Recently we were invited to the soon to be opened Four Seasons Resort Orlando at Walt Disney World Resort for a brief tour of the grounds and a chance to sample some of the amazing food that will be served at their, soon to be award winning restaurants!
For those that have not heard of the Four Seasons Resort Orlando at Walt Disney World Resort, Four Seasons from now on, that is understandable because it has been being built in another location some of you may not have heard of before either, Golden Oak.
Golden Oak is a private residential resort community on Disney property with some of the most beautiful homes I have ever seen, for more information about the community visit Golden Oak, but this is about the Four Seasons. The way i felt pulling up to the gates of Golden Oak was much like Charlie standing outside of the Chocolate Factory waiting for the time he could go in, and just as he was in constant aww of what he saw, as was I. After driving past many homes that could have passed for a mini resort I caught my first glance of the Four Seasons which really is just a sight to see, it’s far enough in the back that you have to drive in for a bit before seeing it and being 17 stories tall they did a really good job of hiding it!.
The property by the numbers is 26.5 acres, with 443 rooms, an 18 room spa, 5 pools, and will have a total of 6 different options for dinning once complete. But my take on the property…it is breathtaking!
Once escorted in, our first stop was Ravello Bar for some Champagne, created just for the Four Seasons, and a welcome from Regional Vice President and General Manager Thomas Steinhauer.
Thomas went over the history of how Four Seasons and Disney came together to make this beautiful property and talk about how in the past week the hotel went from empty rooms to being ready to welcome some of its first guests.
Once all the pleasantries were done we were moved downstairs to the Ravello Restaurant, that will be home of character breakfasts once open, for our first chance to taste some of the food. We were greeted by Executive Chef Fabrizio Schenardi and his team in the demo kitchen where as he spoke to us about the exciting offerings that the Four Seasons will have for guests his team plated samplings of Veal Ravello and Tonno, a pan seared tuna both amazing and paired perfectly with the house wines.
After our sampling of some of the taste treats to be found in the restaurants inside the hotel, we were moved out to PB&G along the water in the back for more of the “grab and go” options they will offer for the guest enjoying the pool or water play area.
The sampling from PB&G included a Egg in Egg in a Egg appetizer, which was a deviled egg with caviar.
The other offerings at PB&G included a perfect beef brisket with sauerkraut coleslaw on rye, a bag of rotisserie chicken so good it fell off the bone with a picnic perfect potato salad, and something I never thought I would say…a very tasty Oysters “roc” a fella with spinach puree, smoked aioli and bacon breadcrumbs.
They even had out a display of the kids meal boxes with placemat with very reasonable pricing.
Once we had our fill of lunch it was time to wrap up our tour by heading back in to Lickety Split, the coffee/ice cream offering.
As a non coffee drinker I can tell you they have some options here that almost made me want to give it a try including a cold drip coffee that “brews” for 8 hours and many special offerings that can only be found here. As for the dessert offerings from Executive Pastry Chef Rabii Saber, I had to be pulled away from his carrot cake! This location will be the place with the lines first thing in the morning before heading off to the parks, I heard many say they would go there instead of Starbucks if they had the option.
As some of the test guest started to arrive it was time for us to end our tour, but looking forward to a nice staycation there sometime after the opening date of August 3rd.
Please take a look at some of the other resort pictures and visit Four Season Resort Orlando at Walt Disney World Resort to book a stay.
