Last year, for a birthday trip, I achieved a dream — I got to dine at Victoria & Albert’s.

The good news is that it lived up to my expectations, but the bad news is that it made me want to go back. That’s only bad news because that requires a lot of budgeting. When I was planning on a return to Disney with a friend in March 2026, we knew that we would be making space to visit Victoria & Albert’s so I could return and she could go for the first time. During the reservation window, we deliberately picked the last night for our visit. It was both to increase our chances of a reservation and because we knew that nothing would surpass the experience.

Our stay was almost ten days, so that also helped in securing the reservations. I also learned my lesson from last time and made the reservation for 5:50PM rather than 7:20PM. Since the seating is almost four hours, starting earlier was a huge win. This way, I still had access to the free Disney transportation back to the hotel. That said, I did feel a bit strange riding on the Disney bus in my fancy dress.

As for the planning, it was as smooth as ever. My friend has several severe allergies to consider. Two weeks before our reservation, the restaurant reached out to gather details. They were methodical in asking questions about my friends allergies (celiac, vegetarian, and some fruits out of the question). This was down to the smallest details about alternatives, which put her at ease because it showed they were taking extreme care.

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On the night of our reservation, I kicked things off with a Veuve Cliquot at the Enchanted Rose to set the mood. I personally think this is a nice way to ease yourself into the fancy experience. Plus, if you’re early, it’s a handy trick to pass the extra time.

At the restaurant, we were greeted and seated at one of the twelve tables. As with my last dining experience, we had two waiters throughout the evening. Both were knowledgeable, friendly, and attentive. Victoria & Albert’s is now doing seasonal menus. This means what you get will change, so this review may only be around for a few months. However, it shows the precision, talent, and care the kitchen staff take with their food. It also highlights some of their more common ingredients, which I noticed from both my visit this year and in 2025.

During our visit, they had just kicked off the spring menu. In fact, some of the dishes were being served for the very first time ever that night. It was a fantastic cap on the vacation where Flower & Garden at Epcot was also showing off fruits, vegetables, and fresh spring flavours.

Your wait staff will present you with the menu so you can make your first decisions of the night. Are you going to go with the extended menu? Are you going to add a drink pairing? If you are, is it going to be a wine pairing or the mocktail pairing? The good news is that your table doesn’t have to do the same thing. For my friend and I, she opted for the shorter menu with the non-alcoholic pairing and I did the wine pairing with the two additional dishes.

If you’re in the market for caviar, there’s an additional menu that you can order off of. However, when it comes to Michelin restaurants, I’ve now dined at enough to know that there are three ingredients that typically show up on a menu — truffles, gold flakes, and caviar. Knowing that, we opted out of the extra expense.

To begin, Victoria & Albert’s welcomes you with a non-alcoholic drink as part of your menu. No matter what you decide to go with, everyone gets this. For the spring menu, this was the “elderblossom”, which featured cherry blossom green tea, orange blossom water, elderflower syrup, water, and candied lemon peel served over crushed ice. It was refreshing and bright and featured some of my absolute favourites.

Throughout the evening, you’ll have the entertainment of the harpist. It was nice to hear some more modern songs during the harpists’ set. That included a rendition of Free from KPop Demon Hunters. The harpist will take some breaks during the evening, but for the majority of the night, you’ll have the angelic music to set the fancy mood.

Now, it’s time for the food. As mentioned above, the menu will change seasonally, but let’s review some of the preparations and techniques you can expect at Victoria & Albert’s.

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The Spring 2026 Dinner Menu

Before your food arrives, you will receive a warm towel to clean your hands. There’s also a private bathroom available if you’d like to wash your hands there, but the warm towel is a nice touch to begin the evening, followed immediately by the food.

The Amuse Bouche

To begin, we had our amuse bouche. This came in three small bites:

From left to right we had a little tart made of garlic, thyme, and honey with grilled and diced crab. The crab had a hint of dill flavour breaking through to balance the richer goat cheese. Second was a pâte à choux with plum, honey nut squash, and flaky salt on top. The Japanese plum preparation involved preserving it to strengthen the flavour. Last was New Zealand salmon, served with gochujang and smoked trout roe. This had a really nice spice kick and the salmon was delicious.

All three of these paired really nicely with the dry champagne served with this course.

First Course

The menu then moves on to the seafood courses. The first came with a surprising touch of some bread and French Bordeaux échiré butter (known for its amazing quality and being handmade). This came with a small French épée style baguette (a constant from the 2025 menu). This was phenomenal. Even though it’s just a piece of bread and butter (topped with flaky Maldon sea salt), the simplicity is part of what makes it incredible.

Second Course

This bread preceded a bluefin tuna prepared in two ways. The lower dish is toro belly diced with grapeseed and sesame seed oil. Tableside, they poured lychee and ponzu on top. The tuna was bright and clear and not fishy at all. The second was a take on tuna tartare with akami tuna, served with a compressed Asian pear.

Third Course

If you selected the extended menu, then the third course will be your first supplemental / additional course. They do keep it fairly consistent is what I found, as last time was also toothfish. This is a fish found one mile down at the 51st parallel north. Their preparation is beside langoustine and PEI mussels, surrounded by a carrot bouillabaisse. The carrot gives it a really nice sweetness, but the real flavour punch comes from a few fennel oil drops.

The fish speaks for itself. It has zero seasoning on it, but was nicely baked and had the right amount of flavour to not fight with the other components of the dish.

Fourth Course

We continue on with the main menu and the seafood. The next course is a dover sole, butter poached and with a lemon and hazelnut sauce. Atop sits seaweed served with green beans. To complement the sauce are a lemon jelly and toasted hazelnuts, all topped off with a garlic velouté. The balance of lemon and hazelnut was expert here and the wine served with this pairing really drew out the hazelnut flavours. This was an absolute favourite, primarily because of the saucework on this dish.

Before I move on to talk about the next course, I want to first highlight a couple of the incredible mocktails that my friend received through the evening. Each came with an incredible story, a list of the ingredients, and all of them were even more inventive and incredible than just receiving a glass of wine. I do love my wine pairings, but this was a temptation and something that I might consider if I come back (which feels inevitable, once I save the money).

Fifth Course

I’m pretty sure this was my absolute favourite of the entire evening. However, that’s not really a surprise when you consider that it’s a gnocchi dish. However, instead of potatoes, they use pâte à choux. This is traditionally used to make French pastries like éclair, so you can imagine how absolutely soft and perfect it was. Then, it’s topped with a sauce of black truffle, Madeira, black garlic, compressed diced apples. The Madeira and the apples gave it a strong fruity taste, but it worked so well with the dish. On top comes lattice work of squid ink truffle tuille decorated with microgreens and edible flowers.

Not only was this art, but it was incredible. I could have eaten a whole bowl of this and been happy.

Sixth Course

The sixth course brought my second favourite item of the night. This is the second bread service, but this time it’s a milk honey roll served with honey and chives. The honey is sweet and has a clarity of flavour. Plus, beside it, you get a Normandy, France butter that’s infused with yeast. This is something else that I could have enjoyed a whole loaf of and been happy.

With it was a Vietnamese house-made sausage with lamb loin prepared with coriander and cumin, wrapped in shiso leaf and cabbage and served atop rice a la plancha with sorrels on the dish. The shiso absolutely gives this a bit of a bite and the spices mean that it deviates from the preceding dishes.

Seventh Course

There’s one more savoury dish left and it happens to be the other supplemental one. This is Miyazaki A-5 served with madeira, bacon, and chestnuts. The sauce was reduced for twenty-four hours and there’s sweet potato and bacon on the side. This was rich, delicious, and the sweet potato was an amazing surprise. It’s also got truffles, adding to the value you get from your meal.

Before I review the sweet courses, I wanted to offer a note of praise for an improvement I noticed.

The last time I visited Victoria & Albert’s, my one critique was that I didn’t feel like the desserts from the cheese course on were sweet enough to shift fully away from the savoury courses. This menu has absolutely addressed that and has completely knocked it out of the park, starting with the cheese course.

Eighth Course

As a transition course, the eighth course is a take on cheesecake (a unique presentation of the cheese plate). This cheese is from the Pyrenees, but tastes like a manchego. The dish was baked the day prior and then assembled with a milk crumble, sweet onion jam, and raspberry sauce. The cheese is strong, but it works in the dishes favour to best resemble a cheesecake!

During this course, your wait staff will bring around the coffee maker, which will prepare coffee right before your eyes. It is with an open flame, so do take care not to fuss with it as the timer ticks away before your eyes.

Ninth Course

From there, dessert progresses on to something sweeter. This has two presentations with a vanilla bean pastry cream made of Tahitian vanilla bean and topped with a feuilletine garnish. There’s also a caramelized puff with some more vanilla and gold flakes (one of the key three hallmarks of fine dining). This isn’t overly sweet and works nicely to bridge to the next dessert, which really gets rich and sumptuous.

Tenth Course

This was my absolute favourite of all the dessert courses. I’m a sucker for chocolate, but it was much more than that. This was a chocolate marquis dessert prepared with raspberry bourbon cream in the centre and surrounded by a sable cookie ring with chocolate and more gold leaf. This was rich, delicious, and would do the trick for pretty much every sweet tooth there is. It was my absolute favourite and miles ahead of the dessert courses from my last visit to Victoria & Albert’s.

Mignardises

The sweets aren’t done, though. For the last few bites on a plate, we were served three small bites to send us off — a nice departure from the amuse bouche with equal portions. For this, there was a gin & tonic marshmallow, a strawberry moscato in a little tart, and an almond torrone with a little candied orange peel on top. Once again, the sweetness of these was a perfect compliment to the fully dinner and put a perfect cherry on top of the Victoria & Albert’s sundae.

To Go

Last time I dined at Victoria & Albert’s, one of the few missteps was that I didn’t receive a to-go snack despite seeing other tables receive it. It felt a bit odd, but maybe it was because I was a solo diner. This time, though, I got my lovely to-go box and it suited the spring menu so perfectly. For the spring 2026 menu, the offering was a mandarin orange pound cake with pâtes de fruits and mascarpone. I didn’t eat this until the next morning, but even then, it was super moist and the mascarpone gave it an incredible richness.

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So in summary, is it worth it?

As ever with Victoria & Albert’s, it’s not a cheap meal. When you factor in the drinks, the food, the tax, and the tip, it’s absolutely something to be budgeted for — even for a Michelin rated restaurant. The Disney bubble gets you. However, it’s truly an experience that delivers again and again. In fact, I liked the menu better this time (the desserts were a cut above) and it’s something that I will spend a whole year saving for when I know I’ll be back at Walt Disney World.

I personally love that they’re switching up the menu. It was clear that the spring menu featured fruit and vegetables in an intentional way whereas the winter menu had a lot more squash flavours. I think they’ve now nailed the balance of sweetness in the dessert dishes, and the service remains as impeccable as ever.

While it does require a frantic search for reservations and budgeting for the event, I do still recommend dining at Victoria & Albert’s if you’re interested. It’s an experience that you won’t soon forget. If you’re ready for your own culinary adventure, check out the website to get more details about dress code, rules, and general information!

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