With the sun finally poking through the trees and frosted glasses of ice cold wine firmly in our hands again, the launch of Wild Goose’s brand-new dishes could not have come at a better time.
They’ve got some gorgeous new additions to the brunch and lunch menus, as well as the a la carte, which sees the restaurant create some unique food that draws influence from the French isles.
Kicking things off is the restaurant’s new lunchtime menu, which uses the best of the Spring season’s fresh produce for its dishes, including Scottish Mussels in a wild garlic broth and a salt-baked beetroot salad.
The new menu is available from Wednesday – Saturday 11am – 4pm and they also have a new deal on meaning that you can get any dish off the lunchtime menu with a beer, glass of wine or a soft drink for £12.95.
All of the menus have been put together really well, with a handful of options for both lunch and brunch sides.
We went for the Eggs Florentine and the Croque Madame on the brunch menu and both were delicious, especially the Croque Madame, which comes with gratinated ham and gruyere cheese in a toasted sandwich topped with a fried egg.
The lunch side has some seriously tasty dishes, too. We had the Cumbrian chicken ‘schnitzel’, a fried chicken breast with a light and crispy coating. That’s served with a Burford brown egg, a watercress salad with truffle vinaigrette, and an absolute mountain of parmesan – one of the world’s best combos.
Our absolute favourite, though, had to be the Steak Sandwich, which comes with some outstanding quality Hereford rump steak, confit tomato, caramelised red onion, and bernaise sauce in toasted sourdough bread. The steak was so juicy, when paired with a glass of red you just knew it was the perfect dish for an afternoon date in the sun.
The a la carte menu offers something a little different for after hours dining and special occasions.
The starters consist of French classics such as Onion Soup, alongside expertly crafted dishes like the Steak Tartare that accentuates the flavours of the Hereford beef to new heights and is topped with a Burford brown egg yolk.
The mains bring another level of flavour to the menu, especially the Chicken Kyiv, which oozes a garlic butter and comes with a smoked mash that must be immediately added as a side to any dish.
The Hereford Rump Cap with roast Roscoff onion and bordelaise sauce also wowed us and is a definite favourite, so you know what to do if you’re making the trip to The Wild Goose anytime soon.
And what meal could be finished without a desert?! The Wild Goose have loads of great options, including a Creme Brulee, Baked Chocolate Fondant and Sticky Toffee Pudding with clotted cream, but the Poached Rhubarb Pavlova with creme patisserie was the clear winner.
The sharpness of the rhubarb pairs beautifully with the silky creaminess of the creme patisserie, and it didn’t leave you feeling full either, it was the perfect palate cleanser to finish off.
The Wild Gooses a la carte menu is available from 4pm and you can book yourself a table by following the link below!
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