Camille

“I celebrated my birthday at Camille, and it was an absolutely world-class experience. From the ambiance to the service, everything was flawless. What makes this place truly magical is how they bridge two worlds. While the presentation has the elegance of French or European fine dining, the flavors are deeply, authentically Vietnamese. As a Vietnamese person, every bite felt like a journey back to my childhood—a nostalgic experience crafted with incredible skill. It is worth every penny for such a beautiful 'journey' through flavor. A must-try!”

“Camille – Late Winter Tasting Menu Camille is one of those restaurants that immediately signals intention. The space is clean and white with subtle gold accents that is elegant but not stiff. Lofi hip hop mixed with early 2000s R&B plays overhead, which I genuinely enjoyed. It keeps the experience modern and relaxed. The evening began with Xin Mời a sparkling tea, with a kumquat canapé. The kumquat was bright, fresh, and a perfect palate awakener. Clean and focused. Ăn Chơi – Kaluga Caviar, Mung Bean / Maine Lobster, Sweet Potato. The fried sweet potato with lobster element was warm and comforting, while the mung bean bun topped with kaluga caviar was refined and balanced. A great interplay of texture and richness. The squid course, Mực Rang Muối – Aori Ika, Burnt Orange, was complex and rich in all the right ways. Layered, thoughtful, and beautifully executed. Then came Phở Hà Nội – Australian Wagyu, Fried Donut. This dish alone is worth the visit. It’s presented deconstructed, tartare and broth separated with a fried donut on the side. You eat the tartare, then dip the donut into that incredibly smooth Wagyu broth. It is off-the-chain delicious. The broth is silky, deep, and perfectly seasoned. I was genuinely in love with this course. Next was Cháo Cá – Hokkaido Uni, Chinese Cauliflower. A congee-inspired dish made with cauliflower instead of rice, topped with uni and caviar. Texturally flawless. Buttery. Luxurious without being heavy. At this point, this was my favorite course. Tiết Canh – New Zealand Venison, Beets brought depth and earthiness. The venison paired with truffle was unreal. Rich, composed, and confident. The Trà Nóng – Camellia Flower Tea course was aromatic and calming and a thoughtful transition into dessert. Dessert began with Đậu Hũ Đường – Vanilla Tofu, Artichoke Ginger Gelée, which was herbal and balanced, not overly sweet, and very clean. The final course, Bánh Đậu Đỏ – Red Bean, Strawberry Szechuan, was refined and composed. The red bean and strawberry pairing worked beautifully, finishing the meal on a sophisticated note. Overall, this was an outstanding experience. Creative without being gimmicky. Complex without being confusing. Every course felt intentional and well executed. If you’re coming to Orlando and appreciate thoughtful tasting menus, Camille should absolutely be on your list. I would do this again without hesitation.”

“Would I recommend to a friend?: Yes Camille Chefs Table Experience: April 2025 Standouts: Hokkaido Scallop, Tartare, Silken Tofu and Blackberry Price: $300 including tax and service charge Squid and Scallop were spot on, enjoyed the Pho dish with the "donut" to dunk into the broth. The Venison main was polarizing and not my personal cup of tea, but I appreciated the risks it took. Speaking of tea, introductory and dessert teas are provided, an appreciated touch. Staff made time fly by, and were willing to spend extra time explaining ingredients and background to dishes. The music was loud, which made talking to the other eaters near me tough, but can be turned down if requested. I bought the Truffle enhancement, which wasn't worth the money for the main, the sauce drowned out the subtle taste of the truffle. Easy skip there for anyone wondering if their missing out. Overall, a great night and easy rec!”

“Too few savory dishes. I would prefer adding one more or replacing a sweet dish with a savory one. The pho was our favorite dish, but we didn't care for the venison dish that followed. Service and atmosphere were great.”

“From the moment you step inside Camille you know you are in a fine dining establishment that strives for excellence. From the minimalist decor to the lapel pins with the Camille logo and the polished service, the restaurant wants to make it a high-level experience. And for the most part it succeeds. I really loved the wine program, and the current sommelier should be commended on his choices. The overall meal was very high quality with great ingredients and different techniques were on display. To be honest, I think some of the dishes needed more of a flavor punch. The techniques are great, but I think taste comes first. Case in point, the bite I remember first and foremost is from the first course (the 4 preparations). It was the scallop and caviar on a brioche. Is the chef reinventing the wheel with this bite? Certainly not. But man was it tasty! Another memorable experience was the Sawara and Iberico. And while the guava tort dessert was a touch sweet for me, it was very fragrant and sang on the palette. I came to the dinner not very hungry so for me the amount of food was fine, BUT another course is needed to make sure you feel full. Yes, it’s fine dining but (having done many tasting) I hate it when I get home and need to make a sandwich. Overall, this was an elevated experience.”