Blend it: Make-up by Glacey Loiz: Foodie Adventure: The Goose Station

Did I tell you that I'm also a foodie? Let's take a little break from makeup and talk about the thing that we equally love...food! Last August 31, I went with my foodie best friend to finally try out The Goose Station as recommended by my siblings and other food bloggers. We've been wanting to eat in that restaurant for the longest time but we're both busy with work. Also, the food price is no joke. We found a deal at Deal Grocer but it didn't cover the signature menu that we originally wanted. Bottom line is, we still opted for the signature menu even though the price is a bit higher. We might as well spend more for the thing the we really wanted.

The Goose Station is a Degustation restaurant (see the name play there?) that takes pride in their duck dishes, specifically their different takes on Foie Gras. This restaurant also features neo-continental and playful approach to classic dishes that we all love. It's owned by Chef couple, Rob and Sunshine Pengson. I love the very intimate ambiance of the place, which has a 30-seat capacity.

Luckily, we're able to reserve seats easily. The staff even reminded us of our reservation through SMS and the dress code that should be followed. As mentioned, we got the signature menu but Chrissie wanted to try the seared foie gras as well so we got the a la carte portion, after all, it's The Goose Station. We have to order wine as well to make the experience complete (2008 Astroblade Voyage Sauvignon Blanc, Marlborough, New Zealand).

This was the signature menu and after reading it, we knew we're in for a treat.

They first handed us a big scoop of butter and let us choose the bread to go with it. The slices were very small since it's going to be a long and filling dinner. Even the butter didn't disappoint! Haha! I got the sweet wheat bread and it went really well with the room temperature butter.

First snack served was Foie Cone. This was fireworks in my palette. The mix of flavors was a great way to start the dinner.

Foie Cone: Foie Gras Mousse, Fig Jam and Hazelnut

Next that came in were the potato chip, Salami and Brie Cheese Macaron, and their version of Mais Con Yelo. Of course the chip was "bitin" but it had enough flavors to taste. Chrissie loved the Salami and Brie Cheese Macaron! The Mais Con Yelo on the other hand, was nothing extraordinary but still refreshing.

Potato Glass with Sour Cream Powder, Salami and Brie Cheese, Mais Con Yelo

We were then served with the Seared Foie Gras with red wine reduction, Apricot jelly, Saffron risotto and Cauliflower cream. Ugh. I went to Foie Gras heaven after eating this. I suddenly remembered our dinner cruise in Paris. It was soft, rich, and creamy! No wonder it's called The Goose Station.

Seared Foie Gras a la carte (Php850++)

We already ate a lot of dishes when Chrissie and I realized that we haven't even started the appetizer. Haha! Anyway, the next dish was the Caviar Parfait. This has to be one of my favorites. I love seafood that's why I enjoyed this a lot. The crab meat at the center was so precious. It's soft and tasty. The richness of the ocean can truly be tasted in this dish but probably just good for one serving.

Caviar Parfait: Alaskan King Crab, White Asparagus Flan, Crab Jelly, Yuzu-Uni Sauce, Avruga Caviar (with gold dust)

Up next is a playful twist of the classic Eggs Benedict. Anything with truffle oil is good don't you agree? It really makes a difference. The hollandaise was yummy plus the bacon tuile adds a different texture to the dish. Oh, who can forget the perfectly poached egg? Chrissie said that the egg they used was organic because it's tastier and less "malansa" than the regular one.

Eggs Benedict: Poached Egg, Hollandaise Foam, Bacon Tuile, Truffle Oil

I've heard good reviews about this salad but this one looks different from the ones I saw online. I love the beet sorbet against the goat cheese. Very refreshing to the palette. Probably one thing to hate about this dish was the pickled shallot.

Beetroot Salad: Beets, Dragon Fruit, Pickled Vegetables, Salsa Verde, Davao Goat Cheese, Crushed Nuts

Now, on to the main course! The perfectly roasted scallops was the star of this dish but the thing that's unexpectedly good was the Morcilla (Spanish Blood Sausage). I've tried blood/black pudding in Ireland but this was tastier than the latter. Again, the downer of this dish was the squid ink cause it stained our lips and teeth. Something not ideal on a date. Chrissie enjoyed this dish though.

Fiduea Negra: Roasted Scallops, Angulas (Baby Eels...yes eels), Anchovy Aioli, Morcilla, Lemon Curd, Pepper

The softest and most succulent beef! This piece totally melts in your mouth and the mashed potato with truffle oil...divine! Everyone would wish that it's bigger and they have an a la carte portion so you can order that next time instead.

24 Hour Steak: USDA Short Rib, Truffle Oil Mashed Potatoes, Worcestershire Jus, Crispy Shallots

We were asked to choose from 4 dessert options. Chrissie and I opted for the best sellers and got these two.This candy bar is so smooth and creamy. I love the contrast of the chocolate and the raspberry. The top layer tastes like Royce Nama chocolate.

Chocolate Candy Bar with Raspberry

The deconstructed cheesecake with fresh raspberries, blackberries and blueberries was so good. I actually like fresh blueberries better than the preserved ones so this is highly recommended. Since this is deconstructed, you'll probably miss the silky texture you'll find from a regular cheesecake.

Cheesecake: Not as you know it

And finally a bittersweet ending...literally.

It was such an unforgettable experience. I've tried degustations before but this was the first time that I had 11 dishes to try. It's truly a feast of flavors. Though it's pricey, I also believe it's worth it. This is an ideal place for anniversaries, birthdays or simply for people who love to try and explore new flavors. Do try this at least once in your life! If you are after the food quality over quantity then you should go and check out this place. Don't get me wrong, it's actually very very filling.