it's never long enough.
Essential Information
Location
Grand Floridian Resort
Type
Sit-down restaurant.
Prix fixe.
Included in Disney Dining Plan
No
Tips & Fun Facts
 The
chef may make a special appearance to cater to a Guest's special request.
Dinner jacket is required
for gentlemen (tie optional) and dress or pants ensemble for ladies. Reservations
required.
Plan for 2
to 2½ hours dining time.
Guests ages 10 and above are invited to dine at this establishment.
This location can
accommodate most special dietary needs. Advance notice may be required
and cancellation fees may apply. Please indicate any special dietary
need at time of reservation booking.
Advanced Dining Reservations
Reservations recommended. Book up to 180 days in advance (or up to 190 days for Disney Resort guests).
Call 407-WDW-DINE (407-939-3463)
Credit card guarantee required. $25 per person charge for cancellations inside 24 hours (48 hrs for Chef's Table) and for no-shows.
 Reviews & Ratings
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Recommended For
 Adults
Seniors
Romance
Meals
Meals Served
Dinner
Hours
There are two seatings daily September through June, one seating daily
July through August. Chef's Table seating is 6 p.m. daily.
Average Cost for full meal
Dinner is $125 per person (tax and gratuity not included), $185 with
wine pairing; Chef's Table is $165 per person, $235 with wine pairing.
Typical Menu Items
Menu changes daily.
Quail, veal, prime filet, lobster, duck,
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