Dinner for Dessert: AWESOME Dessert-Themed Degustation at The Goose Station

Just had this wonderful dinner at The Goose Station, where I got the chance to indulge on a dessert-themed degustation prepared by Chef Sunshine Pengson. The event was organized by Table for Three, Please and they have a second seating for this event at the 24th!

Saving the best for last this really rich chocolate cake was the ultimate sweet ending for the lovely dinner.

They charged P2500 / head for this dinner which I think is very reasonable for the kind of food that we had, some really nice stuff.  The Goose Station has been on my bucket list of go-to’s for quite some time and this is a great way for me to try the place, a careful and appreciative tasting of lots of good stuff with a common theme, my favorite course of every meal, desserts.

Foie Gras Cone, Port Gelee, Hazelnut, Fig
Foie Gras Cone, Port Gelée, Hazelnut, Fig

We started with a Foie Gras Cone with Port Gelée, Hazelnut, and Fig. I’m a big fan of the savory + sweet combo and I definitely loved this one. Rich, savory foie gras piped into these little cones then topped with hazelnut. I loved how rich and flavorful the foie gras was, but as I bite into it I got some sweet notes from the figs.

Then they served some fillers for appetizers.

Tuna Sashimi, Wasabi, and White Chocolate
Salami and Guava Macaroon

Their Tuna Sashimi with White Chocolate  is quite interesting, when I ate it I got a nice sweet and rich flavor from the piece of white chocolate on top then there’s the tiny piece of tuna and a little bit of salt(?) for that extra kick, it definitely left me wanting for more so I guess it worked.

I never thought salami would work well with fruity bits so their Salami and Guava Macaroon was a nice surprise, definitely inventive.

Green Apple, Button Mushroom, Foie Gras Veil, Caramel, Fleur de Sel

This is really good!! Green apples and button mushrooms enveloped by a rich foie gras veil, a bit of caramel and fleur de sel that’s hand harvested sea salt. This is a really nice entrée with some nice artisinal food products. Took a bite and I love the refreshing bits of green apple and the earthy bits of mushrooms, but then you hit the foie gras vel and you get a  rich and savory flavor. The salted caramel was just a treat, I had fun scraping of every bit of that salted caramel. The pistachios on the side helped provide an interesting texture to the dish.

Roasted Scallop and Shrimp, Sea Urchin Bisque, Fennel, Mocha Meringue, and Sweet Potato Purée
Roasted Scallop and Shrimp, Sea Urchin Bisque, Fennel, Mocha Meringue, and Sweet Potato Purée

This is a great example that almost everything with uni (Japanese term for Sea Urchin) is great! We fell in love with this one, the roasted scallop and shrimp was just divine and the sea urchin goodness brought things to a whole new level. I love how the mocha meringue was not too sweet and gave the dish a more interesting texture.

Organic Sous Vide Egg, Polenta, Bottarga – Biscotti Migas, Pancetta
Organic Sous Vide Egg, Polenta, Bottarga – Biscotti Migas, Pancetta

This is one of my personal favorite from the degustation. I just loveeeeee the sous-vide egg; basically it’s a glorious slow cooked egg that will make your knees weak and give a chill down your spine. Oh you’ll love it’s creamy goodness and then there’s the bottarga bits; roe of tuna or mullet that’s traditionally cured with sea salt for days, resulting to this really salty bits that I just love. The bottarga and pancetta bits gave it a nice pumped up flavor.

68% Dark Chocolate and Cinnamon Braised Veal Cheeks, Cauliflower Purée, Salted Peanut
68% Dark Chocolate and Cinnamon Braised Veal Cheeks, Cauliflower Purée, Salted Peanut

I really liked this one too, primarily because the veal cheeks were braised with two of my most favorite things ever; dark chocolate and cinnamon. The veal cheeks was tender and infused with a nice medley of flavors. Then there’s the cauliflower purée that helped balance the flavor of the meat, the salted peanuts just gave it a little kick of saltiness and nice texture.

Then the most awaited part of the degustation, desserts. They served some really interesting, inventive stuff that absolutely blew my mind.

White Asparagus and Truffle Ice Cream, Green Asparagus Ricotta Salad, Pesto
White Asparagus and Truffle Ice Cream, Green Asparagus Ricotta Salad, Pesto

As Chef Rob Pengson introduced this entrée, he explained their inspiration for the dish; how they were fond of dessert stuff with vegetables, so they decided to include this one. And for us, not to be boggled with this interesting entrée he suggested that we think of it as a cheese course. And upon tasting, I was pleasantly surprised. It’s more of a earth-y, garlic-y version of the well loved ice cream. I love the earthy flavors and the nice tinge of crunch that I got from the asparagus the pesto bits were a nice touch too. I really enjoyed this one.

