Major Menu Overhaul Arrives at Tiffins in Disney’s Animal Kingdom

Tiffins Unveils a Completely Reimagined Menu

Tiffins at Disney’s Animal Kingdom has officially debuted a major culinary update, streamlining its lunch and dinner offerings into a unified experience. This significant refresh touches every course—from revamped appetizers and mains to a total dessert transformation—ensuring guests get the same elevated global flavors regardless of when they dine.

Appetizers

The signature Tiffins Bread Service ($20) sees a slight shift in its global lineup. While the beloved Pão de Queijo and Thai Curry Milk Bread remain staples, the Papadam and Ginger-Pear Chutney have been retired to make way for Onion Kulcha Naan paired with Coriander Chutney.

Fans of the Pork Belly Bao Buns will notice a rebranding and a fresh garnish profile. Now titled “Korean Barbecue Pork Belly Bao Buns,” the dish swaps out the traditional Cucumber Kimchi and Pickled Green Papaya for a brighter Pickled Cucumber, Green Papaya Slaw, and Cilantro topping.

On the lighter side, the appetizer list has shrunk slightly as the Coconut-Ube Cauliflower Soup has been cut from both lunch and dinner with no immediate replacement. However, long-time favorites like the Gobi Manchurian, The Land Salad, and the Charcuterie and Cheese Board remain untouched.

Main Courses

The heart of the Tiffins menu has seen some major subtractions, most notably the disappearance of the Surf & Turf ($69), the Pan-roasted Fish Filet ($48), and the Andean Beef Short Rib. In their place, a new Grilled Beef Tenderloin ($59) has arrived, featuring a vibrant Peruvian preparation with Saltado marble potatoes, chorizo vinaigrette, and Huancaina sauce. Interestingly, while the official Surf & Turf is gone, guests can add seared scallops to the tenderloin for an additional $23—effectively creating a “build-your-own” version at a higher total price point.

Other signature dishes haven’t escaped the refresh. The Regional Curry Tasting ($38) has been scaled back, losing the Balinese Golden Curry and now featuring only the Thai Green and Indian Red varieties. The Butter Chicken ($43) remains but swaps its traditional rice croquette for a samosa, while the Oaxacan Pork Duo sees a descriptive update to highlight its Peanut Salsa Macha and Sweet Plantain-Chipotle Sauce. For those seeking a midday staple, the Tiffins Signature Burger Prix Fixe ($42) remains a lunch-only fixture.

Dessert

The grand finale at Tiffins has received a complete makeover, with several long-standing favorites making way for a fresh slate of sweets. Gone are the Hazelnut Entremet ($15) and the White Chocolate-Orange Crème Brûlée ($16), replaced by two new globally-inspired options.

New to the Dessert Menu

• African Pot de Crème ($13): A decadent chocolate base infused with Ethiopian coffee, topped with Ras el Hanout-spiced pineapple, pistachio, and a chocolate cookie.
• Caramel Flan ($14): A silky, cardamom-scented caramel custard finished with a dollop of vanilla Chantilly.

For those looking for a lighter finish, the Seasonal Sorbet Trio ($11) is the lone survivor of the overhaul and remains available on both the lunch and dinner menus.

Perhaps the most significant shift in this overhaul is the newfound consistency between service periods. In the past, Tiffins maintained a clear divide, with high-end exclusives like the Whole-fried Fish and the full Surf & Turf reserved primarily for the dinner crowd.

That wall has officially come down. Aside from the Tiffins Signature Burger Prix Fixe, which remains a lunch-only staple, the menus are now virtually identical in both selection and pricing. Whether you’re stopping in for a midday break or a signature evening feast, you can now expect the exact same culinary experience.

Have you ever dined at Tiffins?

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