Editor's Note: I would like to thank Brent Manns (uncleromulus on the DISBoards) for volunteering to do this PS Spotlight. Brent's the one on the left. From what I hear, he likes to eat the food at Victoria and Albert's, not cook it! Photo Copyright 2003, Brent Manns.

Located on the balcony level at the hotel, Victoria and Albert's is an elegant restaurant. A harpist plays throughout the evening and you will be dining on the finest china and drinking from fine crystal glassware. At the end of your meal each person will receive a personalized souvenier menu, while each lady in the party will receive a complimentary rose. But, please, don't think it is a "stuffy" restaurant! Your Victoria and Albert will both be very pleasant and the evening will be as enjoyable as a meal in any other restaurant.

I'd like to offer a typical sample of the menu--but I can't! It changes on a daily basis, based on the freshest ingredients available to Chef Scott Hunnel and his staff. One of the things this does is heighten our anticipation of the meal--in fact, I try hard not to look at the printed menu displayed just outside the restaurant!

Our recent dinner here (our 21st, in fact!) was on Monday, September 22, 2003. There are two "seatings" at Victoria and Albert's each evening--one from 5:45 thru 6:30 and a second from 9:00 to 9:45. We opted (as usual) for the first seating and arrived promptly at 6:00 PM. The menu here is "Prix Fixe" and you'll get to choose a "cold" appetizer, a "warm" appetizer, a soup, an entree, a "palate cleanser" and, finally, a fabulous dessert. There are generally two choices each from the appetizers and soups and four choices from among the evenings entrees. Dessert usually has five or six choices, including several souffles.

Here's what my wife and I enjoyed that Monday evening: Our cold appetizers were Maine Lobster Cannelloni in Jicama, and also Applewood Roasted Pheasant with Cider Vinaigreete. Hot appetizers consisted of Cast Iron Roasted Quail, and Florida Blue Crab Stuffed Squash Blossom. Soups we selected were Gamebird Consommee' and Sweet Potato Almond Cream. And then came the entrees! My wife selected Grilled Prime Filet with Sweet Onion Puree, while I had John Dory (a fish not often available) with Ohio Corn and Crayfish. Also on the menu that night was Herb Crusted Lamb and Petite Poulet with Scottish Chanterelles and Mushroom Flan. All of which was magnificent!

We both opted for cheese as a palate cleanser, but sorbet is also an option. And finally, dessert! For me, the Grand Mariner Souffle. For her, a Hawaiian Kona Chocolate Souffle. That--along with coffee, brewed tableside in one of their "gravity" coffee makers, ended yet another fabulous meal at Victoria and Albert's. This may sound like a lot of food--and it is. But the meal is slowly paced, and the portions are quite manageable. Victoria and Albert's has a full bar, an extensive wine selection, and wine pairings are also available for the meal. So how much will this set you back?? Well-it isn't cheap. The Prix Fixe menu is set at $95.00 per guest--wine pairings are an additional $50 per guest. Add the tip, and that's a lot of money to spend for dinner. But to me, it's worth it. It's fine gourmet dining at it's best, and an experience you'll likely remember for a long time.

Reservations for the main dining area at Victoria and Albert's are available 90 days in advance by calling 407-939-7707. If you call 407-WDW-DINE, you'll be directed to this number to make Victoria and Albert's reservations. This is NOT a PS seating, but an actual reservation, and it will need to be confirmed by credit card. In addition, they ask you to call the restaurant directly no later than 24 hours prior to your reservation, to re-confirm. That number is 407-824-1089. Note, special dietary requests should be made at the time of your reservation and reconfirmed the day before.