In that time David has established a high standard of food in the restaurant. He has been a finalist of the Best Chef category of the Restaurant Associations Annual Awards and the restaurant has been listed for nine consecutive years in the Bridgestone Top 100 Restaurants Guide, as well as Georgina Campbell's Guide.
David has always has a keen interest in cooking, and in his first Head Chef position when he took over in the Hibernian Hotel, Dublin 4, the restaurant received numerous awards including five consecutive 3 AA rosettes.
After being an employee for so long, David developed an intense ambition to start his own restaurant and once The Wild Geese became available he and Julie jumped at the chance to run their own business. It is the philosophy of the Wild geese to use the freshest of local ingredients cooked in the simplest ways to maximise the flavours and tastes of the foods being served. The restaurant, with its beautiful dolls-like settings, lends itself to a relaxing and atmospheric fine dining experience.
The menu includes an early bird option at a very reasonable €35, while the A La carte will cost between 440 and €5o for three courses, depending on your choices. Some of the favourite dishes include starters such as Steamed Killmacallogue Mussels in a White Wine and Thyme Cream or Baked Bluebell Falls Organic Goats Cheese in a Curry Crust with Panfried Balsamic Pears, while main courses vary from Pan seared Fillet of John Dory topped with Crispy Potato Crust served on Panfried Jerusalem Artichoke, Shi-Take Mushroom and Bok Choy to the more traditional Roast Fillet of Irish Beef topped with an Herb Crust served on a Potato Rosti and Creamed Celeriac. As you would expect, all the desserts are homemade, and don’t forget to indulge in the selection of homemade breads.