I don’t know if you’ve read my very detailed review in Trip report J183
At one point I posted that the meal was exceptional — that view changed during the last two courses. It was — for me — a massive mistake to order the Japanese beef. It wasn’t at all to my taste and I felt almost unwell after eating it. And the soufflé was very poor, I thought.
I don’t know what advice I can offer, really — do you have specific questions? I think the chef’s table doesn’t give you the options the regular dining room does. All I’d say is that I’d choose your food wisely. Take risks, by all means, but $110 supplement for beef that I not only didn’t enjoy but which actually made me feel unwell was a very regrettable mistake, not least because it coloured my view of the entire meal. If I’d left before that course, I would have said the whole experience was the greatest culinary experience of my life. But I didn’t. And so I can’t say that. (To be clear, I’m not blaming V&A for the beef. I’m sure that’s what it’s supposed to be like. Which, as it turned out, was just not at all my kind of thing. I do blame V&A for the soufflé. It was just not a good soufflé. At all.)
I’m a little sad you’ve said you’re not having the wine pairings. That was a big and positive part of the experience for me.
@bswan26 is the house expert on the V&A chef’s table.