The Goose Station

Cathleendls

5.0

The restaurants name is an awesome word play for Degustation! indeed, its degustation menu is something new to the Philippines' food scene. A little bit of molecular gastronomy adds a nice flair to the dishes they serve. Their personal take of eggs benedict will surely delight your palette! Its basically made of poached egg, hollandaise foam with bacon tuille topped with a hint of white truffle oil and fleur de sel. Another popular dish is the Foie Gras Cone which is made with grade A foie gras pate and the 24 Hour Souse Vide Prime Short Rib - soft and flavorful due to the way it was prepared. The Goose Station is a definite place to take someone out on a dinner date, business dinner with foreign clients or simply just to impress someone!

Sekar Harum

4.0

I was brought to The Goose Station as part of the Valentine's Day surprise by Vince Filamor . I was eager to try it because of its special 7-course Valentine's menu comprised of the best of the best from the restaurant. The space was quaint and intimate, perfect for a date with a significant other. Service was how you would expect fine dining would be, although servers were a little more tense than usual that night. I was a bit uncomfortable at first too as I was not given a stool or hook for my bag, and the tablecloth was a bit stained too. Any other day it would have been fine with me, but the place is tagged as fine dining, so there's that. Either way I was not about to let this get into the way of the food.For starters, we had Tuna Ceviche which thoroughly prepared my tastebuds for the entire course of the meal. The pomelo and pumpkin seeds strengthened the Asian tone of the dish, and it was perfect with the bits of raw tuna.The next dish was Pork and Cured Pork Confit which is probably one of my favorites from the entire night. The sweet potato hollandaise served as a perfect bedding to the bits of pork and corn chips, and not to mention the poached egg (which I am personally a fan of).The third dish was a Prawn Salad made with two pieces of shrimp and fruity flavors of melon, mango mayo and lime. There was nothing extraordinary from the prawns but I appreciated how it was done basically as it prepared me for the heart of the meal.As a main course we had Frozen Foie Gras Ganache, complete with balsamic eel. This dish is probably the most memorable for me as I never though the smoky notes of the charcoal-grilled eel, the fruity notes of apples and hazelnut halves and the creamy foie gras would be something so interesting to my palate. I am no foie gras expert but I like how it was done at just the right consistency--not too sticky and not too runny.The fifth dish is Gandara, which is basically sablefish. I guess this is a purely Japanese dish. The fish was deboned and put in a sweet broth that reminded me of a good misono bowl. Although the fish is a bit too salty alone, the flavor works well on the sweet broth made of onion and kelp. This is again a preparatory dish for the next thing on the menu.For the pinnacle of the meal, we had 24-hour Steak with cauliflower on the side, garnished with burnt scallion and puffed quinoa. The steak was perfectly done with the right pinkish softness of the meat inside every slice. The sauce was creamy and a perfect match to the puffed quinoa. This dish is a combination of textures from the fluff of the cauliflowers to the softness of the steak to the crunch of the quinoa. At this point I was already too full but I could still appreciate the taste of the dish. It was that good.Lastly, as dessert, we had Chocolate Caramel to share (but it was sad that we weren't briefed it was to share!)  Imagine layers of flaky Ferrero melting in your mouth with a fusion of caramel and a crisp chocolate layer on top. For chocolate lovers, it would already be nirvana. I think the dessert has enough justice for it to be visited on its own. The overall dining experience is a highly recommendable one, with friendly Chef Rob Pengson out to share a joke for his love for KFC Spicy Gangnam. For special nights like Valentine's, shelling off around PHP8,000 for two persons to experience their legendary foie gras.

Cindy Aurora

4.0

My review is based on The Goose Station's 7-course valentine's menu so don't expect to get all the dishes in one set if ever you visit them anytime soon. I had high expectations for this place and they delivered. We started with the Tuna Ceviche: Leche de Tigre, Smoked Ikura, Spiced Pumpkin Seeds, Pomelo, Cilantro Oil, Radish. My first taste reminded me that I wasn't in a typical restaurant. I was eating art. The flavors mixed so well it made it seem as if the tuna would just melt in my mouth.Second was the Egg and Cured Pork Confit: Smoked Sweet Potato Hollandaise, Pickles, Goat Cheese, Chips. This was the most memorable one for me because we didn't have a clue how to eat it / which utensils to use so we spent five minutes observing other tables and we still got it wrong. The mix of cheese and egg along with the bits of pork on the side was excellent.Third was the Prawn Salad: Poached Prawns, Compressed Cucumber, Grilled Melon, Mango Mayo, Black Sesame Tuile, Edamame, Lime-fish Sauce Vinagraitte, Greens. Needless to say, this one was packed with ingredients, I took my time slicing the prawn up and combining different ingredients to get different flavors in my mouth.Fourth was the Frozen Foie Gras Ganache: Charcoal Grilled Balsamic Eel, Apples, Hazelnut, Filo, Brioche. It was my first time to eat eel so I was 50% curious and 50% scared. I didn't taste anything? I guess that was better than tasting something unpleasant. I let the Foie Gras take me home on this one.Fifth was the Gindara: Onion and Kelp Broth, Pear, Uni Mayo, Pea, Tendrils. This looked like the simplest one of the seven but it was both simple and complex in my opinion. Do not try to break down the dish, do not taste the ingredients one by one or else it will seem normal. The magic happens when you put a spoonful of all the ingredients in your mouth.Sixth was the 24-Hour Steak: Textures of Cauliflower, Burnt Scallion, Puffed Quinoa. I'm not sure how to describe the dish but I was shaking my head after every bite. It was just so tender, so savory. Definitely one of the best steaks I've eaten in my life.Seventh and definitely worth the wait, Chocolate Caramel: Layers of Chocolate, Hazelnut Dacquiose, and Caramel Cream. Think Ferrero melting in your mouth. It was that good. Although it was so good, this is also the reason why I gave The Goose Station a 4.5 instead of a 5.0. The menu said we were getting seven courses for P3,900. They only served us one plate which we wouldn't have known was for sharing if we did not ask. Maybe it would've been better if they indicated in the menu that it was for sharing because I got the impression we were getting one plate each. Nevertheless, I'd pay a lot of money for this one.Service was great, the waiters were pleasant and proper and made sure I had no reason to raise my hand. Plates were promptly taken away and utensils replaced. Chef Rob Pengson went out to check on each table. It was a great experience.This really is a date place or perhaps a place where you bring your boss, coworkers or clients to impress them. I do not understand why anyone would bring kids here, I seriously doubt they'd appreciate it as much as adults would. Remember, you aren't just paying for excellent food, you're paying for an experience.

Cihan Tekin

4.0

I would give this place a 5 if it were just for the Eggs Benedict. That dish is something to die for!!! I was in shock that something basic would taste that good, especially counting the fact that it's served in a cocktail glass! I don't remember anything else we ate, but maybe for their steak. The steak was mediocore both in taste and in the way it was cooked. If anything, just come here for the eggs ben and for the experience!

Abel Max

5.0

The Goose Station specializes on degustacion as suggested by the word play. It has an interesting selection of quality grade dishes that deserve praise. The service is impeccable. Our attendant's willingness to participate in our experience made it all the better.

Murat Erşan

3.0

How come no prices on the menu? That's why went to the website. I mean what's the purpose of all the menu for resents toon here but can't see prices. Not that it means much, just curious.

Gabriella Cindy

4.0

I loved the tasting menu! Really delicious!If there's one thing I didn't enjoy, it was the acoustics of the restaurant. It was quite noisy and I could hear the conversations of all the other tables.Still, really worth it! Maybe go on a weekday when there's less people.

Tor Rodriguez

4.0

I went to the Goose Station for my sister's 26th birthday and I gotta say... It was such a wonderful culinary experience. The ambiance of the restaurant was classy and perfect for special occasions. My family and I ordered the Rizal tasting menu and every single dish was delicious. The highlight of the night would definitely be the beef BBQ with sea urchin and my least favorite would be the dessert called Tres Leches. The Filipino eggs Benedict also deserves a special mention! The place is on the expensive side but personally, I think it's worth it.

Andreazhari805

3.0

It's a nice place to celebrate a special occasion with your significant other. The ambiance and service is perfect for a romantic date. It was also easy to get a reservation. All the dishes in the degustation menu were good, especially the egg dish (forgot the name).

Donna

3.0

Would've scored better if it weren't for the tasting service experience, the new and improved The Goose Station has a lot of promise. The meal journey was well thought of (tried Menu 2), with taste profiles from mild going to flavorful, one beautiful plate after next. Unique wooden spoons and forks complement each beautiful dining wear, reminding you of how Filipino the meal is. But juxtaposed with progressive contemporary cooking techniques that's quite enjoyable and memorable such as the oyster dish and the foie gras taho. Plating artwork seen in the oyster and the squab dish (which was very Alinea) - all in all, it's a restaurant that's worth trying.Going back to the service, the staff weren't well versed with the dishes, often not even explaining the dish/components of it. And when they do, they speak as if they're just talking to themselves. The dishes would've been more enjoyable if the components were explained properly. And the menu, don't rely on the website. I was initially disappointed because i expected a 12 course tasting menu as seen in their website but when we got to the restaurant, several of the items in the menu online were missing and we had to order ala carte since we wanted to try (Filipino eggs Benedict). When I asked for an explanation from the waiter, he just couldn't give me any answer. I wish they were a bit flexible considering that there's a disjoint (ie. Offering the additional dishes as posted online, accommodate requests).