Avocado Cream, Beet Sorbet, Sour Cream and Date Purée
Avocado Cream, Beet Sorbet, Sour Cream and Date Purée

This one got a lot of raves from the diners. I was really surprised on how good the beet sorbet was! Though I’m not really a fan of beets their sorbet absolutely blew my mind, spoonful after another I finished the beet sorbet first. Then I enjoyed the date cube and purée and I finished it with the creamy avocado cream sorbet. Everything was just lovely and it was definitely a blissful experience eating.

Citrus Jelly, Compressed Melon, Olive Oil Ice Cream, Arroz con Leche, Mascarpone Drops
Citrus Jelly, Compressed Melon, Olive Oil Ice Cream, Arroz con Leche, Mascarpone Drops

This one is really good too! I love how they compressed the melon and it had a more interesting texture. Then there’s the alcohol infused  purée that had a nice kick and balanced off with the mascarpone drops. Then there’s the olive oil ice cream, definitely interesting flavors. The white chocolate shards and the arroz con leche (rice pudding) helped provide a more interesting texture for the dish.

Then for the ultimate sweet ending we had this really, really awesome chocolate cake.

Layers of Chocolate Textures, Hazelnuts and Caramel Cream

This one’s my absolute favorite from the degustation. When it was served I got really excited primarily because I love chocolate cakes we were served with this nice seemingly rich chocolate cake but before I can dig in and grab a bite they said it will be served with a chocolate sauce that brought sparkle on my eyes 😀

They pour in some of the chocolate sauce, just enough to cover the top part and after a few seconds the center part of the cake collapsed and it resulted to one of those WOW moments.  I purposely lower the audio levels for the video because we were all saying “owwwww” and “wowwwww” when they put the chocolate sauce.

Layers of Chocolate Textures, Hazelnuts and Caramel Cream

Really rich and chocolate-y cake with lots going on textures from different chocolates, a hint of caramel and the oh-so-good chocolate sauce, this one would definitely bring tears of joy to most of us with a sweet tooth. This one’s really good and I’d say it was a perfect way to end a lovely dinner.

Chef Sunshine Pengson, when I finally got the chance to talk to her, The first thing I said was; “That chocolate cake is so goodddd!”. 😀 It was a lovely dinner and one of the best meals I had this year.

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VERDICT: I had a wonderful dining experience at The Goose Station. I really enjoyed this dessert-themed degustation and got to try some really inventive mind blowing stuff. I would love to go back to this place and try their other set menu. This is probably one of the best meals I had this year and the place most definitely deserves a return trip.

VALUE FOR MONEY: This being a fine dining, tasting menu restaurant, the price range is definitely on the pricey side, but if your looking for a place to have that really special meal with loved ones / significant other or maybe you just want to indulge and splurge for some really good food, I’d say trying this place is really worth it.

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The Goose Station

G/F W Tower, 39th St.
Fort Bonifacio, Taguig
(02) 556-9068 /0917-85GOOSE
Official Website
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20 thoughts on “Dinner for Dessert: AWESOME Dessert-Themed Degustation at The Goose Station”

  1. This is so great. I super love chocolates. And Layers of Chocolate Textures, Hazelnuts and Caramel Cream..SUPERB! Sa picture pa lang masarap na. Ano pa kaya kung makain mo na.

  2. Oh my god! You’re killing me with these photos and the video! Gosh!! I hope to be able to visit this place, soon. I’ll pray to Santa Claus this Christmas. Haha!

  3. I’m literally drooling *wipes drool*

    I would like to clarify. 2500 consists of ~counts food items~ 10 food items? Is this like a course meal available in their menu? I went to their website but I don’t think your ‘course’ meal isn’t included on the page.

    I could be wrong but heck, I’m going to save up for this. Looks so yummy! 😀

    1. Hello! thanks! Yep! This is definitely fairly priced for 2500, since you get to try all these yummy stuff.

      Like I said this is an event organized by the Bloggers of Table For Three, Please and they have a second run for this set menu on the 24th. If you miss the rerun on the 24th, you can still try their regular tasting menu, that’s the one included on The Goose Station’s website.

  4. HI Eugene,

    I would like to extend a belated thank you on behalf of myself and the rest of Tableforthreeplease.com. We all appreciate your support as well as your kind words. We will have more exciting events in the coming year. Watch out for them.

    Thanks again,

    Sanju

  5. I had a gift certificate I got from school and booked my parents to experience The Goose Station. My parents ate at the goose station last night, Dec. 29. 2012, according to them the ambiance was fair enough, but they hated the food except for the chocolate dessert. They just tried to finish the course, but is really unhappy with what they had. They had the goose station’s signature menu but all they thought was maybe it was just a “TESTING MENU” so they avoided to complain, having in their minds that in might affect my school grades in global academy. But of course I was so ashamed! And the big reason why I am trying to complain now is not just because of the bad dining experience they had, but because of my mom is having LBM since last night up to now. That was so not nice and acceptable.

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