Thursday, June 3, 2010

The Goose Station, Revisited ♥ ♥ ♥ ♥


My first time at The Goose Station, that was awesome. Even before we finished dessert, I was already fantasizing about my next meal there.

Fast forward 2 months, I am back in Manila for good and planning a dinner get-together with Timmy, Matt and Chinkee when Timmy mentions he’s heard good things about The Goose Station.

Woot woot! It’s time to relive the fantasy.

You’re the best, Timothy Sy!


IMG_8521And we meet again, Mr. Goose!



I notice everyone is ordering either the Express Menu or going ala carte. Suddenly my plan of having the 8-course Signature Menu feels shameful. I don’t want to be the black pig, oops, I mean sheep, in the group so I order the Express Menu like everyone else. I want to cry.


IMG_1417           SNACK. Foie Cone.
Instead, I smile. Because this foie cone is soooooooo good it makes every inch of my body tingle with happiness. My only complaint? It should come in those extra big Haagen Dazs waffle cones that can fit 3 scoops.


IMG_1419 SNACKS. Prociutto Brie Macaron, Potato Glass, Truffle Puff.
These ingenious little treats prepare my palate for the amazing meal that is to come.


We have some repeats from last time, and some absolutely stellar new dishes.


IMG_1420 ROASTED SQUASH SOUP. Corn, Allspice Froth, Bilbao, Hazelnuts.


IMG_1424EGGS BENEDICT. Poached Egg, Hollandaise Foam, Bacon Tuile, Fleur de Sel, White Truffle Oil


IMG_1432UNAGI-FOIE GRAS TERRINE. Apple “Tartare,” Gingerbread and Chocolate “Soil,” Brioche Toast Point, Chives


IMG_1435 SALMON GRAVLAX. White Asparagus Flan, Parmesan, Avocado Oil, Caviar, Potato Chip, Micro Greens – even better than the last time!


IMG_1438 FIDEUA NEGRA. Morcilla, Seared Scallop, Angulas, Tomato-Pepper Salsa, Aioli Foam.
The seared golden brown scallops, rust colored blood sausages, orange-red bursts of tomato and pepper, and silvery white baby eels on jet black pasta, this dish appeals not only to the eye but also to the taste.   


IMG_1440CONFIT OF DUCK. Spice and Citrus Rub, Jus, Horseradish Potato Puree, Black Soy Beans, Whole Grain Mustard, Black Currant Jelly.
I look with jealousy at Matt and Chinkee. They cannot seem to stop raving about their duck confit. And I feel sorry for Maggie who, seated beside me, hears the envious thumping of my heart and feels obliged to share with me a small piece from her plate. And WHOA!!!
Sorry, Masseto, but please surrender the crown. This now wins my vote for the best duck confit in town.


IMG_143924-HOUR STEAK. Prime Short Rib, Truffle Whipped Potato, Homemade Steak Sauce, Buure Schublig, Crisp Onions.
If God throws a steak party in heaven, this will be the star. Oozing with flavor and so buttery tender, this prime rib practically melts in your mouth. And the mashed potato, so rich, so creamy and seamless, and so wonderful, gives a whole new meaning to the starchy, tuberous crop that we all know. I look at the delirious smile on Timmy’s face and I know I am wearing the exact same smile on mine. Because this dish is perfection.


IMG_1445 CHOCOLATE CANDY BAR. Earl Grey Mousse, Ganache, Bisquit, Sinful


IMG_1448BREAD PUDDING. Brioche Pudding, Bacon-Maple Syrup, Dark Chocolate Sorbet


IMG_1415The very happy campers: Nelson, Me, Maggie, Chinkee, Matt, Timmy


The Goose Station: Ground Floor, W Tower, 39th Street, Fort Bonifacio Global City, Taguig, Philippines. +6391785-GOOSE (46673) or +632-556-9068

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