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Address and Contact Information
Address: 4962 New Broad St, Orlando, FL 32814
Phone: (321) 972-1822
Website: http://camilleorlando.com/
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Reservations: exploretock.com
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Camille
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Camille – Orlando – a MICHELIN Guide Restaurant
Chef Tung Phan’s Lake Baldwin restaurant is boldly sleek with elegant touches (think wood accents and beautiful lighting). Seats at the counter feature the …
(@camille.orl) • Instagram photos and videos
sake Assemblage 5 Our Vietnamese-inspired take on ceviche features seasonal fish, local Florida … If you’re in Orlando, you go to Camille.
Reviews
Joe Cannon
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.
… moreCamille 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.
Alexandra Bissett
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.
… moreI 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.
Artem “Toprollking” Taranenko
*little update: I have went to another Michelin star restaurant since leaving my review, and I gotta say, Camille is still the most outstanding place, excellent choice for your first time,or not first;)*
The best dining experience I ever had. It’s been two months since we went for my mom’s birthdays and she still talking about it. Service was excellent, food, presentation, staff work, the seamless process. Just like outta unreasonable hospitality book. If you have an opportunity to come in for reasonable priced courses – DO IT!
Someone mentioned in reviews they found it odd that the place is close to gator dock side, while my mom was so happy to see a gator statue. So perspective matters! Don’t be so closed off
… moreThe best dining experience I ever had. It’s been two months since we went for my mom’s birthdays and she still talking about it. Service was excellent, food, presentation, staff work, the seamless process. Just like outta unreasonable hospitality book. If you have an opportunity to come in for reasonable priced courses – DO IT!
Someone mentioned in reviews they found it odd that the place is close to gator dock side, while my mom was so happy to see a gator statue. So perspective matters! Don’t be so closed off
Norton Wang
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.
… moreRichard W
Solidly one-star Vietnamese tasting menu. The place seems to draw regulars not only because of the food but also the hospitality. Marble chef’s counters can often feel so serious and sterile and cold; here, the kitchen staff remember the regulars and do strike up conversation. Camille exudes warmth.
The cooking combines French techniques with Vietnamese flavors, but overall it leaned much more French with how rich the dishes were. I do wish the Vietnamese side shone through much more, especially the funky and aromatic yet light aspects of it.
The amuse bouches tasted good but had no perceptible Vietnamese influence. I get that it’s fun to have everyone in the kitchen come up with their own bite-sized treat. You need to impose a rule that they must be inspired by Vietnamese cuisine, though. The scallop caviar brioche was lovely (how could it not, with those ingredients), but it felt like it could’ve come from anywhere.
The Vietnamese ceviche (ca tai chanh) cleverly used jackfruit for a fruity-floral twist. Fun and refreshing.
This interpretation of caramelized pork with egg over rice (thit kho) was simply divine. It tasted like sweet roast pork over rice but with far superior technique and ingredient. The egg sauce (and perhaps some pork jus?) coated the mouth like high-gelatin stock. The aroma alone screamed umami. The rice grains separated cleanly. And the meat was of course tender with a gentle porcine sweetness. 10/10 dish for me.
The pho was a fun re-interpretation. The foam smelled clearly of burnt aromatics that flavor pho. The wagyu was cooked just right. It was just too rich, too umami. To me, pho is all about the clean light broth that soothes the soul. The concentrated cup of broth was the best part of the dish. I hope a future iteration of this dish manages to capture the lightness of a bowl of pho, perhaps dumplings in broth.
The venison and beet was tasty and cooked well, but another guest summed it up for me: it feels like we can get this dish at any other fine dining spot. Please bring strong Vietnamese influences to the savory main course.
The camellia and herb tea was excellent. I could’ve gone for another pot. Primarily sweet mint, plus a hard-to-describe aroma that must be the camellia.
The sago and persimmon che was delicious. The lime zest was crucial to lighten up the rich coconut base.
The main dessert was fascinating. As I understand, it’s inspired by balut, so it’s a chocolate egg filled with… foie gras mousse. I’m not sure I’m a fan of the offal flavor in my dessert, but this was really creative and well-constructed.
The portion sizes felt just right. I left feeling very full but not stuffed.
The sake pairing was nice, interesting, and varied, but next time I’d get the wine pairing instead. Sake lacks the acidity to fight the richness of French food. One of my biggest gripes about classic French-inspired cuisine is that it’s often incomplete on the plate and needs a glass of wine to go with it.
Camille should pay close attention to Jungsik as the ideal role model. Jungsik manages to feel both French AND Korean. Plus, their dishes are self-sufficient with various ways to lighten up the dishes, whether with herbs or acid; the wine is optional.
Fusion is difficult to balance. Please fight Michelin’s pressure to erase ethnic identity and use the same luxury ingredients. We have enough French-Japanese uni-wagyu-truffle-caviar fine dining spots. Your cooking can stand on its own at the one-star level without overly conforming.
Overall, I do recommend Camille, especially at such a reasonable price point. There wasn’t a single bad dish; everything was plenty tasty. I’ll be sure to visit again. I hope that Camille will be more self-assuredly Vietnamese on my next visit.
… moreThe cooking combines French techniques with Vietnamese flavors, but overall it leaned much more French with how rich the dishes were. I do wish the Vietnamese side shone through much more, especially the funky and aromatic yet light aspects of it.
The amuse bouches tasted good but had no perceptible Vietnamese influence. I get that it’s fun to have everyone in the kitchen come up with their own bite-sized treat. You need to impose a rule that they must be inspired by Vietnamese cuisine, though. The scallop caviar brioche was lovely (how could it not, with those ingredients), but it felt like it could’ve come from anywhere.
