Expensive - but totally, totally worth it. My husband and I and our 11 year old, very sophisticated 'foodie' grand-daughter choose this for her 12th birthday event. I reserved 180 days out - as required - and we opted for the Chef's table with it's 10 course tasting menu. The Chef's table is located in the kitchen - 3 sides are wooden bookcases - the fourth side is open to the garde-mange station and the rest of the kitchen. The chef's interact with you while they are cooking - there are at least 4 different servers that present your courses, put out fresh napkins if you go to the toilet, and clear away your dishes. In our case the female sous-chef did the presentation of the dishes, explaining all the components of each dish. There was a butter tasting - and when I asked for some salt - they presented us with 6 different salts to enjoy - including a black Hawaiian sea salt and a red Himalayan salt. The 10 courses started out with an amuse that included a soft-poached quail egg with Caviar, there was king crab leg (the real thing - not that fake stuff that you often get served), a wonderful dish called cold smoked Niman Ranch Lamb that featured the servers pouring hot apple juice over dry ice on a special plate that then 'smoked' the meat, and a divine Alaskan Salmon poached in soy sauce. I particularly enjoyed the Kobe-style beef with over the top garlic mashed potatoes. There were 2 desserts - a play on baked green apple that turned out to be a cake, and a chocolate 'cylinder' that was so good it was hard not to lick the dish. When they presented the bill (be prepared - a meal this good doesn't come cheap) - they also presented a tray of chocolates - many of which were filled with various liquors. The breads - different breads at different times - were delicious as well.
But the icing on the cake was at the very end. They presented my grand-daughter with a Toque Blanche signed by all the cooks and the chef in the kitchen. They then came into our 'space' for a group photo. The look on my grand-daughter's face says it all - this meal was a 10. A meal by which all other meals will be judged.
A few additional notes - they are playing around with some 'modern' cooking techniques - foams, 'caviar', the 'green apple' and the like. But they are using them to complement traditional cooking techniques, and top-notch ingredients - so while sometimes a 'modern' cuisine menu can leave you thinking - what were they thinking - this menu is quite different. It is unique - but in a way that allows you to appreciate the food.
My husband opted for the wine pairings - which while not stunning - they are well paired, and ample pours.
Service is perfect. The staff is highly trained - and they delight in proving that they can this well. The mission is clearly stated and just as clearly delivered - highly professional cast members proudly providing top notch service and food in a Victorian setting.
If you are a foodie - and my husband, grand-daughter and I definitely qualify - the chef's table at Victoria and Albert's is clearly a notch you will want on your belt.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC