Jon and I celebrated his birthday at The Goose Station. We had been hearing about this restaurant here and there from a few of our foodie friends, so we added it to our "must try soon" list. In all honestly, I was always wondering if they were saying "Degustation" or "The Goose Station." Now I finally get it! The Goose Station is actually a play on words for degustation... Known for their 9 course tasting menu, it makes sense. Degustation means "a careful, appreciative tasting of various foods, focusing on the gustatory system, the senses, high culinary art and good company." That was a mouthful :)
By the way, if 9 courses seem like too much, they also offer a 5 course express menu and there's a la carte too. The menus are seasonal, so it's exciting to know a few dishes could change the next time around. We did 9 courses for Jon's birthday night; we really enjoyed the playfulness of the food and all the tiny details on all the plates - nothing left unthought. It was a fun, progressive dinner, and something different to do here in Manila dining-wise. The Goose Station is different in terms of what else is out there in Manila's food landscape - it's nice because they have pushed the bar and hopefully inspired others to be creative with this sort of culinary art. The chef couple Rob and Sunshine Pengson nailed it with this concept; a smart casual, intimate restaurant that's making noise in Manila - well done.
"Snacks" - filo pastry filled w/ foie gras cream, dried figs, hazelnuts
"Snacks" - Olive Oreo, Corn Custard, Potato Glass
PPotato Glass
Squash Soup - corn, chorizo bilbao, white truffle oil, thyme froth
Caviar Surprise - avruga caviar, king crab, white asparagus cream, prawn jelly
The BF and I really really enjoyed our degustation at The Goose Station, too! It wasn't just the food, it was the overall experience. I want to come back soon.
ReplyDeleteI wanna go when I come visit!! :)
ReplyDeleteThank you for the visit chef! We have just recently added another full-on tasting menu called the SEASONAL MENU which needs to be ordered in advance for parties of at least 4 because of the nature of some of the items such a the French pigeons (which need drying) and the Osetra Caviar (which needs to be polished as soon as the tin is opened). Other items include morels, chanterelles, fried oysters, rhubarb and a new and (for me) an even more awesome chocolate dessert made by my favorite pastry chef in the country. For all of you who follow Patti please visit www.thegoosestation.ph for the recently updated menu.
ReplyDeleteWe have yet to order your famous cakes and heard so many good things about em as well. cheers and keep up the gourmet work! - robert