Degustations at The Goose Station

Saturday has always been a long day for me. A 1:00-4:00pm class with every other week legal aid classroom component, not to mention the occasional downpour that visits the UP area almost every afternoon makes me tired to the bones come nightfall.

Tired and sometimes drained, I look forward to Saturday dinners and this time it was particularly more so.  My friend Paola suggested this restaurant called The Goose Station. The original plan was to go there Friday night, but alas they don't have any seats left. The restaurant opens only in the evening and one must always make sure to call for reservation.  It's located at the outskirts of Global City, i say outskirts because it's not anywhere around Serendra, High Street, or Burgos Circle, at the W building.

The Goose Station is the brainchild of husband and wife team Chef Rob and Sunshine Pecson.  The name the Goose Station is of course, if you haven't guessed it yet, a play on the word degustation, it also serves to forewarn you that their specialty is (ta-dan!) foie gras.  So for all those with high blood pressure, a prior dose of simvastatin wouldn't hurt, and for those with squirmishes on the plight of the poor goose, this might not be the restaurant for you.  Nonetheless, the other food items i.e. not involving foie gras is still worth the visit.

choices for their 5-course menu

Ordering at the goose station is easy. Although they have ala carte menu, it's better to opt for the course menus.  They have the express 5-course menu (at Php1600 exclusive of Vat and SC) and their signature 9-course menu at Php2500 plus Vat and SC.  Since we weren't so hungry that night we all opted for the 5-course menu.

THE foie cone

Their menu is composed of at least two items to choose from. For snacks we had the foie gras cone.  Unlike the other items, for snacks this is the only choice, and for very good reasons.  A visit to The Goose Station wouldn't be complete unless you try this. It simply is an explosion of flavors from the filo pastry - not a cone - to the foie gras and the complimentary hazelnut topping gives you that perfect theater ending -- satiated but still wanting to have more.  Next on the snacks is the trio of potato glass, truffle puff and savory macaroon. Paola had to check four square and dished out the advice that this trio must be eaten from right to left. We heeded the advise and had the potato glass first, next the truffle puff and finished off with the savory macaroon. The advise was perfect! Eating it in that order allows the tastes to merge starting off with the salty potato glass, the tangy truffle puff and finishing with the mildly sweet savory macaroon.  These snack items surely does it's job of getting the taste buds more excited for the next degustations.

remember to eat from right to left

Next on the menu is a choice between the Beet Garden Salad and Squash Soup. Christian and I chose the beet garden salad while Ferdi and Paola chose the pumpkin soup  I had a bit of a hard time choosing since I love love squash soup, but when the beet garden salad arrived the squash pumpkin soup was completely forgotten.  The beet garden salad is both a visual and a palate pleaser. On the center is a beet jelly stuffed with soft goat cheese in the middle. The creation sits on a bed of walnut soil with bean sprouts and a baby carrot that looks freshly uprooted from the walnut soil.  I couldn't wait to dig-in but had to stop myself to take photos of this visual creation.   The squash soup is not to be easily dismissed though. I tried Ferdi's squash soup and it is amazing -- with enough cheesy taste balanced with an earthly pumpkin soup reminiscent of what, if you have one, your grandmother would prepare. I would still choose the beet garden salad next time though.

the winner for the night!

Next on the menu is a choice between the Unagi Foie Terrine and Eggs Benedict. We all opted for the Unagi Foie Terrine.  The liver pate is topped with a slice of salted unagi. The saltiness of the unagi and the gingerbread, apples, and brioche.  The taste of the liver pate was a bit too much for me, specially with the prior foie cone so I didn't finish my serving.

the Unagi Foie Terrine

The choice for the main course was the hardest part involving four choices: slab of lamb ribs, duck confit, scallops negra, and the 24-hour steak.  The 24-hour steak is the best one, however; to get it for the main course you'll have to add Php950. I suggest that if you're whole table is amenable and hungry to the hilt, for you to get the Signature menu instead which includes this for no additional cost.  Since our group is not that hungry, Paola just opted for the add-in.  We each had a bit of the 24-hour steak and it was so well worth it.  My lamb ribs were not exactly awesome the juices weren't able to seep into the lamb. Eating it with the siding, though, would more or less remedy the situation.  I got to taste Ferdi's duck confit as well which is crispy on the outside and tender on the inside. If i can do it again I would probably go for the duck confit next time, or better yet the Signature 9-course menu with the steak.

The choice for dessert is another hard decision. Torn between the yogurt with mixed berries, mango, and granola.  This yogurt desert reminded me of Sagada and its thick-as-mayonnaise yogurt preparation. While I savored my yogurt dessert I couldn't help but cast sidelong covetous glances on Ferdi's chocolate  raspberry cake. Thankfully, he got the cue and I dig in to what I would say the dark chocolate cake version of Royce's (dark) choco cherry marnier -- to die for.

The end of the gustatory show was one macaroon which we all ate with gusto.  Till the next encounter with gluttony. Dishes are best paired with red wine. :)

The Goose Station Signature Restaurant Inc.
Ground Floor, W Tower
39th St., Fort Bonifacio Global City, Taguig, Philippines
Mondays through Saturdays 6-9pm
Attire: Smart Casual
For Reservations, Contact:
Telephone: +632 556 9068
Mobile: +63917 85 GOOSE (46673)