The Vietnamese ceviche (ca tai chanh) cleverly used jackfruit for a fruity-floral twist. Fun and refreshing.
This interpretation of caramelized pork with egg over rice (thit kho) was simply divine. It tasted like sweet roast pork over rice but with far superior technique and ingredient. The egg sauce (and perhaps some pork jus?) coated the mouth like high-gelatin stock. The aroma alone screamed umami. The rice grains separated cleanly. And the meat was of course tender with a gentle porcine sweetness. 10/10 dish for me.
The pho was a fun re-interpretation. The foam smelled clearly of burnt aromatics that flavor pho. The wagyu was cooked just right. It was just too rich, too umami. To me, pho is all about the clean light broth that soothes the soul. The concentrated cup of broth was the best part of the dish. I hope a future iteration of this dish manages to capture the lightness of a bowl of pho, perhaps dumplings in broth.
The venison and beet was tasty and cooked well, but another guest summed it up for me: it feels like we can get this dish at any other fine dining spot. Please bring strong Vietnamese influences to the savory main course.
The camellia and herb tea was excellent. I could’ve gone for another pot. Primarily sweet mint, plus a hard-to-describe aroma that must be the camellia.
The sago and persimmon che was delicious. The lime zest was crucial to lighten up the rich coconut base.
The main dessert was fascinating. As I understand, it’s inspired by balut, so it’s a chocolate egg filled with… foie gras mousse. I’m not sure I’m a fan of the offal flavor in my dessert, but this was really creative and well-constructed.
The portion sizes felt just right. I left feeling very full but not stuffed.
The sake pairing was nice, interesting, and varied, but next time I’d get the wine pairing instead. Sake lacks the acidity to fight the richness of French food. One of my biggest gripes about classic French-inspired cuisine is that it’s often incomplete on the plate and needs a glass of wine to go with it.
Camille should pay close attention to Jungsik as the ideal role model. Jungsik manages to feel both French AND Korean. Plus, their dishes are self-sufficient with various ways to lighten up the dishes, whether with herbs or acid; the wine is optional.
Fusion is difficult to balance. Please fight Michelin’s pressure to erase ethnic identity and use the same luxury ingredients. We have enough French-Japanese uni-wagyu-truffle-caviar fine dining spots. Your cooking can stand on its own at the one-star level without overly conforming.
Overall, I do recommend Camille, especially at such a reasonable price point. There wasn’t a single bad dish; everything was plenty tasty. I’ll be sure to visit again. I hope that Camille will be more self-assuredly Vietnamese on my next visit.
Jamie Tran
Absolutely amazing restaurant and experience!!!! It was so great how they kept everything that makes the dishes uniquely vietnamese and then elevated it. I would def come here again the next time I’m in Orlando!!!! From start to finish you will definitely not be disappointed.
… moreGisel Kautz
We dined at Camille last night for Valentine’s Day, and it was truly unforgettable. The 7-course tasting menu was exceptional from start to finish — every dish was delicious, beautifully presented, and thoughtfully curated.
My absolute favorite was a dish inspired by pho and French onion soup — wow. It completely blew me away. The depth of flavor, the creativity, the comfort — it’s one of those dishes you never forget. I sincerely hope they add it to the menu so more guests have the chance to experience it.
The staff was incredible — warm, attentive, and genuinely friendly. The music playlist was also curated to perfection and added so much to the overall ambiance. Shout out to the chef and the entire team for creating such a thoughtful, elevated experience. You can absolutely see why Camille has earned their stars — every single detail is carefully considered, and it’s all so well deserved.
We’re so happy to have a restaurant of this caliber so close to home. We can’t wait to return — and we’ll be telling everyone we know to try it.
… moreMy absolute favorite was a dish inspired by pho and French onion soup — wow. It completely blew me away. The depth of flavor, the creativity, the comfort — it’s one of those dishes you never forget. I sincerely hope they add it to the menu so more guests have the chance to experience it.
The staff was incredible — warm, attentive, and genuinely friendly. The music playlist was also curated to perfection and added so much to the overall ambiance. Shout out to the chef and the entire team for creating such a thoughtful, elevated experience. You can absolutely see why Camille has earned their stars — every single detail is carefully considered, and it’s all so well deserved.
We’re so happy to have a restaurant of this caliber so close to home. We can’t wait to return — and we’ll be telling everyone we know to try it.
Mel Love
Amazing meal. Service was top notch and the flavor profiles were so unique. Beautiful presentation and the ambiance (and music) were all fantastic. Highly recommend.
… morePatty Ayoub
Life changing. Exceptional. The most impeccable dining journey we’ve ever experienced! We’re both foodies, and albeit this was our first MICHELIN star restaurant, however it was by far one that we will never forget and will be incredibly difficult to beat. The entire 3 hour, 10 course meal, was cultivated and delivered to perfection. We were worried that the portions would leave us wanting more; however, we are beyond satisfied. The entire staff was attentive, welcoming and accommodating. All of the dishes were well explained as well as how to best enjoy them. We were celebrating my husband’s birthday and they really made him feel special from beginning to end…even taking a picture with him so he could remember this truly special experience. We also loved that you transition from the chef’s bar to a private booth for dessert. We’re both struggling to wrap our brains around what we just experienced. Truly spectacular. A sincere thank you to the entire Camille team. What a remarkable experience! A+++
… moreLisa Miranda
Camille’s is an exceptional chef-to-table dining experience that truly impresses! Every dish is Michelin-star quality and simply outstanding. The staff is polite, friendly, and goes above and beyond to make you feel welcome. The ambiance is absolutely stunning, making the entire dining experience feel unforgettable. Camille’s is a must-visit for anyone seeking outstanding and unique experience. I will come back for sure.
… more