Contemporary Hotel - Top Floor
Yes (Signature Credit)
The California Grill is located on the Top Floor of the Contemporary Hotel in Disney's Contemporary Resort. It is opens at 5pm daily for Dinner Service.
Dine at one of Disney's Best Award-Winning Signature Restaurants, which following extensive renovation has recently re-opened, with fabulous reviews.
Begin your experience by entering the elevator of the Contemporary Hotel and head up fifteen floors to the Top Floor. From the moment you exit the elevator, you see a wall of 1,600 bottles of wine that are displayed in a very contemporary styled showcase that is climate-controlled. You will be spoilt for choice with a selection of 250 bottles of wine or 80 glasses to choose from, with Sommeliers on hand to assist with your selection.
As you head towards the Lounge Area you will get your first glimpse of the Seven Seas Lagoon, here you can enjoy a pre-dinner cocktail at the bar.
The Dining Room offers 360 degree panoramic views, overlooking the Cinderella Castle in the Magic Kingdom, the Seven Seas Lagoon and Bay Lake. Be prepared as music is piped in as the lights dim in the evening, allowing you to see the most spectacularly enviable views of the 'Wishes Firework Display'.
The Restaurant is a perfect meld of modern contemporary, with a touch of classic elegance to it. With it's floor to ceiling windows and clever lighting it offers a warm inviting ambience to dine in.
Booths are available at the edge of the dining area, as well as comfortable tables and chairs throughout the main Dining Room, in addition to this there is glass-walled space that offers a quieter area to dine in. At the north end of the restaurant there are two large communal tables that can each seat 10 guests at a time and there are two separate dining rooms available for private functions.
The centre stage of the Dining Room focuses on the Show Kitchen, where you can watch Dishes being freshly prepared by the Chef's and their Teams. The 'New Menu' created by Chef Brain Piasecki, is changed seasonally to provide dishes that are made with only the freshest of ingredients.
As from the 7th February 2016 guests can enjoy ‘Brunch at the Top’ an all-new immersive dining experience where guests can interact with the culinary team in the open show kitchen while sampling charcuterie, sushi and market-inspired salads. The culinary adventure begins with an assortment of house-made breakfast pastries delivered to the table, including caramel apple Monkey bread and Tillamook Cheddar biscuits. Guests will then visit the show kitchen for an assortment of small tastes, such as house- smoked orange honey ham, dviled Lake Meadow Naturals eggs, shrimp and grits with Gulf White Shrimp, grilled flat iron steak with soft poached eggs, and hardwood cooked salmon. The brunch concludes with an assortment of sweet mini-desserts, macarons and chocolate truffles. The decadent multi-course meal includes an over-the-top Bloody Mary Bar, cocktails and craft brews, as well as a signature brunch cocktail and faux “mimosas” for kids.
Enjoy delicious appetiser's of soups and salads, with offerings such as Sonoma Goat Cheese Ravioli, Carrot and Cilantro Soup or the Duck in all it's Glory Platter, comprising House-made Sausage, Rillettes, Prosciutto, Duck Liver Pate, Pickles and Cranberry Compote. You can also choose favourites from the popular Sushi Bar, dishes are presented beautifully on modern crisp white china plates.
Menu items can be selected from dishes cooked in the Wood Burning Oven, they have Baked Jumbo Prawns, Three-Meat Signature Meatballs, Roasted Surf and Turf and Flatbreads made with seasonal ingredients.
The Entree Menu has been re-vamped taking on a lighter approach to dishes, with delights of Pacific Halibut served with Parsnip Silk, Roasted Heirloom Beets, Arugula, Beet Syrup and Macadamia Vinaigrette. There are Georges Bank Scallops , Pork Two Ways, Roasted Squash Ravioli as well as the favourite of Oak-Fired Fillet of Beef served with Heirloom Tomato Risotto, Baby Vine Tomatoes, Tomato Butter and Petite Basil.
A new dessert menu has been created by Pastry Chef Jeff Barnes, choose from delights of Warm Homemade Fritters, Lemon Meringue Cheesecake or the indulgent Sundae Sampler, which include Caramel Corn, Coke Float and Strawberry and Basil and have been themed on Sundaes with a nostalgic twist!
The Bar Menu although retaining Classic Cocktails also features some enticing new ones. Try the refreshing 'Cucumber Fizz' made with Hendricks Gin, Limoncello, Cucumber Water and a splash of Lime.
There's a bit of a twist on the traditional Martini with the addition of 'Sake Martini', made with Karen 'Coy' Sake, Licor 43, Cruzan Mango Rum and a splash of Orange and Pineapple Juice or try the 'Twisted Mai Tai' made with Mount Gay Rum, Creme de Noyaux, Orange and Pineapple juice and a splash of Lime.
As this is a Signature Restaurant a Resort Casual Dress Policy is in place that guests are asked to adhere to.
So don't delay, to secure a table at this prestigious Restaurant make sure to place a reservation 180 days prior to your visit.