This is a restaurant (and lounge) we’ve been to many many times. We absolutely love their vegan options here but we hadn’t been here for a bit since they update the menu.
Ale & Compass is located at Disney’s Yacht Club and is open for breakfast, lunch, and dinner. It’s a super low key restaurant and we can typically get same day reservations here. They also have a pretty extensive menu at their bar which is open from lunch to late at night. For each meal they have an on menu vegan option as well as a dessert (we haven’t tried the Mango Torte Spiced Lemon Pound Cake yet). We recently went for lunch because we were craving their burger.
[Read about our favorite bar snack from here]
The name of the burger changed when they added the plant based logo to the menus. It used be called the Grilled Vegan Plant-based “Bacon Cheeseburger” but now is just the Grilled Plant-based Burger. The menu description no longer says anything about cheese or bacon.
We ordered our burgers and asked if they still had vegan cheese and bacon on it, the server said she’d check and let us know. Shortly after she came back and said that yes it did still come with vegan bacon (Sweet Earth) and cheese, which appears to now be Follow Your Heart and no longer Daiya.
Our burgers came out and looked and smelled amazing. This burger comes on bread as opposed to a bun, which tastes great but falls apart quick. The bread was nice and charred which added a great flavor.
The burger is a Beyond burger. It was topped with vegan cheese, bacon, caramelized onions, sautéed mushrooms, and a vegan spicy mayo. This is hands down my favorite Beyond burger on property. It’s only on the lunch menu, however we have been able to get it at dinner and the lounge depending on the chef.
[Read about the protein bowl option here]
A thing to note too, while I didn’t get a photo, I was able to get a kids version of the burger as they don’t have any vegan kids options on the menu. They gave us a Beyond burger with vegan cheese on the bread and I was charged for a kids burger. Always worth speaking to a chef in these situations.
Review from December 2019