Wednesday, August 3, 2011

The Goose Station, A Fifth Time - The Secret


So what I didn’t tell the Manila Bulletin readers is that aside from the 8-course Seasonal Menu that we each had, which consisted of four snacks, oyster & oscietra, steak tartare, fideua negra, carrot & beet salad, seared foie gras, French pigeon, rhubarb parfait and chocolate surprise (whew!), Auntie Babyruth and I also ordered a few other dishes.


the goose station rob pengsonI know what Chef Rob must be thinking as he poured us this soup.
I’m glad he was nice enough not to say it out loud.


Roasted Tomato Soup


The little things in it


Steak Tartare on Whole Grain Mustard SorbetThe Steak Tartare was sooooo good we couldn’t resist another glass


Wagyu Steak Diane. Sirloin, Cognac Sauce, Chanterelles, Artichokes.


We attacked the meat with this sexy Laguiole knife


Strawberry Sorbet. Smoked Compote, Sorbet, Granita, Chips.
(That night it was filled with cardamom cream)
Until now I still can’t get over how excellent this was.


And we didn’t stop there.

When Rob offered to let us have a taste of their staff meal, we immediately said yes.

That night they were having lechon kawali.


Léchaun Cauali with Spätzles
Ang sosy naman kasi! Smile with tongue out


The Goose Station staff. You lucky peoples, you!


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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