• Cyril McAree

Seasonal Celebrations With A Touch Of Vintage Glamour At WILDE


WILDE restaurant evokes the decadence of 1930s design and celebrates carefully sourced, seasonal Irish produce with much-loved local dishes and classic international dishes. This gloriously stylish haven makes the perfect setting for social gatherings this festive season with its verdant covered terrace complete with soft pink Irish wool throws to keep guests warm and an intimate fireside snug, WILDE presents the perfect backdrop to seasonal celebrations.

While the hugely popular a la carte menu remains in situ for the season much to the delight of the restaurants returning guests, it has been peppered with flavours of the season, elegantly orchestrated by Executive Chef Sandeep Singh who works with the best artisan suppliers and the finest local ingredients from across Ireland. The winter additions include a warming chestnut and apple soup complimented by aromatic sage oil, Thornhill duck breast served with parsnip & cardamom purée and a winter vegetable fricassee while the addition of a modern take on a classic Dublin Bay shrimp & tiger prawn cocktail served with Marie Rose, avocado and lime is sure to be a favourite.

The bubbly atmosphere gets even better at WILDE this season with the launch of the winter edition of its exclusive tasting menu in partnership with esteemed Champagne House KRUG. The unique flavour ranges of KRUG Grande Cuvée 163rd edition, 164th edition and KRUG Rosé are paired with exquisite dishes including roast quail, Atlantic halibut in winter mushroom broth and rich baked truffle brie with honeycomb. Guests can enjoy a starter or main course pairing on its own or opt for the full three course menu for €170

In addition to the glamourous dining space, WILDE is home to a cocktail bar, with sumptuous button backed chairs,serving crafted aperitifs, signature gin & tonics and digestifs. The wide selection of gin includes Dingle Gin (Kerry), Blackwater Gin (Waterford), Gunpowder Irish Gin (Leitrim), Glendalough Spring Gin (Wicklow), Malfy Gin (Italy) and Hendrick’s Gin (Scotland). Each is served with a suggested tonic pairing including Poacher’s Well Irish tonic and Fever Tree Indian tonic.

The wine list is thoughtful and centres on the Old-World grape varieties, with 40 wine choices alone by the glass. Guests can also choose from the reserve cellar selection to accompany their meal.

WILDE is open for dining and drinks seven days a week.

To book a table, call the reservations team on +353 1 646 3352 or email wilde_reservations@wilde.ie

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