I know Mo is waiting for this, so I'll try to keep it brief and to the point.
We ate at V&A's earlier this week, in the main dining room. This is one of three dining options at V&A's, along with the chef's table and the smaller, private dining room. There is a harpist playing in the dining room for the evening, and the ambiance was lovely.
Our party arrived about a half hour early, since I was informed when the restaurant called to confirm our reservation that we would be seated promptly at our reservation time (6 PM). Most of our party went into the adjacent bar at Mizners, but they hadn't even had a chance to order a drink before our table was ready.
Drinks were ordered, and our waiter for the evening (John from Boston, MA) and server (Rado, not sure where the gentleman was from but he was very helpful all evening) passed around personalized menus and a glass of champagne for everyone.
This was my menu for the evening, with 11 total courses (including the amuse bouche). We also chose to do the wine pairing (2-3 oz. pours):
One of our party had the pescatarian menu, which was basically the same but with substitutions for the animal protein dishes. Another in our party had the vegetarian menu, which he said was amazing as well.
Amuse Bouche, New Zealand Langoustine with Imperial Caviar, Avocado and Lime Nuage:
The Nuage was a type of foam, and the pairing of the salty langoustine and caviar with the creamy avocado and sweet foam was a nice way to start the dinner. We all skipped the additional caviar dish.
First Course, Bison Tenderloin with Horseradish Creme and Clementines.
This was a Bison carpaccio, and was a great bite, with the clementine pairing well with the sharpness of the horseradish and the flavor of the meat. Most if not all of the dishes were about texture and balance as well as flavor, and we all felt that they nailed it consistently.
Second Course, Maine Halibut with Poppy Seed and Lemon Ravioli
Quite possibly my favorite single bite of the evening, the sauce with this dish was amazing. The fish was perfectly cooked and seasoned, and the handmade ravioli with fresh herbs paired well with it.
Third Course, Dover Sole with Petite Squash and Tomato Water:
Don't let the name fool you, that tomato water was amazing. They brought the dishes to the table and poured the sauce over at each plate. Delicious and so aromatic - thank god they had bread service.
Fourth Course, (this was a 'chef's choice' and was not on the menu) Lamb shoulder with Yukon Mashed Potatoes and Potato 'glass':
The piece on top was a modernist take on a potato chip, and was really quite interesting. It is made using raw pureed potatoes, white vinegar and salt that is blended together and spread on a silk screen, then dehydrated overnight and fried the next day. I think this was the most 'nontraditional' item on the menu, and very well done.
Fifth Course, Roasted French Quail with Corn Pudding and Spinach:
The Quail was cooked as a type of sausage, very tasty.
Sixth Course, Kurubota Pork Belly with Pineapple and Peanuts:
Honestly, this was good but it was my least favorite plate of the night. The wine pairing with this was one of the best, though.
Seventh Course, Australian Kobe Style Beef with Potato Pinwheel (I did splurge for the Miyazaki Beef add-on also):
I've never eaten such a buttery, delicious piece of beef - the Japanese portion we shared among three of us so we each got a bite. You've heard the phrase 'melt in your mouth, that's exactly what this did. It was served with a savory sauce. The 'Kobe style' beef was also amazing, well paired with a nice Cabernet and a chimichurri sauce. (sorry for the 'already took a bite' photo)
Eighth Course, cheese plate
We could have ended the meal here and it still would have been perfect. Nice selection of cheeses, and the fresh honeycomb was fantastic. They also brought out the coffee service, which is made fresh at your table in a kind of 'reverse perk' British vacuum pot.
The glass carafe with the grinds in it is placed in the pot of water, and a small burner is lit below the pot. The water heats up and perks up and into the carafe with the grounds, and the burner is extinguished. As the pot cools, the coffee is drawn back down into the pot and then served. It's pretty cool to watch, and the coffee was as good as I've had. https://cona.co.uk/cona-products-dining.php for info and https://www.youtube.com/watch?v=aUzDYHi1A2g for a video of the coffee brewing (not my video).
Ninth Course, Banana Cream Dessert (not on the menu):
Fresh banana with a salted caramel sauce, with a crunchy wrap full of banana cream and more sauce. This was reeeally good. By this point we were all pretty much done, but there was yet the..
Tenth Course, Bittersweet Chocolate Dome on Praline Crunch
Compared to a lot of the other plates, this one was larger, and if we were doing it again I think I would have brought this home to enjoy. It was delicious, but by this point we were stuffed.
After coffee and dessert were finished, the waiter came around with chocolates for everyone, which we did manage to decline.
All in all an excellent dinner, no one had the slightest complaints (even after the bill had arrived) and the presentation, food, service and ambiance were all wonderful. 10/10.
Would I do it again? Maybe, but I feel like that box was checked and there are so many other places to get excellent meals on and off property that it's more for a once-in-a lifetime experience.