Victoria & Albert's

Disney offers two tasting menus: a standard one and an extended one with extra courses. The menu is seasonal and not published in advance. Reviewers of the spring 2026 menu describe about ten courses over close to four hours, including bluefin tuna with Osetra caviar, Glacier 51 toothfish, gnocchi made from choux pastry, Colorado lamb and, on the extended menu, Miyazaki A5 wagyu. There is a harpist, two servers per table and roughly a dozen tables.

The kitchen changed hands in 2026. Matthew Sowers moved up to run the whole Grand Floridian, and Miguel Santeliz became chef de cuisine. The star was retained under the old team; the 2027 guide will be the first judgment of the new one.

Two people on the standard menu with wine pairings: $295 plus $155, twice, is $900 before tax and tip. Add Florida sales tax and a 20% tip and you are past $1,100. Zero-proof pairings bring that down by $80. The extended menu and the Chef's Table cost more.

That is a lot of money. It is also the only Disney restaurant where you pay for the cooking, not the view or the characters. Compare it with California Grill at $99, which you book for the fireworks.

Victoria & Albert's books through Disney dining, which opens 60 days ahead at about 6 a.m. Eastern. If you stay at a Disney resort, you can book your whole stay, up to 10 days, on the first morning, which is the only real advantage. You do not need a park ticket.

The penalties are strict. Cancel at least 5 days out or pay $100 a person. Miss the reservation or cancel inside 24 hours and you pay the full price. Allergies and dietary needs must be flagged five days ahead, because the menus are written weeks in advance.

Disney asks for semi-formal or formal attire. A jacket is the safe call for men, a dress or smart separates for women. Coming straight from Magic Kingdom in shorts is not an option, so plan a hotel stop. For a drink first, Trader Sam's is next door at the Polynesian.