Proprietor Kevin McMahon opened The Wild Goose in 2008 after working for many years in the best restaurants in Dublin, New York and Sydney. He has a passion for wine that is evident in the Wild Goose’s extensive wine list.

Chef Damien Hannon’s menu puts a modern twist on classic French bistro cooking using the very best of seasonal Irish produce. Start with one of our signatures, Tuna Sashimi or our legendary trio of goose starter, and then it is hard to look past our Cote de Boeuf for two carved at the table and served with a variety of sauces and a selection of sides. Then finish off with our amazing Assiette of desserts which allows you to try all of our pastry chef’s finest creations.

The Wild Goose has one of the best wine lists in the country. Over four hundred wines from all over the world and over 30 of them available by the glass. The Wine list has won many awards and is very fairly priced. The restaurant takes its name from the Wild Geese; a term coined for those successive waves of Irishmen who left their country to serve in the armies of continental Europe during the sixteenth, seventeenth and eighteenth centuries.