The Table Orlando, a new upscale “Supper Club” located on Sand Lake Road (Orlando’s Popular Restaurant Row) in the new Dellagio Plaza.
Historically, supper clubs were known as groups of friends who gathered at one’s residence where the homeowner cooked a meal of their choosing. These supper clubs were more social gatherings than a venue for eating, enjoying, and discussing food and drink. The Table is today’s modern version of a supper club, offering guests an elegant and exclusive evening with limited seating at a singular table, similar to a dinner party. And it’s the first of its kind to open in Central Florida.
The Table Orlando accommodates up to 22 guests and is only opened for dinner on Friday and Saturday nights. Reservations in advance are required and they tend to sell out. The whole experience starts at 7 pm goes to 11 pm.
A typical menu is composed of 5-courses, chef’s choice dishes with wine pairings for each course. Guests have the option to specify dietary restrictions when making reservations. This is your chance to speak up and say, “I do not like olives or stinky cheeses…” If you don’t specify, don’t complain because you are at the mercy of the chef!
Upon arrival, we were greeted by Fidel Palenzuela with a glass of Billecart–Salmon Brut Reserve Champagne. Hors d’oeuvres were served and guests are given the chance to mingle and get to know one another; after all, we will be spending the next 3-4 hours sharing an intimate dinner together. The two hors-d’oeuvres were served in a Asian soup spoon. One was a crab cake and another was a lobster. They were both very good and guest had the opportunity to have more than one.The Table is very hospitable as if you were being hosted by a close friend. After some mingling time we were asked to take a seat at the table so that our dining experience could begin.
Seared King Salmon, Frisée Salad with “Poached” Lake Meadow Natural Egg, Bacon Lardons and Celeriac Dressing
First course paired with 2009 Bastianich Malvasia Adriatico
Our first course featured a Lake Meadow Natural Egg “poached” for 45-55 minutes to perfection. I am suspecting that the “poached” was achieved by using the sous vide cooking technique. Unlike a traditional poached egg, the yolk in our first course had a custard consistency rather than a running and the yolk was actually thicker than the egg white. It was very enjoyable. As far as the Seared King Salmon, my piece seemed to be a little over cooked, like on the dry side but the skin…. (drool) the skin was so crispy like bacon! YUMMO! I ended up breaking up the salmon and mixing it into my salad and egg. Although the fish was on the dry side, our first course was still a wonderful experience and memorable.
Roasted Acorn Squash Crespelle Filled with Homemade Two Milk Ricotta on Sweet Corn Veloute Topped with Purple Peruvians and Summer’s End Italian Black Truffle
Second course paired with 2008 The Scholium Project Riquewihr
Our second course was fall inspired course. It reminded me of corn chowder. I wasn’t expecting the corn in there but it was a nice touch. The corn added texture which was pleasant with a sudden burst of sweetness. I liked the crespelli, it was beautifully done and despite being in the soup it was not falling apart from absorbing the moisture. I have not eaten anything like it but it was a unique concept, tasty, and well executed.
Roasted Local Quail and Apple Black Mission Figs, Wild Mushroom Ragu Topped With Seared Foie Gras With A Minted Apple Salad
Third course paired with 2008 Matteo Correggia Nebbiolo
This next course was all about rich flavors. The quail was roasted to perfection, it was very moist and tender and it worked very well with the mushrooms and foie gras. I have to point out that the foie gras was very tender and succulent. It was quite possibly my favorite flavor within the entire meal. Job very well done on this course.
Camembert, Cabrales and Manchego Served with Homemade Seven-Seed Crackers and Welcome Fall Apple Butter
Fourth course paired with 2005 Rancho de Oro Puro “Napa Valley Late Harvest”
The fourth course on this particular evening was a cheese course. The Chef chose a selection of three different cheeses, each made from a different type of milk, cow’s, goat’s and sheep’s.
I am not a strong cheese kind of girl but Al, on the other hand, was in cheese heaven! The camembert was soft and creamy and went well with the crackers, the mamchego was more buttery and the cabrales was strong and a bit spicy. The little apple butter on the cabrales helped tame the richness from the cabrales. Cheese platters are always an interesting course.
Barrel-Aged Manhattan Caramel Peach Cake with Coffee Ice Cream
Rancho de Puro Oro Napa Valley Late Harvest
Our dessert course was a plate containing a Caramel Peach cake, a spoon full of Coffee Ice Cream and a bit of caramel that was made from a previously barrel aged Manhattan cocktail. The caramel really stood out to me, you could taste that the caramel was made with a generous amount of Manhattan. The caramel added some interesting combination of flavors to the cake along with the strong coffee ice cream which made it even more delightful!
Even though it was our last course, The Table (more like Dominick Tardugno) were insistent of us to stay and have coffee or beer but there was just no way I could possible fit another ounce of anything after eating all that food!
The Table is like going to a very exclusive dinner party featuring a gastronomic menu. The whole experience starts at 7 pm goes to 11 pm. The experience was very pleasant and enjoyable. We spent an evening sharing interesting conversations with our new friends all while enjoying marvelous food and wine by our gracious host, The Table.
We are in love with this new dining concept. Although it is on the pricier side, $100 per person, the price is all-inclusive which includes the all the food, all the wine, tax and gratuity. To us, it is worth it because this is a dining event to indulge in high quality foods which features innovated cooking techniques by two very talented chefs, Chef Tyler Brassil and Chef Loren Falsone.