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GIRL & THE GOOSE | Elevating Nicaraguan Gastronomy by Chef Gabriela

It’s been a year and we’ve finally made it back to @girl.and.the.goose’s new 5-course menu (new for us, anyway), and not a moment too soon, as Chef Gabriela is jetting off to Barcelona in May for 6 months to further enhance her culinary art. You bet we’re excited for her, and even more so when she gets to try out her new skills on us once she’s back!


Girl & The Goose table setting
Girl & The Goose menu

Kicking things off the right way this evening, the amuse-bouche was outstanding, with avocado, fresh grilled corn, caramelised onion with a non-refined sugar, lemon zest, and malangueta pepper. This was Gabriela’s take on a panipuri (Indian snack) and that bite really did grab our attention in the mélange of ingredients and textures that came from it. All of the courses that followed were beautifully dressed showstoppers.


The amuse-bouche

The first course was the Yuca Croquette with white miso tuna, spicy mango purée and truffle. This little gem was our most favourite course served. The little croquette had layered texture which was beautifully broken down with each complementary topping and condiment. The second course was the beautifully vibrant (in both colour and taste) Taco Scallop with avocado cream, cacao nibs, and serrano pepper, followed by the wonderful Yoltamal (very similar to a tamale, but sweeter) with fresh cream, mixed beans and pico de gallo, topped off with caramelised onion.


Yuca Croquette with white miso tuna, spicy mango purée and truffle.
Taco Scallop with avocado cream, cacao nibs, and serrano pepper.
Yoltamal with fresh cream, mixed beans and pico de gallo, topped off with caramelised onion.

Gabriela serves her refreshing lemon and mandarin sorbet palate cleanser before the fourth course, which is gorgeous Cod with mole (sauce), sweet plantain purée, crispy onions and potatoes. An outstanding plate, equally as beautiful to look at. The evening’s finale were the Manuelitas (pancake) with Omani honey, hazelnuts, and black sesame ice cream.


Lemon and mandarin sorbet palate cleanser.
Manuelitas (pancake) with Omani honey, hazelnuts, and black sesame ice cream.

If we could have eaten all the savoury courses again, we would have. These are healthy dishes in which you can really taste the individual ingredients in the way the food is prepared, it’s a very special meal to savour. Gabriela’s cuisine really does capture the context of less is more – this is nothing less than a fine-dining experience, but the portions aren’t huge. We most certainly recommend Girl And The Goose to anyone looking to elevate their senses and taste Gabriela’s Nicaraguan flavours.

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