Tiffins Restaurant, located inside Disney’s Animal Kingdom, is celebrating the 50th anniversary of Walt Disney World with a specialty menu and we stopped by for dinner to try it out.

50th Celebration Honey-chili Glazed Pork Belly – $15

Chorizo and Midnight Moon Cheese Biscuit, Quail Egg, Tasso Gravy

The skin of the pork belly was crisper than we typically prefer, but the inside was pleasantly soft. The chorizo in the cheese biscuit was undetectable, leaving us with a standard cheddar biscuit. The quail egg was a wonderful complement to the pork belly, and the Tasso gravy is savory and sweet on the first bite, but with a slight spice on the back end. The pork belly may not be decadent but combining all the elements in one bite is truly satisfying.

50th Celebration Braai-spiced Veal $52

Mushroom Ragout, Truffle Polenta, Seasonal Vegetables, Black Garlic Puree, Veal Demi-glace

The veal was well cooked and had a rich spice. Braai is a South African barbecue, and this was an elevated version with spices that excite the palate. The black garlic added a nice earthy flavor and a touch of sweetness, while the demi-glaze muted the seasoning, so it didn’t overwhelm the veal. Below the veal sits the mushroom ragout, which adds tenderness to the texture of the meat. The polenta cakes were delicious and soft.

50th Celebration Chocolate Gateaux – $15

Almond Praline, White Chocolate Cremeux, Ganache, and Chocolate-Amarula Sauce (Dessert contains Alcohol Product)

As you would expect from Tiffins, the presentation is beautiful. Chocolate powder embellishes the plate in the shape of a map and the Walt Disney World 50th anniversary logo. The dessert itself is equally attractive, with a gold compass atop the gateaux and delicate plating of the accompaniments.

This desert is complex in both flavor and texture. The cake has a generous amount of decadent chocolate mousse. The chocolate used throughout the dish is Peruvian and 70% cocoa. Along the perimeter are small dollops of the chocolate Amarula sauce. However, one dollop contained cayenne pepper that surprised us, so if you don’t like pepper, we recommend you take a small taste before digging right into the sauces.

Small chocolate pearls and chocolate ribbon along the bottom add a nice decorative element as well as a crunch to the otherwise very soft dish. Interestingly, we didn’t taste the cinnamon in the gateaux. Combing the crunch of the golden praline, the airiness of the sponge cake, the sweetness of the chocolate, and the spice of the cayenne pepper, this gives guests a delicious and adventurous 50th anniversary special dessert.

Overall, we had a wonderful experience at Tiffins and highly recommend the 50th celebration specials for those looking for theme park dining above the typical standard. The price point is higher than average theme park fare, but it is well justified.

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Katie Francis